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I’m a sucker for a good muffin recipe. They always go over well with the kids and they pair with everything from soup to grilled chicken and salad. Here’s a new-to-us recipe that was happily received!

1 cup fresh cranberries, quartered
1 Tablespoon lemon zest (optional)
1/2 cup granulated sugar, plus 1 Tablespoon
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
4 Tablespoons butter, melted and cooled
1/4 cup canola oil
1 cup milk
1 1/2 teaspoons vanilla

1 cup powdered sugar
2 Tablespoons lemon juice

Preheat oven to 425F. Line a muffin tin with paper liners and lightly spray with cooking spray. In a small bowl, toss the cranberries and lemon zest with the 1 Tablespoon of sugar. Set aside. In a large bowl, whisk together the flour, baking powder, and salt. In another, mix together remaining 1/2 cup sugar, eggs, butter, and oil until well-combined. Add in the milk and vanilla until combined. Fold in the flour mixture until just combined. Fold in the cranberries. Scoop the muffin batter into the muffin cups. Bake for 5 minutes, then lower the temperature to 350F and continue baking for 14 to 17 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 5 to 10 minutes before removing. For the glaze, in a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled muffins and serve immediately.
Delicious with fresh cranberry sauce, too!


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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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