If you’re craving something light, tangy, and slightly sweet, these Lemon Cranberry Muffins will hit the spot! Bursting with fresh cranberries and lemony zest, they make for the perfect morning treat or an afternoon snack. Whether you’re new to baking or an experienced home cook, this easy recipe is something you can whip up with simple ingredients found in your pantry. The fresh, citrusy flavor of lemon combined with the tartness of cranberries makes these muffins a must-try! Plus, they bake quickly, so you’ll be enjoying them in no time.
Ingredients List:
Before we get started, let’s gather all the ingredients we need for this recipe:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 tablespoon lemon zest (from about 1 medium-sized lemon)
- ¼ cup fresh lemon juice (from about 1 lemon)
- 2 large eggs
- ½ cup milk (whole or any preferred type)
- ½ cup vegetable oil (such as canola or sunflower oil)
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen cranberries (roughly chopped)
You likely already have most of these ingredients at home, which makes this recipe even easier to whip up on short notice! Cranberries and lemons work magic together in these muffins, offering you balance in flavor that delights with each bite.
Preparing the Muffins
Now that we’ve gathered all our ingredients, it’s time to dive into the easy and exciting process of making these delicious Lemon Cranberry Muffins . Whether you’re an expert baker or trying your hand at this for the first time, these simple steps will guide you through the recipe seamlessly.
Step 1: Preheat the Oven
First things first: preheat your oven to 400°F (200°C) . This ensures that the muffins bake evenly and come out with a nice golden top. While the oven is heating up, line a 12-cup muffin tin with paper liners. If you don’t have liners, you can grease the muffin cups with a bit of butter or non-stick spray.
Step 2: Combine Dry Ingredients
In a large mixing bowl , whisk together the dry ingredients:
- 2 cups of all-purpose flour
- 1 tablespoon of baking powder
- ½ teaspoon of salt
This step ensures that your muffins rise properly and have a light, fluffy texture.
Step 3: Infuse the Sugar with Lemon
In a separate, medium-sized bowl, you’ll want to invoke all those amazing lemon flavors by rubbing the lemon zest into the sugar . Use your fingers to massage the 1 tablespoon of lemon zest into the ¾ cup of granulated sugar until the sugar turns fragrant. This method brightens the flavor, allowing that luscious lemon essence to shine through in the final product.
Step 4: Combine Dry Ingredients with Lemon Sugar
Once your lemon-infused sugar is ready, add it into the bowl with your dry ingredients. Use a whisk to combine the flour and sugar mixture. This ensures an even distribution of the lemon zest throughout the muffin batter.
At this point, your kitchen should already be filled with the refreshing scent of lemons—delicious!
Mixing the Wet Ingredients
Now that we’ve prepared the lemon-scented dry ingredients, it’s time to move on to the wet ingredients. This step is key for creating a moist, tender crumb in our Lemon Cranberry Muffins .
Step 5: Whisk Wet Ingredients Together
In a separate bowl, whisk together the following wet ingredients :
- 2 large eggs
- ½ cup milk (use whole milk for a richer texture or substitute with a plant-based option)
- ½ cup vegetable oil (this helps to keep the muffins moist!)
- ¼ cup fresh lemon juice (from the same lemon you zested earlier)
- 1 teaspoon vanilla extract
Whisk everything together until well combined. You don’t need to overdo it—just whisk until the mixture is smooth and uniform.
Tip : The combination of lemon juice and milk helps to create a slightly tangy batter, giving the muffins an extra depth of flavor. The vegetable oil will ensure that your muffins stay soft and fluffy even after they’ve cooled down.
Bringing it All Together
Step 6: Combine Wet and Dry Ingredients
Now, pour the wet ingredients into the bowl with your dry ingredients. Stir everything gently using a rubber spatula. To avoid overmixing—which can cause the muffins to become dense—stir just until everything is well incorporated. It’s okay if there are still a few lumps!
Step 7: Fold in the Cranberries
After mixing the main batter, it’s time to add in the cranberries! Gently fold in your 1 ½ cups of roughly chopped cranberries (you can use fresh or frozen). The tartness of the cranberries will contrast nicely with the sweetness of the muffins, creating bursts of flavor with every bite.
Be gentle here—overmixing the batter at this point can crush the cranberries and result in tougher muffins.
Baking the Lemon Cranberry Muffins
Now that our batter is ready, it’s time to bake these delightful Lemon Cranberry Muffins to golden perfection!
Step 8: Fill the Muffin Tin
Using a spoon or a cookie scoop, divide the batter evenly among the prepared muffin cups . You’ll want to fill each cup about 2/3 full to allow room for the muffins to rise as they bake. If desired, you can sprinkle a little extra sugar on top of each muffin before baking for a sweet, slightly crunchy exterior.
Step 9: Bake the Muffins
Place the muffin tin into your preheated 400°F oven and bake for 18-22 minutes . The muffins are ready when they turn golden brown, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Tip : Everyone’s oven can be a bit different, so I recommend checking them at the 18-minute mark to avoid over-baking, and adding a couple more minutes if necessary.
Step 10: Cool the Muffins
Once done, let the muffins cool in the pan for about 5 minutes . Afterward, transfer them to a wire rack to cool completely. This helps them retain their moisture and gives you that perfect muffin texture.
Your kitchen should now be filled with the irresistible scent of fresh lemon and baked goods!
Enjoying the Muffins
Now that your Lemon Cranberry Muffins are baked and cooled, they are ready to be enjoyed! These muffins are light, moist, and packed full of flavor, with tart cranberries balancing out the sweet, lemony batter. They are delicious when served warm, either on their own or with a smear of butter.
Storing Your Lemon Cranberry Muffins:
- Room Temperature : Store your muffins in an airtight container for up to 3 days.
- Freezing Option : If you’d like to save some for later, they freeze beautifully! Store them in an airtight container for up to 1 month. Just thaw them at room temperature or pop them in the microwave for a quick treat.
Final Thoughts
These Lemon Cranberry Muffins are a refreshing twist on the classic muffin, perfect for any time of day. Whether you’re enjoying them with a cup of coffee in the morning, or as an afternoon pick-me-up, their bright lemon flavor paired with the juicy bursts of cranberry will leave you reaching for seconds!
Give them a try, and I promise they’ll become a go-to favorite in your baking rotation. Happy baking! 😊
