Lemon Cranberry Muffins



Lemon Cranberry muffins, what a wonderful treat! Muffins are great, we make so many muffins. They make such great lunch box snacks, you can make so many different kinds.

The type I am going to share with you today is Lemon Cranberry. I learned something about my husband that I didn’t know, he likes lemon muffins. I didn’t know that, I mean we have only been together for 12 years, it never came up! Any how I decided to make him some lemon muffins, he liked them a lot. They didn’t last long. That is how I know if he likes something or not, I always base it on long they last in the container. Pretty good indication, I think.

Below you will find the recipe for Lemon Cranberry muffins


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2/3 cup sugar
  • ½ cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 tbsp lemon juice
  • ¼ cup milk
  • 1 cup chopped cranberries
  • 1 tbsp lemon zest




Preheat oven to 350 degrees. Line muffin tin with paper liners or butter it up (my preference). Mix the first three ingredients and set aside. In mixer, mix together the butter and sugar. Add in the eggs, vanilla, lemon juice, and milk. Mix well. Add in the flour mix and stir until combined. Add in the cranberries and lemon zest, mix slightly. Don’t over mix the batter. Spoon into muffin tins, it should make 12 normal sized muffins. Bake at 350 degrees for about 20 minutes or until a toothpick inserted into the centre comes out clean.

Once completed, sit and enjoy a nice fresh muffin with a nice cup of coffee or hot chocolate or even tea. I didn’t have an opportunity to freeze these muffins, so I can’t tell you how well they freeze.


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