Cranberry Lemon Muffins | Recipes

Cranberry Lemon Muffins

(96) Ratings:
Prep Time:
Baking Time:
Makes:12 muffins

With tart cranberries and zesty lemon, one bite of these flavour-filled muffins will delight you.



2 1/2 cups 625 mL Robin Hood® Original All Purpose Flour
1/2 cup 125 mL granulated sugar
2 tsp 10 mL baking powder
1 tsp 5 mL baking soda
1/2 tsp 2 mL salt
1 egg
1 1/4 cups 300 mL buttermilk
1/3 cup 75 mL Crisco® Canola or Vegetable Oil
1/3 cup 75 mL liquid honey
2 tsp 10 mL grated lemon zest
1 cup 250 mL cranberries, fresh or frozen

Glaze (Optional)

2/3 cup 150 mL icing sugar
4 tsp 20 mL lemon juice


  1. Preheat oven to 375°F (190°C). Grease or line 12 cup muffin pan with paper liners.
  2. Muffin: Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. Whisk egg, buttermilk, oil, honey, and lemon zest in a separate large bowl.
  4. Add flour mixture to egg mixture. Stir just until dry ingredients are moistened. Fold in cranberries.
  5. Spoon batter into prepared muffin cups.
  6. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted in centre of muffin comes out clean.
  7. Glaze: Combine icing sugar and lemon juice in a small bowl, adding enough juice to make a smooth spreading consistency. Spread on warm muffins.

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