Tart and Sweet Cranberry-Lemon Muffins
These Tart and Sweet Cranberry-Lemon Muffins are bursting with fresh cranberries and tangy lemon flavor and topped with turbinado sugar for a bakery style crunch!
Servings 12
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- Zest of 1 lemon
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- Pinch of salt
- 2 eggs beaten
- 1/2 cup milk
- 1/2 cup vegetable oil
- Juice of 1 lemon
- 2 cups fresh cranberries roughly chopped
- Turbinado sugar
Instructions
- Preheat oven to 350 degrees and prepare muffin tins with liners.
- In a medium mixing bowl, mix flour, sugar, lemon zest, baking powder, baking soda, and pinch of salt.
- In a separate bowl, combine the eggs, milk, and vegetable oil.
- Add the egg mixture to the dry ingredients and stir just until combined.
- Then, add the lemon juice and stir just until combined.
- Fold in the cranberries.
- Divide the batter evenly into the prepared muffin tin, filling each liner about 2/3 full.
- Sprinkle the top of each muffin cup with turbinado sugar.
- Bake muffins for 30 minutes, or until muffins are golden brown and a toothpick comes clean from center.
- Allow the muffins to cool before removing them from the muffin tin.