Imagine biting into a perfectly moist, golden-brown muffin that explodes with tangy lemon zest and bursts of juicy berries in every single bite. These aren't just ordinary muffins - they're a breakfast revolution that will transform your morning routine from mundane to magical! Whether you're a cranberry enthusiast or a blueberry lover, this versatile recipe promises to deliver bakery-quality treats right from your own kitchen in just 35 minutes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 tablespoon lemon zest
- 1 cup fresh or frozen cranberries or blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, melt the unsalted butter and let it cool slightly. Add milk, eggs, and lemon zest to the melted butter. Whisk these wet ingredients until fully incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix, as this can result in tough muffins.
- Carefully fold in the fresh or frozen cranberries or blueberries, ensuring they are evenly distributed throughout the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple lemon glaze for extra flavor.
Tips
- • Always use room temperature eggs and milk for smoother batter integration • Do NOT overmix the batter - lumpy is good! Overmixing leads to tough, dense muffins • For extra moisture, consider adding a dollop of sour cream or Greek yogurt to the wet ingredients • Frozen berries work great, but don't thaw them - add directly from the freezer to prevent color bleeding • For a bakery-style muffin top, fill cups almost to the rim and sprinkle some sugar on top before baking • Let muffins cool slightly in the pan to help them set and prevent falling apart • Store in an airtight container and consume within 3 days for maximum freshness
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
