Lemon Cranberry Muffins

READY IN: 32mins
Recipe by Seedbeads

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

Top Review by Nasseh

This recipe made 18 regular size muffins. (baked on 375F for 20 mins) I used dried cranberries & added an extra egg to the batter. I also used half sugar & half Splenda to cut down on calories. Made for PAC Fall 09

Ingredients Nutrition


  1. Preheat oven to 400ºF.
  2. Stir flour, baking powder and salt together.
  3. In a separate bowl, stir the sugar and the lemon zest together, and stir into the flour mixture.
  4. 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.
  5. Make a well in the dry ingredients and pour in the wet ingredients. Stir until ingredients are moistened, then fold in the cranberries.
  6. Scoop into greased 6-cup jumbo muffin pan and bake 23 minutes, making sure that finished muffins pass the toothpick test.
  7. I have no idea how long these take in a 12-cup pan.

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