The BEST Lemon Cranberry Muffins
Sweet. Tangy. Juicy. Not your average muffin. These bakery-style Lemon Cranberry muffins are simple to make, bursting with cranberries, and are sure to brighten your day!
Ingredients
- 3 cups All-purpose Flour + additional 1 tbsp (to add to cranberries)
- 4 tsp Baking Powder
- pinch of salt
- 1/2 cup Vegetable/Canola Oil
- 1/2 cup Milk I typically use 2% m.f. or higher
- 1 3/4 cups Granulated Sugar
- 2 Eggs large
- 1/4 cup Lemon Juice
- zest of 1 lemon optional
- 1/4 cup Orange Juice
- 1 tsp Vanilla Extract or vanilla bean paste
- 2 1/2 cups Fresh or Frozen Cranberries Remove any old/squishy fresh cranberries and DO NOT thaw frozen cranberries!!
Instructions
- Preheat oven to 425°F (400F for convection oven). Prepare a baking tray with 12 muffin cups with either paper liners or non-stick cooking spray.
- In a large bowl, whisk together flour, baking powder and salt to aerate. Set aside.
- In a medium bowl, whisk together the vegetable oil, sugar, eggs, milk, lemon juice, orange juice, vanilla extract, and lemon zest.
- Pour egg mixture on top of flour mixture, stir to incorporate. Mix until just combined, be careful not to over mix or muffins may become gummy.
- In a small bowl, add 1 tbsp flour to the fresh/frozen cranberries. Stir to coat cranberries with flour. Fold cranberries into muffin mixture.
- Divide the batter into the 12 prepared muffin cups. Decorate with a few additional cranberries and coarse sugar on top.
- Bake at 425°F (400F convection oven) for 8 minutes, then reduce the oven temp to 375°F(350F convection oven) and bake for another 20-30 minutes or until a toothpick inserted into the centre comes out with a few crumbs attached. I recommend 20 minutes at 375F, check the muffins - if not done, put them in for an additional 5 minutes at a time, checking after each. (note: I used convection settings and frozen cranberries and my muffins were perfect after 27 minutes at 350F).
- Cool for 5-10 minutes in muffin tins then let cool completely on wire rack.
- Enjoy!
Notes
Sofia’s Tips:
- To allow more space for muffins to rise – use two cupcake/muffin trays instead of one - spacing out muffin liners so that only six are used in each tray)
- DO NOT defrost frozen cranberries before adding them to the muffin batter!
- Frozen cranberries may need ~3 minutes additional baking time compared to fresh
- If using dried cranberries - be sure to first let them soak for 10 minutes in hot water, pat dry, and then add to batter.
- These muffins can be frozen in an air-tight freezer bag for up to 6 months! Simply defrost at room temperature, and warm for a few minutes in the oven for that freshly baked muffin warmth!
- Enjoy!
Tried this recipe?Let us know how it was!