These tangy lemon cranberry muffins are packed with flavor from fresh or dried cranberries. Perfectly balanced with a zesty lemon base, they’re ideal for any occasion.
Did You Know?
Fresh cranberries do not need to be precooked—they soften during baking, creating bursts of tartness in every bite. Dried cranberries can also be used, but rehydrating them beforehand ensures a moist texture and prevents them from being too chewy.
Yield
12 muffins
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (melted and cooled)
2 large eggs (at room temperature)
1 teaspoon vanilla extract
1/3 cup fresh lemon juice (about 1 lemon)
1 tablespoon lemon zest
1/2 cup milk (at room temperature)
1 1/2 cups cranberries (fresh, frozen, or dried; see notes)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, whisk together the melted butter, eggs, vanilla extract, lemon juice, lemon zest, and milk.
Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
Prepare Cranberries:
- Fresh Cranberries: Use whole; they soften as the muffins bake.
- Frozen Cranberries: Do not defrost; toss with 1 tablespoon of flour before mixing to prevent bleeding.
- Dried Cranberries: Rehydrate by soaking in hot water or orange juice for 10 minutes. Drain before folding into the batter.
Fold in Cranberries: Gently fold the cranberries into the batter.
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling about three-quarters full.
Bake: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (Per Muffin)
Calories: 200, Protein: 4g, Carbohydrates: 30g, Fiber: 2g, Net Carbohydrates: 28g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 40mg, Sodium: 130mg, Sugars: 13g, Glycemic Index: Medium
How These Lemon Cranberry Muffins Will Look and Taste
These muffins are golden with a soft, fluffy texture. Fresh cranberries burst inside the batter during baking, adding vibrant red pops of tartness, while the lemon base brings a zesty and bright flavor. Dried cranberries, when used, provide a subtly chewy sweetness. A truly delightful balance of sweet and tangy!
Why Choosing the Right Cranberries Matters
- Fresh Cranberries: Offer the boldest, tangiest flavor with bursts of natural juice.
- Frozen Cranberries: Convenient and cost-effective, they keep the batter looking neat when lightly tossed in flour.
- Dried Cranberries: Perfect for a sweeter option or when fresh berries are out of season. Rehydrating ensures they blend well with the muffin texture.
Experiment with what’s available to create a flavor profile that works best for your kitchen!
Kitchen Tips, Great Ideas, How to Save Money
- When lemons are in season, buy extra and freeze the zest and juice for later.
- Use frozen cranberries as a budget-friendly option—they store well and are easy to use straight from the freezer.
- For a richer flavor, swap half the granulated sugar with brown sugar.
- Add a crumb topping with 1/4 cup flour, 1/4 cup brown sugar, and 2 tablespoons butter for added texture.
- Rehydrate dried cranberries in leftover lemon juice for extra flavor.
- Line your muffin tin with silicone liners for a reusable, eco-friendly option.
- Substitute whole milk with buttermilk for an even more tender crumb.
- Freeze extra muffins individually for easy, grab-and-go breakfasts or snacks.
- Sprinkle raw sugar on top before baking for a crunchy, sparkly finish.
- Add a lemon glaze made with powdered sugar and lemon juice for extra zestiness.
Let’s Learn About Fresh vs. Dried Cranberries
Cranberries, whether fresh or dried, add a distinct burst of flavor to recipes. Fresh cranberries are packed with antioxidants and vitamin C, making them a healthy addition to baked goods. Dried cranberries are often sweetened, so they work well as a sweeter alternative but contain less vitamin C. When using dried cranberries in recipes, rehydrating them helps replicate the juiciness of fresh ones. Choosing frozen cranberries is also a convenient and economical way to enjoy their tart flavor year-round. Each type offers unique benefits—so pick what fits your recipe best!