Lemon Cranberry Muffins

"These are my husband's favourite muffins - every time I decide to make a few batches, he insists I make these."
 
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photo by t-dub photo by t-dub
photo by t-dub
photo by Taryn H. photo by Taryn H.
photo by BDH9556 photo by BDH9556
photo by FDADELKARIM photo by FDADELKARIM
Ready In:
32mins
Ingredients:
10
Yields:
6 muffins
Serves:
6
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ingredients

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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

  1. Would one be able to substitute fresh cranberries for died, or is the moisture in the fresh ones necessary?
     
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Reviews

  1. 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
     
  2. They are great! But I made some changes : melted butter instead of oil and I added a bit of almond extract. Yummy!
     
  3. 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!
     
  4. 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!
     
  5. 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. :)
     
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Tweaks

  1. I used dried cranberries, put slivered almonds on top and baked in normal muffin tins 15 minutes
     
  2. 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.
     
  3. 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!
     
  4. 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.
     
  5. 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!
     

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