Best 11 Lemon Cranberry Muffins Recipes

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Lemon cranberry muffins are a delightful treat that combines the bright, citrusy flavor of lemon with the tart and tangy sweetness of cranberries. These muffins are perfect for breakfast, brunch, or a snack, and they can be easily made at home with a few simple ingredients. With their moist and fluffy texture, these muffins are sure to be a hit with everyone who tries them. Whether you prefer a classic muffin recipe or something with a little more flair, there are plenty of variations to choose from. So grab your apron and preheat your oven, because it's time to embark on a delicious journey into the world of lemon cranberry muffins!

Let's cook with our recipes!

LEMON CRANBERRY MUFFINS



Lemon Cranberry Muffins image

These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!

Provided by bobpiazza

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
1 ¼ cups white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup lemon juice
¾ cup milk
2 eggs
½ cup vegetable oil
1 cup cranberries, halved
⅓ cup toasted slivered almonds

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
  • Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 237.7 mg, Sugar 22.3 g

LEMON CRANBERRY MUFFINS



Lemon Cranberry Muffins image

These mouthwatering muffins can be baked in less than half and hour. So I often rely on this recipe when time is tight.-Noelle Miles Griggs, Columbia, Illinois

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon lemon extract
1 cup fresh or frozen cranberries, halved
1/3 cup slivered almonds, toasted

Steps:

  • 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. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 268 calories, Fat 12g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 219mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON CRANBERRY WHOLE WHEAT MUFFINS



Lemon Cranberry Whole Wheat Muffins image

These zingy whole wheat muffins, with flax seed and a touch of applesauce, make a tasty breakfast or snack for days when you're on-the-go.

Provided by Patricia Foreman

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 1h35m

Yield 12

Number Of Ingredients 12

2 cups whole wheat flour
¾ cup white sugar
2 tablespoons ground flax seed
1 tablespoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
2 eggs
1 cup milk
½ cup unsweetened applesauce
2 tablespoons fresh lemon juice
1 tablespoon canola oil
1 ½ cups halved cranberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
  • Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth. Stir flour mixture into egg mixture until just moistened; fold in cranberries. Fill prepared muffin cups about 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 32 g, Cholesterol 32.6 mg, Fat 3.6 g, Fiber 3.8 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 273.1 mg, Sugar 15.3 g

TIM HORTON'S STYLE LEMON-CRANBERRY MUFFINS



Tim Horton's Style Lemon-Cranberry Muffins image

Make and share this Tim Horton's Style Lemon-Cranberry Muffins recipe from Food.com.

Provided by Member 610488

Categories     Quick Breads

Time 55m

Yield 12 muffins

Number Of Ingredients 12

3 cups oats
3/4 cup all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup cranberries, rough chopped
1 cup low-fat plain yogurt
1/2 cup oil
1/2 cup brown sugar
Egg Beaters egg substitute (enough for two eggs worth)
2 teaspoons finely grated lemon peel
1 teaspoon cinnamon
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees F.
  • Mix oats, flour, baking powder, salt and chopped cranberries in one bowl; set aside.
  • In second bowl mix yogurt, oil, brown sugar, Egg Beaters, lemon peel, cinnamon and vanilla together. Fold all ingredients together in one bowl. Place batter into muffin tins (nonstick or lined with paper liners).
  • Bake at 350 degrees F for 35 minutes.
  • Allow to cool on wire rack out of the tins.

LEMON-CRANBERRY MUFFINS



Lemon-Cranberry Muffins image

I made these for my Dad for Father's Day this year. The recipe comes from Allrecipes.com. They're good, but I think mine need a little something extra. The recipe calls for lemon-extract, but I didn't have any, so instead I used the zest of one lemon, plus the juice from half. Still a little lacking in lemon flavour, so I think I'll make a lemon glaze to brush on top before I give them to him! I also omitted the almonds, as I was trying to make them as close to the muffins he buys on the road as I could! Not overly sweet.

