Community Pick
Lemon Cranberry Muffins
"These are my husband's favourite muffins - every time I decide to make a few batches, he insists I make these."
photo by t-dub
- Ready In:
- 32mins
- Ingredients:
- 10
- Yields:
-
6 muffins
- Serves:
- 6
ingredients
- 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
directions
- 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.
Questions & Replies
-
Would one be able to substitute fresh cranberries for died, or is the moisture in the fresh ones necessary?
Reviews
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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 -
They are great! But I made some changes : melted butter instead of oil and I added a bit of almond extract. Yummy!
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very yummy! :) A little sweet, but that's the way I like it ;P I used dried Craisins instead of fresh cranberries, and they turned out just as good. Thanks for the recipe! -
I have made this recipe at least a dozen times. Thanks for sharing it! I like a stronger lemon flavor so i add zest of another lemon and i double the recipe so i can share with friends!
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Delicious! The first time Mom made this recipe, she threw in whole cranberries. The muffins were still good, but you really notice a difference when you take the time to halve the berries. The recipe made a dozen, which I baked for about 20 minutes. Thanks for sharing! I'll be making it again. :)
see 17 more reviews
Tweaks
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I used dried cranberries, put slivered almonds on top and baked in normal muffin tins 15 minutes -
Delicious! I followed the recipe exactly except for throwing in some walnuts and substituting 2/3 of a cup brown sugar for the white sugar. I made 10 muffins and it took 16 minutes. This one's a keeper. -
I made 12 regular sized muffins baked at 400F for about 16 minutes give or take. I replaced half of the white all purpose flour with wheat flour to make it a bit healthier. I also used whole, dried cranberries because they were in my pantry. They worked well, but I will try whole, fresh cranberries next time. I used chopped pecans to add some crunch, and it worked perfectly. They were moist and delicious! -
These are great muffins! I am going to try it with orange juice next! The only change I made was used melted butter instead of the oil. -
very yummy! :) A little sweet, but that's the way I like it ;P I used dried Craisins instead of fresh cranberries, and they turned out just as good. Thanks for the recipe!
RECIPE SUBMITTED BY
Seedbeads
Canada
