Cranberry Lemon Muffins 1

Lemon Cranberry Muffins

These muffins have a sweet base balanced with lemon undertones and punctuated with hints sour cranberry. But don’t be tricked into believing that this recipe is bitter, since it’s topped with a generous coating of cinnamon sugar.

AuthorCarley KnutsenDifficultyBeginner

Ingredients
 1 cup Cranberries (quartered)
 8 tbsp Sugar (divided)
 1 ¾ cups Flour
 2 ½ tsp Baking Powder
 ¼ tsp Salt
 1 Egg
 ¾ cup Milk
  cup Oil
 1 tsp Lemon Peel
 Cinnamon Sugar

Coat Cranberries
1

In a small bowl, combine all the cranberries with 2 tbsp of the sugar and stir to coat. Set aside.

Mix Dry Ingredients
2

In a large bowl, combine the dry ingredients with the remaining 6 tbsp of sugar.

Combine Dry and Wet Ingredients
3

In a separate bowl, combine all the ingredients except the cinnamon sugar. Pour the wet ingredients into the bowl of dry ingredients and mix until just incorporated- DO NOT OVER MIX. Fold in the candied cranberries. Pour the batter into the individual muffin wells and sprinkle the tops of the muffins with cinnamon sugar.

Bake and Garnish
4

Bake at 400 for 18 minutes. We topped our muffins with a few lines of lemon frosting, but they were still sweet-bread delicious without the extra sugar.

Ingredients

Ingredients
 1 cup Cranberries (quartered)
 8 tbsp Sugar (divided)
 1 ¾ cups Flour
 2 ½ tsp Baking Powder
 ¼ tsp Salt
 1 Egg
 ¾ cup Milk
  cup Oil
 1 tsp Lemon Peel
 Cinnamon Sugar

Directions

Coat Cranberries
1

In a small bowl, combine all the cranberries with 2 tbsp of the sugar and stir to coat. Set aside.

Mix Dry Ingredients
2

In a large bowl, combine the dry ingredients with the remaining 6 tbsp of sugar.

Combine Dry and Wet Ingredients
3

In a separate bowl, combine all the ingredients except the cinnamon sugar. Pour the wet ingredients into the bowl of dry ingredients and mix until just incorporated- DO NOT OVER MIX. Fold in the candied cranberries. Pour the batter into the individual muffin wells and sprinkle the tops of the muffins with cinnamon sugar.

Bake and Garnish
4

Bake at 400 for 18 minutes. We topped our muffins with a few lines of lemon frosting, but they were still sweet-bread delicious without the extra sugar.

Lemon Cranberry Muffins

Thanks to Taste of Home for the recipe!

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