Fall Delight: Cranberry-Lemon Muffin Recipe

Discovering the Unusual: Cranberry-Lemon Muffins

As the leaves begin to turn vibrant shades of red and orange, I find myself craving warm, comforting baked goods to enjoy with a hot cup of tea. Today, I’m excited to share with you a recipe for Cranberry-Lemon Muffins that perfectly captures the essence of autumn.

To begin, assemble the following ingredients:

• 200g all-purpose flour
• 150g granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• Zest of 1 lemon
• 100g dried cranberries
• 180ml milk
• 80ml vegetable oil
• 1 large egg

Gather your kitchen tools:

• mixing bowl
• whisk
• muffin tin
• muffin liners

Preheat your oven to 375°F (190°C) and line your muffin tin with liners. In a mixing bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Mix until well combined, then fold in the dried cranberries.

In a separate bowl, whisk together the milk, vegetable oil, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix — a few lumps are perfectly fine.

Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Once the muffins are baked to golden perfection, remove them from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These Cranberry-Lemon Muffins are a delightful combination of tart cranberries and zesty lemon, perfect for a cozy fall morning or as a sweet treat throughout the day. The total weight of the cooked dish is approximately 720g, with 12 servings at around 60g each.

One tip to elevate these muffins is to sprinkle a little extra sugar on top of the batter before baking for a subtly sweet crunch.

I hope you enjoy baking and savoring these unique muffins as much as I do. Feel free to experiment with different add-ins or flavors to make them your own!