JUMP TO RECIPE Sweet. Tangy. Juicy. Not your average muffin. These bakery-style Lemon Cranberry muffins are simple to make, bursting with cranberries, and are sure to brighten your day! Moist and Flavorful. The cranberry muffins are moist with a tender crumb and have a great sweet-tart flavor. Versatile. You can jazz up the base recipe with walnuts or orange zest if you prefer cranberry nut muffins or cranberry orange muffins, or pile them high with streusel for bakery-style treats. Make-Ahead.
{Sweet & Juicy} The BEST Lemon Cranberry Muffins The Mindful Meringue
169 Reviews 59 Photos These cranberry muffins with lemon are sweet and tangy. They bake up very quickly. Perfect for those unexpected guests! Recipe by bobpiazza Updated on July 25, 2023 Tested by Allrecipes Test Kitchen 59 Prep Time: 10 mins Cook Time: 20 mins Additional Time: 5 mins Total Time: 35 mins Servings: 12 Yield: 12 muffins 1 teaspoon lemon extract 1 cup fresh or frozen cranberries, halved 1/3 cup slivered almonds, toasted Directions In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries. Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. You can use either fresh cranberries or dried cranberries for this recipe - if using dried cranberries omit the extra tablespoon of sugar that you toss the cranberries in and add the lemon zest to the dry ingredients instead - the muffins will taste a bit sweeter as dried cranberries are typically sweetened and fresh cranberries are quite tart. November 21, 2021 4.99 from 105 votes This easy recipe for Cranberry Lemon Muffins is perfect for last minute holiday guests. They have a zesty tangy flavor and a moist texture. Jump to Recipe 36 Comments This post may contain affiliate links. Please read our disclosure policy.
LemonCranberry Muffins
Instructions. Place rack in center of the oven and preheat to 350 degrees. Line a muffin tin with paper liners and set aside. Combine flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Mix in lightly beaten eggs, milk, vanilla, butter and lemon juice until combined. Fold in lemon zest and cranberries until well. Cranberry and Lemon Muffins, a perfect recipe for breakfast, brunch, snack time, or even dessert! This delicious recipe has been generously shared by one of our great cooks, Carina. She's always coming up with great recipes, and here we have Cari's Cranberry Lemon Muffins. Preheat oven to 350°F. In a large bowl, combine the spelt flour, oat flour, coconut, baking powder, baking soda, salt, and lemon zest. Mix well. In another bowl, whisk together the yogurt, maple syrup, milk, and lemon juice. Add the wet mixture to the dry, and stir through until just combined. 📖 Recipe What you need to make lemon muffins The beauty of muffin recipes is that they require just a few ingredients and you probably have most on hand. Here's what you need to make these cranberry lemon muffins: Flour —all-purpose is ideal, or you can try a mixture of whole wheat and all-purpose, but this will affect the texture a little.
LemonCranberry Muffins Recipe EatingWell
Preheat oven to 400ºF. Stir flour, baking powder and salt together. In a separate bowl, stir the sugar and the lemon zest together, and stir into the flour mixture. In a measuring jug, mix the lemon juice with the milk and let sit for a few minutes before whisking in the egg and oil. Buttermilk & Cranberry Muffin Recipe If you have never made muffins at home before, don't fret! Baking bakery style muffins at home is easy! Before you begin, make sure you have: Dry Ingredients 3 ½ cups All Purpose Flour 5 tsp baking powder 1 ¼ cups sugar ¾ tsp salt Wet Ingredients ⅓ cup melted un-salted butter 1 ¾ cups buttermilk 4 whole eggs
Set aside 1/2 cup. In another bowl, combine 1/4 cup lemon-sugar and 1/4 cup flour. With a fork, cut in 2 tablespoons of cold butter until the mixture is crumbly. In a large bowl, whisk together 2 cups flour, the remaining 1/2 cup lemon-sugar, baking powder, and salt. In a separate bowl, whisk together the buttermilk, butter, egg, and vanilla. Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it. Use a spoon to sprinkle the flour into the measuring cup.
Cranberry Lemon Muffins Golden Truffle
This batter can be used to create endless muffin varieties and you'll see it again in my classic blueberry muffins, peach muffins, cranberry orange muffins, apple cinnamon muffins, and more. Here are all of the ingredients you need for the muffin batter, and why each is important: Flour: All-purpose flour is the base of these muffins. And bake in preheated oven for 25 to 27 minutes or until a toothpick inserted in the middle of muffin comes out clean. Placed muffin tin on a cooling rack for at least 20 minutes before serving. How Long do These Muffins Last? Cooled muffins are best eaten the day they are baked!
