Cranberry Lemon Muffins

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Cranberry Lemon Muffins
Great on the go breakfast.

  • Preparation time
    5-10 Minutes
  • cooks in
    18-20 Minutes
  • portions
    12 Muffins


We love this simple muffin recipe for busy mornings. It’s easy to grab and go. Both kids and adults alike are fans of our cranberry lemon muffins.
Like blueberries too? Grab a bag of our Frozen Cranberries Plus Blueberries to make these muffins even berrier!


  • 1/4 Cup Melted Butter
  • 1/2 Cup Sugar
  • 2 Eggs
  • 1 Cup Milk
  • 2 Cups Flour
  • 1/2 tsp. Baking Soda
  • 1 Tsp. Baking Powder
  • 1/2 Tsp. Salt
  • Juice of 1 Lemon
  • 1 1/2 Cups Frozen Cranberries (Do Not Thaw)


In a large bowl whisk butter, sugar, eggs, and milk together. In a separate bowl combine dry ingredients – flour, baking powder, baking soda, and salt. Slowly add dry ingredients to wet ingredients. Do not over mix. Add lemon juice and frozen cranberries and gently fold until combined with batter. Fill greased muffin tins and bake at 350 degrees for 18-20 minutes or until muffin tops are golden brown. Allow to cool and enjoy.


12 Muffins



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