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Cranberry Lemon Muffins

Cranberry Lemon Muffins
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The following recipe and photography is courtesy of Bread Over Heels, a food scientist and blogger. For more of her recipes and baking tips, visit her website or her Instagram @breadoverheels.

These easy-to-prepare muffins will have your home smelling like autumn in no time. Cranberries and citrus are a classic combination, and I rounded them out with some almond extract for an added floral element. The result is a well-balanced muffin that makes a festive and healthy quick breakfast.

Cranberry Lemon Muffins

Cranberry Lemon Muffins

Ingredients

  • 1 ½ cup all purpose flour
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • Dash of salt
  • 1 ½ cups cranberries
  • 1/3 cup vegetable oil
  • ½ cup Greek or Icelandic vanilla yogurt
  • ¼ cup milk
  • 1 egg
  • ½ cup sugar
  • ½ tsp. vanilla extract
  • ¼ tsp. almond extract
  • Zest of 1 lemon
  • 2 Tbsp. raw sugar

Instructions

  1. Preheat oven to 375˚F. Fill a muffin tin with liners.
  2. In a medium-size bowl, combine flour, baking powder, baking soda and salt. Add cranberries and toss to coat in flour mixture.
  3. In a large-size bowl, stir to combine vegetable oil, yogurt, milk, egg, sugar, vanilla extract, almond extract and lemon zest. Add dry ingredients to wet ingredients and stir until just combined.
  4. Evenly divide batter between muffin tins. Sprinkle raw sugar on top. Bake for 25-30 minutes or until golden brown on top. Allow to cool for 10 minutes in the tin.
  5. Remove from tin and let cool on cooling rack.

Cranberry Lemon Muffins

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

By Kathleen Ann

Kathleen, otherwise known as Bread Over Heels, is a Chicago-based food scientist and blogger who specializes in tasty treats.

Recent Reviews

  1. So good! We did 425 for 5 mins and reduced temp to 375 for 20 minutes. These were soft and fluffy with a lot of flavor. This muffin recipe would be a great base for lots of other fruit like blueberries! Thanks for the recipe.

  2. So good! We did 425 for 5 mins and reduced temp to 375 for 20 minutes. These were soft and fluffy with a lot of flavor. This muffin recipe would be a great base for lots of other fruit like blueberries! Thanks for the recipe.

  3. Fantastic…soft fluffy and right amount of sweet and sour. I used almond milk in mine and no almond extract

  4. Fantastic…soft fluffy and right amount of sweet and sour. I used almond milk in mine and no almond extract

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