Lemon Cranberry Muffins Recipe

Name: Lemon Cranberry Muffins
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; ½ cup granulated sugar; 1 teaspoon baking powder; ¼ teaspoon salt; 2 large eggs; 1 cup milk; Vegetable Oil; Lemon Extract; 1 cup fresh or frozen cranberries; Slivered Almonds

These delightful Lemon Cranberry Muffins are a Father's Day winner! Inspired by a beloved allrecipes.com recipe, I've tweaked them for maximum lemon flavor. While the original recipe calls for lemon extract, I used fresh lemon zest and juice for a brighter, more vibrant taste. I've also omitted the almonds to mimic a favorite store-bought muffin my dad loves. These aren't overly sweet, making them the perfect treat for any occasion. To boost the lemon flavor even further, I recommend adding a lemon glaze (recipe not included) after baking. Get ready for a burst of sunshine in every bite!

Prep Time 20 mins

Cook Time 35 mins

Calories 268.3 kcal

Protein 9g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Cranberry Muffins

All Purpose Flour
½ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs
1 cup milk
Vegetable Oil
Lemon Extract
1 cup fresh or frozen cranberries
Slivered Almonds

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How to Make Lemon Cranberry Muffins

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ cup granulated sugar.
In a separate bowl, whisk together 2 large eggs, 1 cup milk, ½ cup vegetable oil, and the zest and juice of 1 lemon.
Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in 1 cup fresh or frozen cranberries.
Fill each muffin liner about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Drizzle with lemon glaze (optional) once cooled.