Lemon Cranberry Muffins
Bright lemon and tart cranberries, these Lemon Cranberry Muffins fresh and flavorful with a soft, tender crumb and balanced citrus sweetness.
Servings: 12
Calories: 189kcal
Equipment
- Mixing Bowl
- Measuring Cups and Spoons
- Spatula
- Muffin Tray
- Muffin Liners
Ingredients
- 2 cups fresh cranberries rinsed, divided
- 250 grams all-purpose flour about 2 cups, plus 2 tablespoons, divided
- ½ tablespoon baking powder
- ½ teaspoon sea salt
- 1 cup buttermilk see notes for sub
- 100 grams granulated sugar about ½ cup
- ⅓ cup vegetable oil
- 1 large egg
- t tablespoon lemon zest
- 1 teaspoon pure vanilla extract
Instructions
- 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.
Notes
- Room Temperature Ingredients: Let dairy and eggs sit out briefly so everything mixes smoothly and bakes evenly.
- 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.
- Don’t Overmix: Stir just until combined to keep the texture light and tender.
- 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.
Nutrition
Calories: 189kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 178mg | Potassium: 69mg | Fiber: 1g | Sugar: 10g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
