Cranberry Lemon Muffins…… Incredibly easy recipe and of course very tasty!

This delicious recipe has been generously shared by one of our great cooks, Carina. She’s always coming up with great recipes, and here we have Cari’s Cranberry Lemon Muffins.
Cari says this “I had a little over a cup of cranberry sauce left and did not want to waste it so made some muffins. Never made muffins using cranberry sauce before, and they turned out amazing!”

These cranberry and lemon muffins are perfect for using up left over cranberry sauce, and I know when it’s Thanksgiving and Christmas time we always have lots of cranberry sauce in my house left over so what a great way to use it in a recipe!

The flavor combination for these cranberry and lemon muffins is lovely. Pair these with a lovely morning coffee or tea and there you have a delicious snack! They’re freezer friendly too so when you make a batch, freeze and just get out what you need.

So let’s see how easy these cranberry and lemon muffins are to make.
Recipe by Carina Duclos

Prep Time: 5 minutes

Cook Time: 20 – 25 minutes

Yield: 12

Ingredients

Dry Ingredients

2 Cups All purpose flour
3/4 Cup Sugar
1 Tablespoon Baking powder
1/2 Teaspoon Salt

Wet Ingredients

2 Large eggs
1/4 cup Melted butter
1 Cup Milk
1 1/4 Cups Cranberry Sauce
Zest 1 lemon
Juice 1 lemon

Instructions

1. Mix flour, sugar, baking powder and salt. (Dry Ingredients)

2. In a different bowl whisk the eggs and add the butter and the milk.

3. Add the milk mix to the dry mix and fold until wet. DO NOT OVERMIX, THAT IS THE SECRET OF A GOOD MUFFIN.

4. Add the lemon juice and the lemon zest and the cranberry sauce. Fold softly.

5. Pour in muffin cups (yield a dozen) and cook for 20 to 25 minutes in oven at 350F. ( mine took 22 minutes)

Carina’s Top Tips:

The trick for the best muffins is to just combine the wet and dry ingredients. Do not mix! Do not over mix!
I have replaced milk by sour cream in the past and have reduced the butter and the results were incredible.

We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

 Here are a few more popular muffin recipes for you to enjoy. So delicious!

Blueberry and White Chocolate Muffins

Nanny’s BEST Chocolate Brownie Muffins

White Chocolate and Macadamia Muffins

Print

Cranberry Lemon Muffins

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Servings: 12

Ingredients

Dry Ingredients

• 2 Cups All purpose flour
• 3/4 Cup Sugar
• 1 Tablespoon Baking powder
• 1/2 Teaspoon Salt

Wet Ingredients

• 2 Large eggs
• 1/4 cup Melted butter
• 1 Cup Milk
• 1 1/4 Cups Cranberry Sauce
• Zest 1 lemon
• Juice 1 lemon

Instructions

1. Mix flour, sugar, baking powder and salt. (Dry Ingredients)
2. In a different bowl whisk the eggs and add the butter and the milk.
3. Add the milk mix to the dry mix and fold until wet. DO NOT OVERMIX, THAT IS THE SECRET OF A GOOD MUFFIN.
4. Add the lemon juice and the lemon zest and the cranberry sauce. Fold softly.
5. Pour in muffin cups (yield a dozen) and cook for 20 to 25 minutes in oven at 350F.
6. ( mine took 22 minutes)