I’m a huge lover of sugary breakfast carbs, and I have the body to prove it…lol.
So, when I found this recipe for seriously The Best Cranberry Lemon Muffins, I just had to share it with all of you. I mean, you can’t just keep a good thing to yourself!
This is one of those recipes that yeah, it takes longer than pouring a bowl of cereal, but it’s not as labor intensive as making a huge breakfast with all the fixin’s…but you still get the satisfaction of knowing that you made a delicious breakfast on your own.
Before we dive into this recipe, I wanted to share with you links to five of my other recipes that you’re going to LOVE:
- Hot Chocolate And Peppermint Pancakes
- Cinnamon Rice Crispy Treats
- Mousse Tracks Trifle
- Nana Bessie’s Sausage Stuffing
- Instant Pot Pressure Cooker Ham & Potato Soup
Now back to learning how to make The Best Cranberry Lemon Muffins!
Let’s show you to process for making these bad boys…
Here are all of the ingredients all laid out.
In a small bowl, toss cranberries, lemon zest, and 1 tbsp sugar, set aside.
In a large (separate) bowl, whisk together flour, baking powder, and salt.
In a third bowl, whisk together ½ cup sugar, eggs, melted butter, and oil, until combined.
Add dry ingredients to the wet, stirring until just combined.
Fold in cranberry mixture.
Divide the batter between the 12 muffin cups.
Bake, let cool, and enjoy!
The Best Lemon Cranberry Muffins
Easy and delicious Cranberry Lemon Muffins are going to be your new go-to breakfast for those mornings you aren't in a huge rush. Slighty tangy, and super sweet, they can even be eaten as a dessert.
- 1 Cup Cranberries (fresh, quartered and halved)
- 1 Tablespoon Lemon Zest
- ½ Cup Pure Cane Sugar, Plus 1 Tablespoon
- 2 ½ Cups Flour
- 2 ½ teaspoons Baking Powder
- 1 teaspoon Salt
- 2 Eggs
- Juice of 1 Lemon
- 4 Tablespoons Butter, melted (use unsalted or omit the salt above if using salted)
- ¼ Cup Canola or Avocado Oil
- 1 Cup Milk
- 1 ½ teaspoon Vanilla Extract
- Preheat oven to 350 degrees.
- Spray a muffin tin with nonstick spray, or line with cupcake liners, and set aside.
- In a small bowl, toss cranberries, lemon zest, and 1 tbsp sugar, set aside.
- In a large bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, whisk together ½ cup sugar, eggs, melted butter, and oil, until combined.
- Add dry ingredients to the wet, stirring until just combined.
- Fold in cranberry mixture.
- Divide the batter between the 12 muffin cups.
- Bake for 22-25 minutes, until muffins are golden brown on the edges.
- Cool and enjoy!
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 231Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 43mgSodium 332mgCarbohydrates 31gFiber 1gSugar 9gProtein 5g
I told you that they’re pretty simple… and not super time consuming to make either, which is a total win in my book!
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P.S. You may also like my breakfast section as well as my entire recipes section.
Here are five of my other posts that you may also like:
And here’s one more pinterest pinnable image that will help you remember these yummy muffins.