The holiday season brings an abundance of Meyer lemons from my backyard tree and fresh leftover cranberries from Thanksgiving’s relish that adorns the table every year. Cranberries and lemons are a natural flavor pairing and each year, I find a way to combine them.
This year, the simplicity of muffins bring a burst of lemons and cranberries in every bite to leisurely enjoy at breakfast or anytime of the day.
Cranberry Lemon Muffins
Makes 12 muffins
Adapted from Everyday dishes
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 eggs, lightly beaten
1 cup milk
1 teaspoon vanilla extract
1 cup unsalted butter, melted
2 tablespoons fresh lemon juice
Zest of one lemon
2 cups fresh cranberries
1. Preheat oven to 350 degrees. Line a muffin tin with liners. Set aside.
2. Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Add eggs, milk, vanilla, butter and lemon juice until combined.
3. Fold in lemon zest and cranberries until well distributed in batter. Scoop batter into muffin liners until 3/4 full.
4. Bake 20-25 minutes until toothpick inserted comes out clean. Remove muffins and allow to cool.