Lemon Cranberry Muffins
These sweet muffins are easy to make and delicious to have. The tanginess from the cranberries adds another level of flavor that makes these muffins a hit.
Makes
Serving size
Ingredients
¾ cup sugar
1 ¼ cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
⅓ cup dried cranberries
¼ cup plus 2 tablespoons unsalted butter, softened
2 medium eggs
¾ teaspoon vanilla extract
½ cup sour cream
2 tablespoons lemon juice
2 teaspoons lemon zest
Special Equipment
Muffin tin and liners
Sifter
Instructions
- Preheat the oven to 350°F.
- Place liners in each muffin tin.
- Sift the sugar, flour, baking powder, and baking soda together.
- Stir in the cranberries. Set aside.
- Mix the butter, eggs, vanilla, sour cream, lemon juice and zest together until well blended.
- Stir the dry ingredients into the wet, just until it comes together.
- Place about 2 ounces of batter into each muffin liner.
- Bake 20 to 25 minutes or until edges turn golden and a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes, then move to cooling racks.
Cooking Tip
Serve muffins with fresh fruit.
Recipe contributed by Satellite Healthcare
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