Best 6 Tim Hortons Style Lemon Cranberry Muffins Recipes

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When it comes to delectable breakfast pastries, Tim Hortons' Lemon Cranberry Muffins stand out with their moist texture, sweet-tart flavor, and inviting aroma. Whether you're a regular patron of Tim Hortons or simply a connoisseur of exceptional baked goods, recreating these muffins at home can be a delightful culinary adventure. This comprehensive guide will take you through the steps of preparing homemade Tim Hortons style Lemon Cranberry Muffins, ensuring a perfect balance of flavors and textures that will tantalize your taste buds. From gathering the necessary ingredients to mastering the baking process, we'll provide you with all the essential tips and tricks to achieve muffin perfection in the comfort of your own kitchen. So, get ready to embark on a delightful baking journey as we delve into the art of creating these irresistible treats!

Check out the recipes below so you can choose the best recipe for yourself!

TIM HORTON'S COPYCAT FRUIT EXPLOSION MUFFINS RECIPE - (3.8/5)



Tim Horton's Copycat Fruit Explosion Muffins Recipe - (3.8/5) image

Provided by Nanadi-2

Number Of Ingredients 11

2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
1 1/2 cups chopped berries (I used cut-up strawberries)
2 eggs
1 cup sour cream
1/2 cup oil
1/2 teaspoon vanilla
Optional: jam for filling (I used raspberry/pineapple)

Steps:

  • Preheat oven to 400°F Mix flour, sugar, baking powder, baking soda and salt. Add berries. In a separate bowl, mix eggs, sour cream, oil, vanilla, and optional jam or filling. Add to dry mixture and mix. Fill cups 1/2 full, drop in 1/2 tsp. jam, then more dough. Bake 15 to 20 minutes.

LEMON CRANBERRY MUFFINS



Lemon Cranberry Muffins image

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

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1 lemon, zest of
1 lemon, juice of
1 cup fresh cranberries, halved
1 cup milk
1 egg
1/4 cup oil

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



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.

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.

TIM HORTON'S COPYCAT BRAN MUFFINS RECIPE - (3.7/5)



Tim Horton's Copycat Bran Muffins Recipe - (3.7/5) image

Provided by Nanadi-2

Number Of Ingredients 12

1/4 c. oil
1/2 c. sugar
1/4 c. molasses
2 eggs
1 c. milk
1 c. whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
Pinch salt
1 1/2 c. wheat bran
1 c. berries, frozen or fresh
OR Raisins (Craisins)

Steps:

  • Mix wet ingredients, add dry. Add fruit. Bake at 400 degrees for 18 to 20 minutes.

Additional Scrumptuous Lemon Cranberry Muffins’ Recipes

Lemon and cranberry are two splendid flavors that go perfectly together and create a delicious combination. Here are some additional tips to make sure your Lemon Cranberry Muffins are perfect every time:
  • Use fresh cranberries. Frozen cranberries will work, but fresh cranberries will give your muffins a brighter, more vibrant color and a tarter, more pronounced taste.
  • Don't overwork the batter. Overworked batter will toughen the muffins.
  • Use an ice cream scoop to drop the batter into the muffin pan. This will help ensure that the muffins are all the same size and will bake evenly.
  • Bake the muffins until a toothpick, when poked through the center of a muffin, comes out with just a few crumbs attached. Do not overcook.
  • Serve the muffins warm or at room temperature.
  • Store the muffins in an airtight container at room temperature. They will stay fresh for up to 4 days.

Conclusion

These Lemon Cranberry Muffins are perfect for breakfast or a sweet treat anytime. They are easy to make with simple ingredients that you likely already have on hand. Try these muffins at home and we bet you'll be delighted!

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