Cranberry Muffin Recipe
These delightful muffins are both tart and sweet….how good is that? If you can get fresh cranberries, that’s awesome. But if not, frozen cranberries are just as good. Make sure to brush each muffin generously with the lemon glaze, it’s well worth the effort. If you can’t eat them all within a couple of days, then freeze them for another day to graze on.
2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
Zest from 1 medium-sized lemon
1 cup coarsely chopped, frozen or fresh cranberries
1/2 cup melted butter
3/4 cup milk
2 tablespoons, fresh, squeezed lemon juice
1 tablespoon sugar
Preheat oven to 350° F. Line muffin tin with paper cups.
In a bowl combine the flour, sugar, baking powder, salt, lemon zest and cranberries. Mix well. Lightly beat eggs in a small bowl. Add eggs, melted butter and milk to the flour mixture and stir until all is combined. Do not overmix. Spoon equally into muffin tin and cook for 20 minutes or until done.
While muffins are baking, stir the lemon juice and sugar together until the sugar dissolves. When muffins are cooked, generously brush the tops with the glaze.
Other muffin recipes you may like to try: Bran Muffins with wheatgerm or Pumpkin Walnut Date Muffins