Cranberry Lemon Muffins

Cranberry lemon muffins are the perfect blend of sweet and tart in one bite. Combined with a sweet and salty lemon drizzle, they are great for breakfast, a snack, or dessert!

Rarely do I ever come up with a good recipe on the first try but these cranberry lemon muffins were a winner. With 6 taste testers in our home, I get some good feedback on recipes.

Usually it’s not verbal feedback, the real feedback is in the actions. When I made these to have some snacks for the freezer they were consumed before any got in the freezer. That is a good way of saying these muffins are binge worthy.

Options for Substitutions

Flour: We use unbleached all purpose flour. A gluten free all purpose flour blend can be substituted instead.

Lard: We use lard the is homemade from pork we raised. It is delicious! Lard from a grocery store may not be as tasty. In that case, you can substitute butter or a mild flavored oil, like avocado oil.

Lemon: Fresh squeeze lemons or canned may be used

Sour Cream: If you want to make this recipe dairy-free, applesauce or a dairy free cream like coconut cream can be used.

Preserved Lemon Juice: This is the leftover liquid from the bottom of a jar of preserved lemons. I have a recipe for preserved lemons HERE. They are fermented for 3 weeks so if you don’t have any for this recipe there are options for substitutions. You can use fresh squeezed lemon juice or canned and add a pinch of salt. 

Cranberries: Fresh or frozen whole cranberries work well. The recipe was tested using frozen cranberries. Blueberries can be substituted for cranberries.

FAQ

What are preserved lemons?

Preserved lemons are lemons that have salt added then are fermented for several weeks. The result is a pickled lemon that has a salty flavor and a soft, edible rind. My recipe for preserved lemons can be found here.

How do I freeze muffins?

Let the muffins cool to room temperature. Then place in an airtight container and store in the freezer for up to 4 months.

Cranberry Lemon Muffins

Serves: 24 muffins Cooking Time: 18-22 minutes 18-22 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 3 ½ cups all purpose flour (465g)
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup lard, softened
• 3/4 cup dark brown sugar (150 grams)
• 3/4 cup granulated sugar (150 grams)
• 4 large eggs, at room temperature
• 1 cup sour cream, at room temperature 
• ¼ cup lemon juice
• ¼ cup water 
• 1 tablespoon vanilla extract
• 3 cups fresh or frozen cranberries (do not thaw)

Preserved Lemon Glaze (Optional)

• 1 tablespoon cream cheese, softened
• ½ cup powdered sugar
• 2 teaspoons preserved lemon juice

Instructions

1. Preheat oven to 375ºF. Line two 12-count muffin pans with cupcake liners. Set aside.

2. In a large bowl, mix together flour, baking soda, baking powder, and salt. Set aside.

3. In a large bowl, using a handheld mixer or stand mixer fitted with a paddle attachment: mix together lard, dark brown sugar, and granulated sugar until creamed (medium speed for 3 minutes). With the mixer on low speed, add eggs one at a time. Then add sour cream, lemon juice, water, and vanilla extract.

4. Pour the dry ingredients into the wet ingredients and mix on low or stir by hand until just combined. Using a rubber spatula, fold in cranberries. Divide the mix evenly between muffin cups filling each cup almost completely full.

5. Bake until golden brown and a toothpick inserted in the center comes out clean, about 18 to 22 minutes. 
6. Meanwhile, make the glaze (optional but yummy) by whisking together cream cheese and sugar. Add 2 teaspoons of preserved lemon juice, mix. Drizzle over muffins.
7. Store in an airtight container at room temperature for up to 3 days.

Notes

You can substitute butter or oil for lard. Lemon juice can be substituted for preserved lemon juice.

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