Lemony muffins filled with poppy seeds and tart cranberries. These cranberry lemon poppy seed muffins are the perfect morning pick me ups.
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!
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.
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.
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.
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.
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.
Divide the batter into the cupcake liners as evenly as possible.
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.
Serve the muffins warm or cold.
Enjoy!
- 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
- 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.
- 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.
- 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.
- Divide the batter into the cupcake liners as evenly as possible.
- 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.
- Serve the muffins warm or cold.
I’m very impressed. Great job, it’s amazing♥
Thank you!
These look delicious! I’d love one right now!
I hope you’ll get the chance to try it =)
They look yummy and beautiful photography! 😊
Thank you!
These muffins look delicious! And I hope your cold exits soon.
Thank you!
I hope you feel better. These look AH-MAZING!!!!!!!!
Aww, thank you!
Love your posts and pictures! This looks delicious and “happy!”
Thank you!
Presumably dried cranberries could be substituted??? They look very yummy!
Dried cranberries should work, but I haven’t tried them this way yet. I would soak the dried cranberries in warm water for a few minutes so that they would plump up and hydrate before adding them into the batter. =)
This looks amazing! *.* 😀
Thank you! Hope you’ll get the chance to try them!
Sorry about your cold! I hope you feel better soon. The best way to attack a cold is earlier on in its cycle. I usually stop mine in its track with a cough drop or two. But you have to use them when your body tells you that you are getting a cold. Once you start sneezing and coughing it’s probably too late.
Oooh I like the look and sound of them.:)
Hope you’ll get the chance to try them, Sharon!