Cranberry Lemon Muffins
Bright, fluffy, and bursting with flavor
There’s something irresistible about the combination of tart cranberries and fresh lemon. These Cranberry Lemon Muffins are soft, moist, beautifully domed, and wonderfully fragrant — the kind of muffins that fill your kitchen with sunshine even on the coldest day. They’re perfect for winter breakfasts, holiday brunch tables, or anytime you want a fresh, zingy treat made from leftover cranberry sauce or fresh cranberries.
The lemon zest brightens every bite, the cranberries add juicy pops of tartness, and the tender crumb makes them feel like they came straight from a bakery. They freeze beautifully too, so you can enjoy them all season long.
Cranberry Lemon Muffins Recipe
Ingredients (Makes 12 muffins)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup plain Greek yogurt or sour cream
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- Zest of 1 large lemon
- 3 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1½ cups fresh or frozen cranberries, halved (or ¾ cup my homemade cranberry sauce folded gently at the end)
- Optional: coarse sugar for topping
Instructions
- Prep oven:
Preheat your oven to 400°F (204°C). Line a 12-cup muffin tin with liners or grease lightly. - Mix dry ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. - Mix wet ingredients:
In another bowl, whisk together yogurt (or sour cream), oil, eggs, lemon zest, lemon juice, and vanilla until smooth. - Combine:
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix. - Add cranberries:
Fold in the cranberries (or gently swirl in cranberry sauce). - Fill the muffin tin:
Divide the batter evenly into the prepared muffin cups. Sprinkle with coarse sugar if desired. - Bake:
Bake for 16–20 minutes, or until the tops are golden and a toothpick comes out clean. - Cool & enjoy:
Let muffins cool for 5 minutes in the pan, then transfer to a rack. Enjoy warm or at room temperature!
Tips for Success
✨ Use Greek yogurt for extra moisture and a taller muffin rise.
✨ If using frozen cranberries, don’t thaw — fold them in frozen.
✨ For stronger lemon flavor, add an extra teaspoon of zest.
✨ For a cranberry sauce swirl, drop small spoonfuls into the batter and marble gently.
For more cranberry inspired recipes click here.
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Please leave a review, and share the recipe with friends to spread Christmas joy.
Merry Christmas!
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