Cranberry Lemon Muffins
Bright and tangy muffins bursting with fresh cranberries and zesty lemon flavor, perfect for breakfast or a quick snack. These soft and fluffy muffins offer a delicious balance of tartness and sweetness.
Ingredients
- 2 cups flour
- 3/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup butter, melted
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 cup fresh cranberries
Directions
- Preheat oven to 375F and line a muffin tin with paper liners.
- Whisk flour, sugar, baking powder, and salt.
- In a separate bowl, mix milk, melted butter, eggs, vanilla, and lemon zest.
- Gradually add dry ingredients to wet ingredients and stir until just combined.
- Fold in cranberries.
- Divide batter evenly among muffin cups.
- Bake for 18-20 minutes until golden.
- Let cool before serving.
Notes
- Sprinkle sugar on top for a crunchy texture.
- Use orange zest for a different citrus twist.
- Serve warm with butter or honey.
- Store in an airtight container for up to 3 days.
- Freeze leftovers for quick breakfast options.
Muffins have been a popular breakfast item since the 19th century, offering a convenient, portioned baked good for busy mornings. The combination of lemon and cranberry provides a refreshing burst of flavor, making these muffins perfect for brightening up any day.