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.
In a small bowl, combine all the cranberries with 2 tbsp of the sugar and stir to coat. Set aside.
In a large bowl, combine the dry ingredients with the remaining 6 tbsp of sugar.
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 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
Directions
In a small bowl, combine all the cranberries with 2 tbsp of the sugar and stir to coat. Set aside.
In a large bowl, combine the dry ingredients with the remaining 6 tbsp of sugar.
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 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.
Thanks to Taste of Home for the recipe!
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