Cranberry Lemon Muffins Recipes

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LEMON CRANBERRY MUFFINS



Lemon Cranberry Muffins image

These are my husband's favourite muffins - every time I decide to make a few batches, he insists I make these.

Provided by Seedbeads

Categories     Quick Breads

Time 32m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1 lemon, zest of
1 lemon, juice of
1 cup fresh cranberries, halved
1 cup milk
1 egg
1/4 cup oil

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.

Nutrition Facts : Calories 377.3, Fat 11.8, SaturatedFat 2.4, Cholesterol 36.7, Sodium 408.6, Carbohydrate 61.9, Fiber 1.9, Sugar 26, Protein 6.8

LEMON CRANBERRY MUFFINS



Lemon Cranberry Muffins image

These mouthwatering muffins can be baked in less than half and hour. So I often rely on this recipe when time is tight.-Noelle Miles Griggs, Columbia, Illinois

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon lemon extract
1 cup fresh or frozen cranberries, halved
1/3 cup slivered almonds, toasted

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.

Nutrition Facts : Calories 268 calories, Fat 12g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 219mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON MUFFINS



Lemon Muffins image

Wake up your taste buds with these tangy-sweet lemon muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h55m

Yield Makes 12

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional)
2 large eggs, room temperature
1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup whole milk, room temperature
1 stick unsalted butter, melted and cooled

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.

LEMON CRANBERRY MUFFINS



Lemon Cranberry Muffins image

These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!

Provided by bobpiazza

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
1 ¼ cups white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup lemon juice
¾ cup milk
2 eggs
½ cup vegetable oil
1 cup cranberries, halved
⅓ cup toasted slivered almonds

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.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 237.7 mg, Sugar 22.3 g

BUTTERMILK CRANBERRY MUFFINS



Buttermilk Cranberry Muffins image

I've been making these muffins and this cranberry butter for years, and I have never met anyone who didn't like them. I'll usually buy several bags of fresh cranberries when they're available and freeze them to use throughout the year. I've also discovered that powdered buttermilk works well. -Jane Yunker, Rochester, New York

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen (about 1-1/4 cups cranberry butter).

Number Of Ingredients 15

1 heaping cup cranberries, coarsely chopped
3/4 cup sugar, divided
3 cups all-purpose flour
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter
1 large egg, room temperature
1-1/2 cups buttermilk, room temperature
2 tablespoons thawed orange juice concentrate
CRANBERRY BUTTER:
1 cup dried cranberries
1 cup confectioners' sugar
1/2 cup butter
1 tablespoon lemon juice

Steps:

  • Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal. , Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes. , For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.

Nutrition Facts : Calories 270 calories, Fat 11g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 302mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY & LEMON MUFFINS



Cranberry & Lemon Muffins image

My lemon tree goes bonkers during Spring & Summer so I'm always on the look out for ways to use lemons, juice, rind etc, I haven't tested this yet but thought it sounded great!

Provided by Mandy

Categories     Dessert

Time 32m

Yield 12 muffins

Number Of Ingredients 9

2 cups flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 cup dried cranberries
1 tablespoon lemon rind, grated
3 eggs
125 g butter, melted
2/3 cup milk
3/4 cup brown sugar

Steps:

  • Sift flours with baking powder, stir in cranberries & lemon rind.
  • In a separate bowl, whisk together eggs, butter, milk & sugar, pour into flour mixture and stir until just combined.
  • Spoon into greased muffin pans and bake at 180.C for approx 25 mins or until cooked through.

Nutrition Facts : Calories 248.6, Fat 10.4, SaturatedFat 6.1, Cholesterol 77, Sodium 180.7, Carbohydrate 34.5, Fiber 1.4, Sugar 13.6, Protein 5

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Top Asked Questions

How to make a cranberry Muffin?
Preheat the oven to 425°F. Lightly spray a 12 cup muffin tin with non-stick spray, or line it with paper liners and set aside. In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside. In a large bowl, whisk together the flours, baking powder and salt.
What do lemon cranberry muffins taste like?
These light and fluffy Lemon Cranberry Muffins are a delicious breakfast or snack. They have a sweet and tart taste you will love! In a small bowl, toss cranberries, lemon zest and 1 tbsp. of sugar. Set aside In a large bowl, whisk together 1/2 cup sugar, eggs, melted butter and oil until combined.
What is the best way to make a lemon Muffin?
Line a muffin tin with paper liners and set aside. Combine flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Mix in lightly beaten eggs, milk, vanilla, butter and lemon juice until combined. Fold in lemon zest and cranberries until well distributed throughout the batter.
How do you make a cranberry and lemon cake?
In a small bowl, toss cranberries, lemon zest and 1 tbsp. of sugar. Set aside In a large bowl, whisk together 1/2 cup sugar, eggs, melted butter and oil until combined. Be sure to come back and tell me what you think once you try this recipe!

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