Cranberry Lemon Muffins
Cranberry lemon muffins are the perfect blend of sweet and tart in one bite. Combined with a sweet and salty lemon drizzle, they are great for breakfast, a snack, or dessert!
Rarely do I ever come up with a good recipe on the first try but these cranberry lemon muffins were a winner. With six taste testers in our home, I get some good feedback on recipes.
This post contains affiliate links. Here is the full disclosure.
Usually it’s not verbal feedback, the real feedback is in the actions. I made these to have some snacks for the freezer and they were consumed before any got in the freezer! That is a good way of saying these muffins are binge worthy.
Ingredients for Cranberry Lemon Muffins
All Purpose Flour: We use unbleached all purpose flour. For a gluten free alternative, use gluten free all purpose flour blend.
Lard: We use lard that is homemade and it is delicious! Unfortunately, lard from a grocery store may not be as tasty. In that case, you can substitute butter or a mild flavored oil, like avocado oil.
Lemon: Use fresh squeeze lemons or canned.
Sour Cream: If you want to make this recipe dairy-free, use applesauce or a dairy free cream like coconut cream.
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Preserved Lemon Juice: This is the leftover liquid from the bottom of a jar of preserved lemons. I have a recipe for preserved lemons. They are ferment for 3 weeks so if you don’t have any for this recipe there are options for substitutions. You can use fresh squeezed lemon juice or canned and add a pinch of salt.
Cranberries: Fresh or frozen whole cranberries work well. The recipe was tested using frozen cranberries. Blueberries are a good substitue for cranberries.
FAQ
What are preserved lemons?
Preserved lemons are lemons that have salt added then are fermented for several weeks. After fermentation, the result is a pickled lemon that has a salty flavor and a soft, edible rind.
How do I freeze muffins?
Let the muffins cool to room temperature. Then place in an airtight container and store in the freezer for up to 4 months.
Cranberry Lemon Muffins
Ingredients
- 3 ½ cups all purpose flour 465g
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup lard or butter softened
- 3/4 cup dark brown sugar 150 grams
- 3/4 cup granulated sugar 150 grams
- 4 large eggs at room temperature
- 1 cup sour cream at room temperature
- 1/2 cup lemon juice
- 1 tablespoon vanilla extract
- 3 cups frozen cranberries do not thaw
Preserved Lemon Glaze (Optional)
- 1 tablespoon cream cheese softened
- ½ cup powdered sugar
- 2 teaspoons preserved lemon juice
Instructions
- Preheat oven to 375ºF. Line two 12-count muffin pans with cupcake liners. Set aside.
- In a large bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, using a handheld mixer or stand mixer fitted with a paddle attachment: mix together lard, dark brown sugar, and granulated sugar until creamed (medium speed for 3 minutes). With the mixer on low speed, add eggs one at a time. Then add sour cream, lemon juice, water, and vanilla extract.
- Pour the dry ingredients into the wet ingredients and mix on low or stir by hand until just combined. Using a rubber spatula, fold in cranberries. Divide the mix evenly between muffin cups filling each cup almost completely full.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 18 to 22 minutes.
- Meanwhile, make the glaze (optional but yummy) by whisking together cream cheese and sugar. Add 2 teaspoons of preserved lemon juice, mix. Drizzle over muffins.
- Store in an airtight container at room temperature for up to 3 days.
