Best 9 Meyer Lemon And Fresh Cranberry Muffins Recipes

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Cranberry muffins are a classic, but what if you could add an extra burst of flavor? Try these Meyer Lemon and Fresh Cranberry Muffins - they're moist, flavorful, and sure to be a hit at your next brunch or holiday gathering. The combination of tart cranberries and sweet Meyer lemons creates a perfect balance, while the streusel topping adds an extra layer of crunch and flavor. If you're looking for a more unique and flavorful take on the classic cranberry muffin, this recipe is sure to please. It's also a great way to use up any leftover cranberries from the holidays.

In addition to the Meyer Lemon and Fresh Cranberry Muffins, the article also includes recipes for:

**Easy Cranberry Muffins:** The classic cranberry muffin recipe, made with fresh or frozen cranberries.

**Orange Cranberry Muffins:** A twist on the classic cranberry muffin, with the addition of fresh oranges.

**Sourdough Cranberry Muffins:** A hearty and flavorful muffin, made with sourdough starter.

**Gluten-Free Cranberry Muffins:** A delicious and gluten-free option, made with almond flour and coconut flour.

Whether you're looking for a classic cranberry muffin or something a little more unique, you're sure to find a recipe in this article that you'll love.

Let's cook with our recipes!

GLAZED LEMON CRANBERRY MUFFINS



Glazed Lemon Cranberry Muffins image

These glazed Lemon Cranberry Muffins are amazing! Easy to make and so tasty, they're perfect with your morning coffee!

Provided by Bake.Eat.Repeat.

Categories     Muffins & Scones

Time 40m

Number Of Ingredients 13

1 cup Fresh Cranberries, Quartered
1 tablespoon Lemon Zest, From 1 lemon
1/2 cup Granulated Sugar, Plus 1 tablespoon
2 1/2 cups All-Purpose Flour
2 1/2 teaspoons Baking Powder
1 teaspoon Salt
2 Eggs
4 tablespoons Unsalted Butter, Melted and cooled
1/4 cup Canola Oil
1 cup Milk
1 1/2 teaspoons Pure Vanilla Extract
1 cup Powdered Sugar
2 tablespoons Lemon Juice, From 1 lemon

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.

Nutrition Facts : Calories 270 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 302 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

MEYER LEMON AND FRESH CRANBERRY MUFFINS



Meyer Lemon and Fresh Cranberry Muffins image

In a large plastic bag in the reduced produce section of my grocery store I scored 10 lemons for a dollar. There were three Meyer lemons in the mix and I knew that I wanted to do something with them. This recipe only uses 1 lemon, Meyers are best but you could use a regular lemon too. This recipe is from the everyone likes sandwiches blog.

Provided by mary winecoff

Categories     Breakfast

Time 30m

Yield 12 muffins

Number Of Ingredients 10

1/2 cup canola oil
1/2 cup sugar
1 egg
1 lemon, juice of, meyer
3/4 cup milk
1 3/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 lemon, zest of
1 cup cranberries, fresh

Steps:

  • Preheat over to 400 degrees. Oil a muffin tin or used paper liners. Mix together the first five ingredients in a large bowl.
  • In a smaller bowl, combine the remaining ingredients until the cranberries are coated in the flour mixture.
  • Add the dry ingredients into the wet and combine until just blended. Drop by spoonful into muffin tim until each tin is 3/4 full of batter. Bake for 20-25 minutes.

LEMON CRANBERRY MUFFINS



Lemon Cranberry Muffins image

These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!

Provided by bobpiazza

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
1 ¼ cups white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup lemon juice
¾ cup milk
2 eggs
½ cup vegetable oil
1 cup cranberries, halved
⅓ cup toasted slivered almonds

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
  • Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 237.7 mg, Sugar 22.3 g

LEMON CRANBERRY MUFFINS



Lemon Cranberry Muffins image

These mouthwatering muffins can be baked in less than half and hour. So I often rely on this recipe when time is tight.-Noelle Miles Griggs, Columbia, Illinois

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon lemon extract
1 cup fresh or frozen cranberries, halved
1/3 cup slivered almonds, toasted

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.

Nutrition Facts : Calories 268 calories, Fat 12g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 219mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.

CRANBERRY & LEMON MUFFINS



Cranberry & Lemon Muffins image

My lemon tree goes bonkers during Spring & Summer so I'm always on the look out for ways to use lemons, juice, rind etc, I haven't tested this yet but thought it sounded great!

