Zesty Lemon-Cranberry Muffins with Glaze
These Zesty Lemon-Cranberry Muffins are a delightful twist on the classic muffin, perfect for celebrating special occasions or enjoying a cozy morning. Inspired by a family tradition, this recipe combines the juicy tartness of cranberries with the bright, refreshing flavor of lemon. The addition of freshly grated lemon zest and juice amplifies the citrus notes, making every bite a burst of flavor. A sweet lemon glaze brushed on top adds an irresistible finishing touch that will have everyone reaching for seconds. Skip the almonds for a smoother texture and let the tangy cranberries shine through in these delightful treats.
12
Servings
200
Calories
11
Ingredients
Ingredients
all-purpose flour
2 cups (no preparation needed)
sugar
1 cup (no preparation needed)
baking powder
3 teaspoons (no preparation needed)
salt
1/2 teaspoon (no preparation needed)
eggs
2 (beaten)
milk
1 cup (no preparation needed)
vegetable oil
1/2 cup (no preparation needed)
lemon zest
zest of 1 lemon (freshly grated)
lemon juice
juice of 1/2 lemon (freshly squeezed)
cranberries
1 cup (fresh or frozen, halved)
slivered almonds
1/3 cup (toasted, optional)
Instructions
1
Preheat your oven to 400 degrees F (200 degrees C) and line a muffin tin with paper liners.
2
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
3
In a separate bowl, beat the eggs and add the milk, vegetable oil, and the zest and juice of half a lemon. Mix until fully combined.
4
Slowly pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to over-mix; it's okay if the batter is slightly lumpy.
5
Fold in the halved cranberries until evenly distributed throughout the batter.
6
Scoop the batter into the prepared muffin cups, filling each cup about two-thirds full.
7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
9
Once the muffins are cool, brush the tops with a homemade lemon glaze made from powdered sugar and lemon juice for an extra burst of flavor.
Nutrition Information
7.5
Fat
30
Carbs
3
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Lemon-Cranberry Muffins?
They are a delightful muffin twist combining juicy tart cranberries with bright, refreshing lemon flavor and a sweet glaze.
What temperature should the oven be set to?
Preheat your oven to 400 degrees F (200 degrees C).
How many muffins does this recipe make?
This recipe yields 12 servings.
Can I use frozen cranberries for this recipe?
Yes, you can use either fresh or frozen cranberries, provided they are halved.
How long do the muffins need to bake?
Bake them in the preheated oven for 18-20 minutes.
How do I know when the muffins are finished baking?
A toothpick inserted into the center of a muffin should come out clean.
What is the calorie count per muffin?
Each muffin contains approximately 200 calories.
Are almonds required in this recipe?
No, 1/3 cup of toasted slivered almonds is optional and can be skipped for a smoother texture.
How much lemon zest is needed?
The recipe calls for the freshly grated zest of 1 lemon.
What type of oil is used in these muffins?
The recipe uses 1/2 cup of vegetable oil.
How much sugar is required for the batter?
You will need 1 cup of sugar for the muffin batter.
What kind of flour is best for these muffins?
The recipe specifies 2 cups of all-purpose flour.
How much baking powder should I add?
Add 3 teaspoons of baking powder to the dry ingredients.
How many eggs are in the recipe?
The recipe requires 2 beaten eggs.
What is the carbohydrate content per serving?
Each muffin has 30 grams of carbohydrates.
How much fat is in each muffin?
There are 7.5 grams of fat per serving.
What is the protein content of these muffins?
Each muffin provides 3 grams of protein.
What is the secret to a good muffin batter texture?
Be careful not to over-mix the batter; it is okay if it remains slightly lumpy.
When should I fold in the cranberries?
Fold in the halved cranberries after mixing the wet and dry ingredients together.
How much should I fill the muffin cups?
Fill each muffin cup about two-thirds full with batter.
How long should muffins cool in the pan?
Allow them to cool in the pan for about 5 minutes before moving them to a wire rack.
What are the ingredients for the glaze?
The glaze is made from a combination of powdered sugar and lemon juice.
When is the best time to apply the glaze?
Brush the homemade lemon glaze on the tops once the muffins are cool.
Does the batter include lemon juice?
Yes, include the juice of half a lemon in the wet ingredient mixture.
Is there salt in the recipe?
Yes, 1/2 teaspoon of salt is included in the dry ingredients.
Is this recipe suitable for breakfast?
Yes, it is tagged as a breakfast item and perfect for a cozy morning.
Is this a good recipe for Father's Day?
Yes, it is specifically tagged as a Father's Day treat.
What categories does this muffin recipe belong to?
It belongs to the muffins, quick bread, sweet treats, and citrus categories.
What is the recommended serving size?
The serving size is one muffin, with the recipe making 12 total.
How much milk is needed for the recipe?
The recipe requires 1 cup of milk.