Best 9 Cranberry Lemon Mini Muffins Recipes

LEMON-CRANBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
• Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.
• Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tablespoons sugar and remaining 1 teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.
• Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.

GLAZED LEMON CRANBERRY MUFFINS

Steps:

• Preheat the oven to 425°F.
• Lightly spray a 12 cup muffin tin with non-stick spray, or line it with paper liners and set aside.
• In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside.
• In a large bowl, whisk together the flours, baking powder and salt.
• In another bowl, whisk together the remaining 1/2 cup sugar, eggs, melted butter and oil until well combined. Add the milk and vanilla and whisk until combined.
• Add this mixture to the flour mixture and stir until just combined.
• Fold in the cranberries.
• Scoop the muffin batter into the prepared muffin tin, dividing it between the 12 muffin cups.
• Bake for 5 minutes, then lower the oven temperature to 350°F and continue baking for 14-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
• Allow the muffins to cool for 5-10 minutes in the muffin tin, and then remove them to a wire rack to cool completely.
• In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze.
• Drizzle the glaze over top of the cooled muffins.

WINNING CRANBERRY MUFFINS

Steps:

• Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl. , In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar., Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.

CRANBERRY LEMON MINI MUFFINS

Steps:

• 1. Preheat oven to 350°F. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each. 2. In a separate bowl, stir together the dry ingredients and lemon zest. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the Greek yogurt, then lemon juice with the vanilla extract. Beat just until smooth. 3. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended. 4. Spoon the batter into the prepared pan topping each muffin with a small sprinkle of the turbinado sugar. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to cool completely.

CRANBERRY & LEMON MUFFINS

Steps:

• Sift flours with baking powder, stir in cranberries & lemon rind.
• In a separate bowl, whisk together eggs, butter, milk & sugar, pour into flour mixture and stir until just combined.
• Spoon into greased muffin pans and bake at 180.C for approx 25 mins or until cooked through.

CRANBERRY LEMON MUFFINS

Steps:

• In a large bowl, combine almond flour, salt, baking soda and cranberries.
• In a smaller bowl stir together oil, eggs, agave and lemon zest.
• Stir wet ingredients into dry.
• Spoon batter in lined muffin tins.
• Bake at 350 degrees for 25-30 minutes.
• Cool and serve.

LEMON CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries., Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.

CRANBERRY LEMON MUFFINS

Steps:

• Combine 4 dry ingredients for muffins.
• Combine milk, oil, egg, honey and lemon rind.
• Mix in dry ingredients, stirring til just moistened.
• Fold in cranberries.
• Spoon into 12 greased muffin cups.
• Bake 400F 20-25 mins til golden.
• Glaze while warm.
• GLAZE:.
• Combine glaze ingredients adding enough juice to make a smooth spreading consistency. Spread on warm muffins.
• TIP: For a cruny toppig, sprinkle batter before baking with a mixture of 1/3 cup chopped almonds and 2 Tbsp sugar.