Provided by KT_Z4571

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon lemon extract
1 cup cranberries, fresh or frozen, halved
1/3 cup slivered almonds, toasted

Steps:

  • 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. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 268.3, Fat 12.4, SaturatedFat 2, Cholesterol 38.1, Sodium 209.9, Carbohydrate 35.4, Fiber 1.3, Sugar 17.2, Protein 4.5

MEYER LEMON AND FRESH CRANBERRY MUFFINS



Meyer Lemon and Fresh Cranberry Muffins image

In a large plastic bag in the reduced produce section of my grocery store I scored 10 lemons for a dollar. There were three Meyer lemons in the mix and I knew that I wanted to do something with them. This recipe only uses 1 lemon, Meyers are best but you could use a regular lemon too. This recipe is from the everyone likes sandwiches blog.

Provided by mary winecoff

Categories     Breakfast

Time 30m

Yield 12 muffins

Number Of Ingredients 10

1/2 cup canola oil
1/2 cup sugar
1 egg
1 lemon, juice of, meyer
3/4 cup milk
1 3/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 lemon, zest of
1 cup cranberries, fresh

Steps:

  • Preheat over to 400 degrees. Oil a muffin tin or used paper liners. Mix together the first five ingredients in a large bowl.
  • In a smaller bowl, combine the remaining ingredients until the cranberries are coated in the flour mixture.
  • Add the dry ingredients into the wet and combine until just blended. Drop by spoonful into muffin tim until each tin is 3/4 full of batter. Bake for 20-25 minutes.

CRANBERRY LEMON MUFFINS



Cranberry Lemon Muffins image

Make and share this Cranberry Lemon Muffins recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 13

2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 egg
1 1/4 cups milk
1/3 cup cooking oil
1/3 cup liquid honey
2 teaspoons grated lemon rind
1 1/2 cups cranberries
2/3 cup icing sugar
1 teaspoon grated lemon rind
3 -4 teaspoons lemon juice

Steps:

  • Combine 4 dry ingredients for muffins.
  • Combine milk, oil, egg, honey and lemon rind.
  • Mix in dry ingredients, stirring til just moistened.
  • Fold in cranberries.
  • Spoon into 12 greased muffin cups.
  • Bake 400F 20-25 mins til golden.
  • Glaze while warm.
  • GLAZE:.
  • Combine glaze ingredients adding enough juice to make a smooth spreading consistency. Spread on warm muffins.
  • TIP: For a cruny toppig, sprinkle batter before baking with a mixture of 1/3 cup chopped almonds and 2 Tbsp sugar.

CRANBERRY LEMON MUFFINS



Cranberry Lemon Muffins image

These gluten-free, dairy-free muffins are on the sweeter side and make a nice festive dish for a brunch or a healthy dessert for a potluck. Because they are more liquidy than usual they will sink just a tad after you remove them from the oven. View the full recipe at http://www.elanaspantry.com/2008/02/05/cranberry-lemon-muffins/

Provided by Elanas Pantry

Categories     Dessert

Time 40m

Yield 12 muffins, 10-12 serving(s)

Number Of Ingredients 8

2 cups blanched almond flour (Bob's Red Mill Blanched Almond Flour will NOT work!)
1/2 teaspoon celtic sea salt
1 teaspoon baking soda
1 cup dried cranberries
1/2 cup grapeseed oil
3 eggs
1/2 cup agave nectar
1 teaspoon lemon zest

Steps:

  • In a large bowl, combine almond flour, salt, baking soda and cranberries.
  • In a smaller bowl stir together oil, eggs, agave and lemon zest.
  • Stir wet ingredients into dry.
  • Spoon batter in lined muffin tins.
  • Bake at 350 degrees for 25-30 minutes.
  • Cool and serve.

