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Cranberry Lemon Muffins

Delightful muffins bursting with tart cranberries and zesty lemon, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder Make sure it's fresh for proper rise.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup milk Can substitute almond milk for dairy-free.
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 tablespoons lemon juice
  • Zest of 1 lemon
Main Ingredients
  • 1 cup fresh cranberries Ensure they are fresh for the best flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grease a muffin tin with non-stick spray or line it with cupcake liners.
  3. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together until blended.
  4. In another bowl, whisk together milk, vegetable oil, egg, lemon juice, and zest until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Gently fold in the cranberries without smashing them.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Baking
  1. Bake for 18-20 minutes until golden brown and a toothpick inserted comes out clean.
  2. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack.
  3. Serve warm or at room temperature.

Notes

These muffins can be stored in an airtight container for up to three days or frozen for up to three months. Reheat in the microwave for 15 seconds or in the oven at 350°F (175°C) for 5-10 minutes. Substitute blueberries or apples for cranberries if desired.