Cranberry and Lemon Muffins
Cranberry and Lemon Muffins
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Cranberry and Lemon Muffins

25 MIN
20 MIN




  1. With the rack in the middle position, preheat the oven to 200 °C (400°F).
  2. Butter or lightly oil 8 muffin cups.
  3. In a large bowl, sift together the flour and baking powder. Add the rolled oats, brown sugar, nutmeg, dried cranberries, poppy seeds and lemon zest. Blend well.
  4. In another bowl, combine the milk and lemon juice. Let stand for 2 minutes. Meanwhile, prepare the crumble. In a small bowl, blend the oats, brown sugar, pecans, cinnamon and butter until the texture is grainy.
  5. Set aside. Add the melted butter and egg to the acidulated milk.
  6. Make a well in the centre of the dry ingredients. Pour the liquid ingredients. Blend quickly, without overbeating.
  7. Fill 8 large muffin cups. Sprinkle the muffins with the crumble. Press lightly with your fingers.
  8. Bake for 20 minutes or until a toothpick inserted in the centre of the muffin comes out clean. Let stand 5 minutes. Unmould on a rack.



If all the muffin cups in the pan are not used, pour a little water in the empty ones. The water will protect the molds and keep the batter moist while baking.


  1. I made an account just to rate this recipe. WOW these are deadly. I used fresh cranberries instead of dry and reduced milk to 1 Cup. I also made 12 muffins and doubled the crumble. SO GOOD!!!

  2. Made a double recipe my first time. They turned out beautiful. Moist and the flavour was really awesome. Going to try some with poppy seeds in place of cranberries next.

  3. I was disappointed in these muffins as they turned out too dense. Most muffin recipes only have a handful of ingredients; this recipe had too many. I normally like poppy seeds and nutmeg, but in this case the flavours did not work for me. Will not make again.

  4. These are the absolute BEST muffins I have ever made!! Definitely going to make these again! I cut down on the sugar a little and will cut back again next time. Highly recommend this recipe!!

  5. Gorgeous recipe. However, I converted this to be vegan muffins by using coconut oil instead of butter / chia seed mixture (w/almond beverage) for the egg / unsweetened almond beverage for the milk. They are seriously delicious. I love the topping and the addition of oat flakes throughout / and on top the recipe. Adds a wonderful texture. The sweet topping compliments the tang of the cranberries & lemon. I love this. Second time making it in two weeks. Thank you, Ricardo.

  6. Exquiste!

  7. These muffins are amazing. Very lemony. The recipe made 48 mini muffins. I reduced the cooking time to 12 min. for the mini muffins.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.