Description
Bright, soft lemon cranberry muffins with a perfect balance of sweet and tangy flavors, ideal for quick breakfasts, brunches, or a light dessert with coffee or tea.
Ingredients
Scale
- 1 cup fresh cranberries, quartered and halved
- 1 tablespoon lemon zest
- 1/2 cup pure cane sugar, plus 1 tablespoon
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- Juice of 1 lemon
- 4 tablespoons butter, melted
- 1/4 cup canola or avocado oil
- 1 cup milk
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or nonstick spray.
- In a small bowl, toss the cranberries with lemon zest and 1 tablespoon of sugar. Set aside.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk the remaining sugar with eggs, melted butter, oil, milk, lemon juice, and vanilla extract until smooth.
- Gently combine the wet and dry ingredients, stirring just until mixed.
- Fold in the cranberry mixture carefully.
- Divide the batter evenly among the muffin cups.
- Bake until the muffins are lightly golden around the edges and a toothpick inserted comes out clean.
- Allow muffins to cool briefly before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg