Lemon Cranberry Muffins

Bright lemon zest and pops of tart cranberry make these Lemon Cranberry Muffins fresh, vibrant and anything but boring. Soft and tender with just the right balance of citrus and sweetness, each bite feels light, flavorful and pleasantly bright.

These muffins fit in just about any time of day, breakfast with coffee, an easy grab-and-go snack or a little midday boost when you need something light. They're the kind of bake that disappears fast, so making a second batch isn't a bad idea.

Cranberry is quickly becoming one of my favorite fruits to bake with. This recipe was inspired by my Cranberry Sauce Muffins and Whole Berry Cranberry Sauce.

Ingredients

Here is everything you will need to bake up a delicious batch.

See the recipe card below for the exact quantities of each ingredient.

• Fresh Cranberries: Use frozen if you do not have fresh, just thaw fully in a strainer to drain any excess liquid.
• Baking Powder: A leavening agent to help make your muffins fluffy and soft.
• Sea Salt: Brings out all other flavors.
• Buttermilk: A secret way to make your muffins extra soft and fluffy. The slight tang will balance the sweetness as well. If you do not have buttermilk, see recipe notes to quickly make your own substitute.
• Granulated Sugar: Gives the tart flavors a balance of sweetness.
• Vegetable Oil: Adds moisture to your muffins without changing the flavor profile.
• Egg: Provides structure and helps to as a binding agent.
• Lemon Zest: Where bright and delicious lemon flavor comes in.
• Pure Vanilla Extract: Enhances all flavors while giving a subtle hint of vanilla.

For this recipe, you'll want to have on hand mixing bowls, measuring cups and spoons, spatula, muffin tray, and muffin liners.

Variations

• Flour Swap: Try whole wheat flour or oat flour as the base.
• Sugar Mix Up: Sub half with light brown sugar for a deeper profile.
• Orange Zest: Add a couple teaspoons instead for a lightly less sour, sweeter profile.
• Glaze: Give them a more dessert vibe and whisk together lemon juice and icing sugar to drizzle over.
• Mix Ins: Add some chopped toasted almonds, walnuts or pecans for a crunchy texture.

How to Make Lemon Cranberry Muffins

Check out how quick and easy it was to make these Lemon Cranberry Muffins in just a few simple steps.

Preheat your oven to 400F and line a 12-tin muffins tray with paper liners and spray with non-stick spray and set aside.

Add 1 ½ cups of cranberries to a small bowl and sprinkle with 2 tablespoons of flour, and reserve for later.

In a medium bowl whisk all-purpose flour, baking powder, salt and set aside.

Whisk buttermilk, granulated sugar, vegetable oil, egg, lemon zest and pure vanilla extract in a large bowl.

Stir in flour mixture just until combined and no dry streaks (it will be thick).

Lightly fold in the cranberries and divide muffin batter into prepared muffin cups and add remaining cranberries to the tops.

Bake for about 18 minutes, or until a toothpick comes out with lightly moist crumbs from the center.

Cool in the tray for 5-10 minutes, then on a wire rack.

Hint: Stir just until combined to keep the texture light and tender.

Recipe Tips

• Room Temperature Ingredients: Let dairy and eggs sit out briefly so everything mixes smoothly and bakes evenly.
• Don't Overmix: Stir just until combined to keep the texture light and tender instead of dense.
• Even Scooping: Use a cookie scoop or measuring cup so muffins bake at the same rate.
• Check Early: Start testing for doneness a few minutes before the timer ends to avoid overbaking.
• Cool Properly: Let muffins rest in the pan briefly, then move to a wire rack to prevent soggy bottoms.

If you love this recipe, you should try our Cranberry Sauce Bread.

Storage Instructions

• Countertop: Leave at room temperature for 2-4 days, out of direct sunlight and in an airtight container.
• Refrigerator: Once cooled, place in an airtight container in a single layer that is lined with paper towel and store for 3-4 days. The paper towel helps retain the moisture in your muffins.
• Freezer: Allow muffins to cool completely, then store in a freezer-safe bag placed inside a shallow container to prevent squishing. For longer storage, you can flash-freeze them on a baking sheet first, then transfer to freezer-safe bags and store for up to 3 months.

Serving Suggestions

• Brunch Items: Spinach Ham Quiche Lorraine, Spinach and Bacon Quiche, Blueberry Buttermilk Pancakes, Sheet Pan Banana Pancakes and Gluten Free Buttermilk Waffles.

Lemon Cranberry Muffins Recipe Frequently Asked Questions