Nutrition Facts : Calories 122.9, Fat 12.4, SaturatedFat 1.5, Cholesterol 63.5, Sodium 263.3, Carbohydrate 1.3, Fiber 0.5, Sugar 0.5, Protein 1.9

LISA'S CRANBERRY LEMON MUFFINS



Lisa's Cranberry Lemon Muffins image

Travis say's they are worth posting because they are as he just said " ahhhhh these are the best ever Mom" . This batter is very versatile and my go to muffin batter :) See Note at bottom of recipe

Provided by Lisa Walker

Categories     Muffins

Number Of Ingredients 14

WHAT YOU NEED
3 cups all-purpose flour
4 tsp baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup brown sugar
1/4 cup white sugar
3/4 cup milk
1/3 cup canola oil
1/4 cup juice from lemon
lemon zest off one lemon
1/2 tsp lemon extract (optional if you love lemon)
1 tsp vanilla extract
1 cup cranberries (i used fresh frozen ones i had in the freezer)

Steps:

  • 1. Pre heat oven to 375 and either grease muffin tins or use muffin cups.
  • 2. In a large bowl mix together flour, baking powder and salt. Set aside. In a large measuring cup or bowl whisk together eggs, brown sugar, and white sugar until combined. Whisk in milk, oil, lemon juice, lemon zest, lemon and vanilla extract.
  • 3. Fold the wet ingredients into the flour mixture and mix everything together with a rubber spatula or wooden spoon. Do not over-mix as this will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be really thick and somewhat lumpy. Fold in your cranberries .
  • 4. Spoon muffin mix into your prepared muffin tins, fill them all the way to the top. Sprinkle some white sugar on top of each muffin and make for about 25-30 min till tops are lightly golden. A toothpick inserted in the centre should come out clean. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months. Enjoy
  • 5. NOTE: The recipe to use for a basic muffin batter is 1 cup of milk. I substituted 1/4 cup of lemon juice to make these.

CRANBERRY LEMON MINI MUFFINS



CRANBERRY LEMON MINI MUFFINS image

Categories     Berry     Muffin

Yield 24 mini muffins

Number Of Ingredients 12

1/2 cup butter, softened
1/2 cup sugar
2 large eggs, yolks & whites separated
1 1/3 cups All Purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 lemon, zested & juiced
1/4 tsp salt
1/2 cup Greek yogurt
1 tsp pure vanilla extract
1 cup fresh cranberries, roughly chopped
1 Tbsp Turbinado or sanding sugar, optional

Steps:

  • 1. Preheat oven to 350°F. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each. 2. In a separate bowl, stir together the dry ingredients and lemon zest. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the Greek yogurt, then lemon juice with the vanilla extract. Beat just until smooth. 3. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended. 4. Spoon the batter into the prepared pan topping each muffin with a small sprinkle of the turbinado sugar. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to cool completely.

LEMON CRANBERRY MUFFINS



LEMON CRANBERRY MUFFINS image

Categories     Berry     Breakfast     Bake     Muffin

Yield 18

Number Of Ingredients 12

Ingredients
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon lemon extract
(I also added lemon zest)
1 cup fresh or frozen cranberries, halved
1/3 cup slivered almonds, toasted

Steps:

  • Directions 1. 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. 2. Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Tips:

  • Use fresh cranberries for the best flavor. Frozen cranberries can also be used, but thaw them completely before using.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • To make the muffins extra moist, use sour cream instead of buttermilk.
  • For a sweeter muffin, add 1/2 cup of sugar to the batter.
  • If you want a muffin with a crunchy topping, sprinkle some brown sugar or streusel topping on top before baking.
  • Be sure to not overmix the batter. Overmixing can result in tough muffins.
  • Fill the muffin cups only 2/3 full. This will prevent them from overflowing in the oven.
  • Bake the muffins until a toothpick inserted into the center comes out clean.

Conclusion:

These lemon cranberry muffins are a delicious and easy-to-make treat that are perfect for any occasion. They are moist, flavorful, and have a perfect balance of sweetness and tartness. With a few simple tips, you can make these muffins even better. So next time you're looking for a quick and easy snack or breakfast, give these lemon cranberry muffins a try. You won't be disappointed!

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