Cranberry Lemon Poppy Seed Muffins

Lemony muffins filled with poppy seeds and tart cranberries. These cranberry lemon poppy seed muffins are the perfect morning pick me ups.

Cranberry Lemon Poppy Seed Muffins | Cooking with a Wallflower

Happy Monday!

How was your weekend? I hope it was much better than mine.

I spent most of the weekend trying to recover from my cold. Except I seem to have gotten worse on Saturday. I went from a sore throat and the occasional cough to sniffles and lots and lots of sneezing. I am sooo over being sick!

But it didn’t stop me from wandering around the Campbell Farmer’s Market Sunday morning. It’s been a long time since I’ve been to this particular farmer’s market; I just couldn’t say no. So I bundled up and ventured to the farmer’s market with my cousin. Luckily, no rain this weekend!

Cranberry Lemon Poppy Seed Muffins | Cooking with a Wallflower

We need to talk about these cranberry lemon poppy seed muffins!

One of my all time favorite muffins is lemon poppy seed. The slight lemony citrus flavor is so delicious and refreshing. But to take these muffins to the next level, I wanted to add fresh cranberries. Well, they were fresh before I froze them to make them last longer anyway. If you’ve had cranberries before, you know that they’re super tart. But adding cranberries give these muffins an extra depth in flavor.

Cranberry Lemon Poppy Seed Muffins | Cooking with a Wallflower

So moist with a combination of sweet and tart, these cranberry lemon poppy seed muffins are the perfect way to start the day.

I tried to make my own cupcake liners using parchment paper, but it didn’t turn out as pretty as I had hope. Lol. At least, they’re super easy to remove.

Cranberry Lemon Poppy Seed Muffins | Cooking with a Wallflower

Preheat the oven to 425F. Line the muffin tins with cupcake liners or spray with nonstick cooking spray. Set aside for now.

In a large bowl, mix flour, poppy seeds, baking soda, and baking powder together.

Cranberry Lemon Poppy Seed Muffins | Cooking with a Wallflower

In a large bowl, beat the butter until smooth. Add granulated sugar and brown sugar, and beat until creamed. Add beaten eggs, Greek yogurt, and vanilla extract, and beat until combined and creamy.

Cranberry Lemon Poppy Seed Muffins | Cooking with a Wallflower

Pour the dry ingredients into the wet ingredients, and mix until just combined. Add milk and lemon juice, then mix until combined. Lastly, fold in the fresh cranberries.

Cranberry Lemon Poppy Seed Muffins | Cooking with a Wallflower

Divide the batter into the cupcake liners as evenly as possible.

Cranberry Lemon Poppy Seed Muffins | Cooking with a Wallflower

Bake the muffins in the oven at 425F for about 5 minutes. Keep the muffins in the oven, and reduce the temperature to 350F. Bake for an additional 15-17 minutes, or until toothpick comes out clean when inserted. The muffins will be in the oven for about 20-22 minutes. Set the muffins aside to cool for about 10 minutes.

Cranberry Lemon Poppy Seed Muffins | Cooking with a Wallflower

Serve the muffins warm or cold.

Enjoy!

Cranberry Lemon Poppy Seed Muffins | Cooking with a Wallflower

Cranberry Lemon Poppy Seed Muffins | Cooking with a Wallflower

 

Cranberry Lemon Poppy Seed Muffins
 
Prep time
Cook time
Total time
 
Lemony muffins filled with poppy seeds and tart cranberries. These cranberry lemon poppy seed muffins are the perfect morning pick me ups.
Author:
Recipe type: Breakfast
Serves: 12 muffins
Ingredients
  • 1¾ cup all purpose flour
  • 11/2 tablespoons poppy seeds
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup butter, at room temperature
  • ½ cup brown sugar
  • ¼ cup + 1 tablespoon granulated sugar
  • 2 large eggs, beaten
  • ½ cup Greek yogurt
  • 2 teaspoons vanilla extract
  • ¼ cup milk
  • 2 tablespoons lemonjuice
  • 1⅓ cup fresh or frozen cranberries
Directions:
  1. Preheat the oven to 425F. Line the muffin tins with cupcake liners or spray with nonstick cooking spray. Set aside for now.
  2. In a large bowl, mix flour, poppy seeds, baking soda, and baking powder together.
  3. In a large bowl, beat the butter until smooth. Add granulated sugar and brown sugar, and beat until creamed. Add beaten eggs, Greek yogurt, and vanilla extract, and beat until combined and creamy.
  4. Pour the dry ingredients into the wet ingredients, and mix until just combined. Add milk and lemon juice, then mix until combined. Lastly, fold in the fresh cranberries.
  5. Divide the batter into the cupcake liners as evenly as possible.
  6. Bake the muffins in the oven at 425F for about 5 minutes. Keep the muffins in the oven, and reduce the temperature to 350F. Bake for an additional 15-17 minutes, or until toothpick comes out clean when inserted. The muffins will be in the oven for about 20-22 minutes. Set the muffins aside to cool for about 10 minutes.
  7. Serve the muffins warm or cold.

 

32 comments

  1. CakePants says:

    I love poppy seeds and cranberries, but I’ve never thought to try them together – these look so bright and cheery! I hope you’re feeling better by now. I’m on my second cold in a month, and it’s no fun!

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