Lemon Cranberry Muffins
When it comes to office meetings I always go for the muffin. It’s portable, not to messy and if made right, becomes the ultimate crave worthy snack. A perfect muffin is strong and stable but soft and tender. Asking so much of a muffins is a lot when it comes to breakfast food!
I like muffins that have the right balance of flavor. Lemon is something I crave, and it’s the perfect compliment to tart cranberries, which become an irresistible combination in a muffin.
Want to please a crowd in the morning? Whether you’re at work, school, a PTA meeting or just at home, these Lemon Cranberry Muffins are the ideal morning snack when you’re on the go!
Lemon Cranberry Muffins
Ingredients:
2 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cup buttermilk
2 eggs
juice of one lemon
zest of half a lemon
1 cup dried cranberries
4 Tablespoons sugar
1 Tablespoon lemon zest
Instructions:
Preheat the oven to 375 degrees. Prep a baking pan with liners. (makes 24 regular sized muffins or 48 mini muffins)
In a bowl whisk together the flour, sugar, baking powder, baking soda and salt.
Make a well in the center and add the melted butter, buttermilk, eggs, lemon juice and lemon zest. Stir together until just combined then fold in the cranberries.
Fill the prepped liners with the batter. In a small bowl stir together the 4 Tablespoons sugar and lemon zest. Sprinkle on top of the muffin batter.
To bake, for mini muffins bake for 9 minutes, for regular sized muffins bake for 14 minutes. Let cool on a wire rack.
