Imagine starting your day with the burst of freshness from lemon and the delightful zing of cranberries. These Lemon Cranberry Muffins are not just a breakfast choice; they are a joyful way to embrace the morning. I’ve whipped these up countless times, and they never fail to impress with their vibrant flavor and fluffy texture.
These muffins are perfect for any occasion, whether it’s a cozy brunch with friends or a quick grab-and-go breakfast on a busy morning. The combination of tart cranberries and zesty lemon creates a delightful harmony that dances on your taste buds, making each bite a delightful experience.
Deliciously Tangy Lemon Cranberry Muffins
These Lemon Cranberry Muffins are soft, moist, and bursting with flavor. The tangy lemon pairs beautifully with the tart cranberries, creating a perfect balance of sweetness and zest. They are easy to make and are sure to become a favorite in your household.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- â…“ cup vegetable oil
- 1 tablespoon lemon zest
- 1 cup fresh or frozen cranberries
- 1 tablespoon lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk the egg, buttermilk, vegetable oil, lemon zest, and lemon juice until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the cranberries.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 muffins
- Calories: 180kcal
- Fat: 6g
- Protein: 3g
- Carbohydrates: 28g
