Best Tim Hortons Style Lemon Cranberry Muffins Recipes
LEMON CRANBERRY MUFFINS
These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!
Provided by bobpiazza
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 237.7 mg, Sugar 22.3 g
GLAZED LEMON CRANBERRY MUFFINS
These glazed Lemon Cranberry Muffins are amazing! Easy to make and so tasty, they're perfect with your morning coffee!
Provided by Bake.Eat.Repeat.
Categories Muffins & Scones
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F.
- Lightly spray a 12 cup muffin tin with non-stick spray, or line it with paper liners and set aside.
- In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside.
- In a large bowl, whisk together the flours, baking powder and salt.
- In another bowl, whisk together the remaining 1/2 cup sugar, eggs, melted butter and oil until well combined. Add the milk and vanilla and whisk until combined.
- Add this mixture to the flour mixture and stir until just combined.
- Fold in the cranberries.
- Scoop the muffin batter into the prepared muffin tin, dividing it between the 12 muffin cups.
- Bake for 5 minutes, then lower the oven temperature to 350°F and continue baking for 14-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Allow the muffins to cool for 5-10 minutes in the muffin tin, and then remove them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze.
- Drizzle the glaze over top of the cooled muffins.
Nutrition Facts : Calories 270 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 302 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
LEMON-CRANBERRY MUFFINS
I made these for my Dad for Father's Day this year. The recipe comes from Allrecipes.com. They're good, but I think mine need a little something extra. The recipe calls for lemon-extract, but I didn't have any, so instead I used the zest of one lemon, plus the juice from half. Still a little lacking in lemon flavour, so I think I'll make a lemon glaze to brush on top before I give them to him! I also omitted the almonds, as I was trying to make them as close to the muffins he buys on the road as I could! Not overly sweet.
Provided by KT_Z4571
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil, and extract. Stir into dry ingredients just until moistened. Fold in cranberries.
- FIll paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 268.3, Fat 12.4, SaturatedFat 2, Cholesterol 38.1, Sodium 209.9, Carbohydrate 35.4, Fiber 1.3, Sugar 17.2, Protein 4.5
LEMON CRANBERRY MUFFINS
These mouthwatering muffins can be baked in less than half and hour. So I often rely on this recipe when time is tight.-Noelle Miles Griggs, Columbia, Illinois
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries., Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 268 calories, Fat 12g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 219mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
TIM HORTON'S COPYCAT BRAN MUFFINS RECIPE - (3.7/5)
Provided by Nanadi-2
Number Of Ingredients 12
Steps:
- Mix wet ingredients, add dry. Add fruit. Bake at 400 degrees for 18 to 20 minutes.
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