Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

lisa's cranberry lemon muffins

(1 rating)
Lisak73 avatar
Recipe by
Lisa Walker
@Lisak73
Temagami, ON

Travis say's they are worth posting because they are as he just said " ahhhhh these are the best ever Mom" . This batter is very versatile and my go to muffin batter :) See Note at bottom of recipe

(1 rating)
yield 16 -18 muffins
method Bake

Ingredients For lisa's cranberry lemon muffins

  • WHAT YOU NEED
  • 3 cups all-purpose flour
  • 4 tsp baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 3/4 cup milk
  • 1/3 cup canola oil
  • 1/4 cup juice from lemon
  • lemon zest off one lemon
  • 1/2 tsp lemon extract (optional if you love lemon)
  • 1 tsp vanilla extract
  • 1 cup cranberries (i used fresh frozen ones i had in the freezer)

How To Make lisa's cranberry lemon muffins

  • 1
    Pre heat oven to 375 and either grease muffin tins or use muffin cups.
  • 2
    In a large bowl mix together flour, baking powder and salt. Set aside. In a large measuring cup or bowl whisk together eggs, brown sugar, and white sugar until combined. Whisk in milk, oil, lemon juice, lemon zest, lemon and vanilla extract.
  • 3
    Fold the wet ingredients into the flour mixture and mix everything together with a rubber spatula or wooden spoon. Do not over-mix as this will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be really thick and somewhat lumpy. Fold in your cranberries .
  • 4
    Spoon muffin mix into your prepared muffin tins, fill them all the way to the top. Sprinkle some white sugar on top of each muffin and make for about 25-30 min till tops are lightly golden. A toothpick inserted in the centre should come out clean. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months. Enjoy
  • 5
    NOTE: The recipe to use for a basic muffin batter is 1 cup of milk. I substituted 1/4 cup of lemon juice to make these.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT