Cranberry Lemon Muffins

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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!

Prep Time10

Cook Time25

Course: Breakfast, Snack

Cuisine: American

Keyword: cranberry, lemon, muffins

Servings: muffins

Calories: 222kcal

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.

Notes

Lemon juice can be substituted for preserved lemon juice.

Nutrition