Best 5 Lisas Cranberry Lemon Muffins Recipes
In the realm of tantalizing treats, few can resist the charm of a delectable muffin, especially when it is infused with the vibrant flavors of cranberries and lemon. As you embark on a culinary journey to discover the perfect "lisas cranberry lemon muffins" recipe, you will find yourself immersed in a world of culinary delights. These muffins promise to tantalize your taste buds with their moist and fluffy texture, a symphony of sweet and tart notes, and a burst of citrusy freshness. Whether you are a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating these delectable treats, ensuring that every bite transports you to a realm of pure bliss.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON CRANBERRY MUFFINS
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
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
These are my husband's favourite muffins - every time I decide to make a few batches, he insists I make these.
Provided by Seedbeads
Categories Quick Breads
Time 32m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Make a well in the dry ingredients and pour in the wet ingredients. Stir until ingredients are moistened, then fold in the cranberries.
- Scoop into greased 6-cup jumbo muffin pan and bake 23 minutes, making sure that finished muffins pass the toothpick test.
- I have no idea how long these take in a 12-cup pan.
Nutrition Facts : Calories 377.3, Fat 11.8, SaturatedFat 2.4, Cholesterol 36.7, Sodium 408.6, Carbohydrate 61.9, Fiber 1.9, Sugar 26, Protein 6.8
LEMON CRANBERRY MUFFINS
These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!
Provided by bobpiazza
Categories Muffins
Time 35m
Yield 12
Number Of Ingredients 10
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
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
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.
CRANBERRY LEMON MUFFINS
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
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.
Tips:
- Prep All Ingredients: Before starting, measure and prepare all ingredients. This will ensure a smooth baking process and prevent scrambling during the mixing process.
- Use Fresh Cranberries: Fresh cranberries provide a vibrant flavor and texture to the muffins. If using frozen cranberries, thaw them first and pat them dry before adding them to the batter.
- Zest the Lemon: Freshly zested lemon adds a bright citrus flavor to the muffins. Grating the zest directly into the sugar enhances its aroma and flavor.
- Cream Butter and Sugar: Creaming butter and sugar until light and fluffy incorporates air into the mixture, resulting in a tender and moist muffin.
- Add Eggs One at a Time: Gradually add eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps prevent curdling and ensures a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution and prevent lumps.
- Mix Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ingredients, alternating with milk. Mix until just combined to avoid overmixing, which can result in dense muffins.
- Fold in Cranberries and Lemon Zest: Gently fold in the cranberries and lemon zest, taking care not to overmix and break the berries.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling them about 2/3 full to allow for rising during baking.
- Bake Muffins: Preheat the oven to the desired temperature and bake the muffins for the specified time, or until a toothpick inserted into the center comes out clean.
Conclusion:
These Cranberry Lemon Muffins offer a delightful combination of tart cranberries, zesty lemon, and moist, tender crumb. With their vibrant color and bursting flavors, they are perfect for breakfast, brunch, or a sweet treat. By following these detailed tips and the provided recipe, you can easily create these delicious muffins in the comfort of your own kitchen. Remember to use fresh ingredients, mix carefully, and bake until golden brown. Enjoy the delightful taste of homemade muffins filled with the goodness of cranberries and lemon.
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