Cranberry Lemon Mini Muffins Recipes

LEMON CRANBERRY MUFFINS

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.

LEMON CRANBERRY MUFFINS

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.

LEMON MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

CRANBERRY LEMON MINI MUFFINS

Steps:

• 1. Preheat oven to 350°F. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each. 2. In a separate bowl, stir together the dry ingredients and lemon zest. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the Greek yogurt, then lemon juice with the vanilla extract. Beat just until smooth. 3. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended. 4. Spoon the batter into the prepared pan topping each muffin with a small sprinkle of the turbinado sugar. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to cool completely.

LEMON CRANBERRY MUFFINS

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.

MINIATURE CRANBERRY MUFFINS

Steps:

• Set oven to 350 degrees.
• Grease 45 mini muffin tins or line with mini paper liners.
• For the topping; mix all ingredients together until blended; set aside.
• Place all muffin ingredienrs except the cranberried in a food processor; PULSE 5 times.
• Add in the cranberries and process until just mixed.
• Fill greased or paper-lined tins about two-thirds full, then sprinkle with prepared topping.
• Bake for about 12-15 minutes for mini muffins.
• Bake 20 minutes for regular-size muffins.

CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.