Provided by Mandy

Categories     Dessert

Time 32m

Yield 12 muffins

Number Of Ingredients 9

2 cups flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 cup dried cranberries
1 tablespoon lemon rind, grated
3 eggs
125 g butter, melted
2/3 cup milk
3/4 cup brown sugar

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.

Nutrition Facts : Calories 248.6, Fat 10.4, SaturatedFat 6.1, Cholesterol 77, Sodium 180.7, Carbohydrate 34.5, Fiber 1.4, Sugar 13.6, Protein 5

MEYER LEMON CRANBERRY SCONES



Meyer Lemon Cranberry Scones image

Categories     Bread     Milk/Cream     Food Processor     Breakfast     Brunch     Dessert     Bake     Cranberry     Lemon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16

Number Of Ingredients 11

2 tablespoons freshly grated lemon zest (from about 3 lemons; preferably Meyer)
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries or dried cherries
1 large egg
1 large egg yolk
1 cup heavy cream
Accompaniment: crème fraîche or whipped cream

Steps:

  • Preheat oven to 400°F. and line a large baking sheet with parchment paper.
  • With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
  • In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
  • In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
  • In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
  • On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
  • Serve scones warm with crème fraîche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.

LEMON MUFFINS



Lemon Muffins image

Wake up your taste buds with these tangy-sweet lemon muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h55m

Yield Makes 12

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional)
2 large eggs, room temperature
1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup whole milk, room temperature
1 stick unsalted butter, melted and cooled

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.
  • Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

FRESH LEMON MUFFINS



Fresh Lemon Muffins image

Make and share this Fresh Lemon Muffins recipe from Food.com.

Provided by hudelei

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup sugar
2 large eggs
1 tablespoon grated fresh lemon rind
3 tablespoons fresh lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons sugar
1/4 teaspoon cinnamon

Steps:

  • Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
  • Add eggs; stir in lemon rind and juice.
  • Combine flour, baking powder, and salt; add to butter mixture.
  • Spoon batter into greased muffin pans (or an ungreased non-stick pan you trust), filling 2/3 full.
  • Combine 2 Tbsp sugar and cinnamon; sprinkle evenly over batter.
  • Bake at 375F for 15 minutes.
  • Remove from pans immediately to cool.

MEYER LEMON MUFFINS



Meyer Lemon Muffins image

I am a lemon fanatic! These exquisite lemony muffins make for a wonderful picnic or sack lunch treat. Meyer lemons are a cross between a true lemon and a mandarin or sweet orange. Recipe is from the L. A. Times.

Provided by BecR2400

Categories     Quick Breads

Time 50m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 10

2 cups flour
1 cup sugar, and
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
3 meyer lemons, divided
2 eggs
1 cup milk
1/2 cup butter, melted
1/2 teaspoon ceylon cinnamon (regular cinnamon is fine)

Steps:

  • Heat the oven to 400°F Combine the flour, 1 cup sugar, the baking soda and salt in a large mixing bowl. Set aside.
  • Cut two lemons into 1-inch pieces (include the thin peel, but not the white pith!). Put them in a blender and pulse until the lemon is finely chopped. In a small bowl, lightly beat the eggs. Add the milk, butter and chopped lemon. Stir.
  • Make a well in the center of the dry ingredients and pour in the lemon mixture. Stir just until all ingredients are moistened.
  • Spoon the batter into well-buttered cups of muffin pans, filling each half full.
  • Combine the remaining 2 T. sugar and the cinnamon. Sprinkle about 1/4 t. over each muffin. Cut the remaining lemon into 9 paper-thin slices; cut each slice in half. Top each muffin with half a slice of lemon.
  • Bake about 20 minutes, until golden brown. Run a small spatula or knife around each of the muffins to loosen, remove from the pan and cool on a wire rack. Serve warm. Makes 18 muffins.

Nutrition Facts : Calories 165, Fat 6.3, SaturatedFat 3.8, Cholesterol 36.1, Sodium 259.4, Carbohydrate 25.1, Fiber 0.8, Sugar 12.9, Protein 2.8

Tips:

  • Make sure your Meyer lemons are ripe and juicy. This will give your muffins the best flavor.
  • If you don't have fresh cranberries, you can use frozen or dried cranberries instead. Just be sure to thaw frozen cranberries before using them.
  • Don't overmix the batter. Overmixing can make the muffins tough.
  • Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
  • Bake the muffins until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Meyer lemon and fresh cranberry muffins are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a quick and easy breakfast or a special dessert, these muffins are sure to please.

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