LISA'S CRANBERRY LEMON MUFFINS
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
Provided by Lisa Walker
Categories Muffins
Number Of Ingredients 14
Steps:
- 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.
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Debeli Alemina
[email protected]I made these muffins for my family and they loved them! They're a great way to start the day.
Ahiad muchar
[email protected]The muffins were easy to make and turned out great! I'll definitely be making them again.
Kyrah Killion
[email protected]These muffins were a bit too dense for my taste. I think I'll try a different recipe next time.
Apsar Khan
[email protected]I'm not a big fan of cranberries, but I really enjoyed these muffins. The lemon flavor really balances out the tartness of the cranberries.
Maria Seleke
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They're light and fluffy, with a delicious cranberry-lemon flavor.
Eva Trevino
[email protected]These muffins are a perfect fall treat! The cranberries and lemon give them a wonderful flavor.
Livingstine Mensa
[email protected]I've made these muffins several times now and they're always a hit. They're a great way to use up leftover cranberries.
as tusherer
[email protected]The muffins were a bit dry, but the flavor was good.
Jennifer Foster
[email protected]I made these muffins for a bake sale and they were a huge success! Everyone loved them.
Zareen Fatima
[email protected]I substituted fresh cranberries for the dried cranberries and they turned out great! The muffins were tart and flavorful.
Nooby Pro
[email protected]The muffins were a bit too sweet for my taste, but they were still enjoyable.
Salman Khann
[email protected]The muffins turned out beautifully! They rose perfectly and had a lovely golden brown color.
Kaylee Kivlin
[email protected]I was pleasantly surprised by how easy these muffins were to make. I'm not a very experienced baker, but I was able to follow the recipe without any problems.
Agha Shahzad
[email protected]These muffins were a hit with my family! They're moist, flavorful, and have the perfect amount of sweetness. I'll definitely be making them again.