Transition to Spring: Cranberry Lemon Muffins

My effort on this part of my blog has been, let’s say…lackluster?

Living at college for months at a time means too much work and no access to a kitchen. It’s really unfortunate, and I would do anything for my own stove top even. (and for better laundry access, but hey you can dream). When I do find some free time in my schedule, trust me this is rarer and rarer, I think up some ideas for this blog. This summer I hope to be posting semi regularly here.

But for now enjoy a quick recipe that caters to our shifting season. Warm and fluffy muffins which feature the fruit of the fall and winter months (cranberries!) and that which I associate with the spring and summer months (lemons!). These are only slightly adapted from Smitten Kitchen’s recipe which she adapted from Cook’s Illustrated. Recipes are a bit like history in that way.

Cranberry Lemon Muffins

(Makes not quite a baker’s dozen aka 11 muffins)

  • 5 tablespoons unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 6 oz. container of plain greek yogurt
  • Splash of half and half
  • 1 lemon zested
  • 1/2 lemon juice
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup cranberries (I used fresh which were then frozen, no need to defrost)
  1. Preheat the over to 375 degrees Fahrenheit. Line a muffin tin with 11 paper liners and spray with some nonstick spray
  2. Beat the butter and sugar with an electric mixer until light and fluffy.
  3. Add egg and beat well, then yogurt, lemon juice and zest.
  4. Combine flour, baking powder, baking soda and salt into a bowl. Add the dry ingredients to the rest of the batter and mix until combined.
  5. Fold in the cranberries.
  6. Using an ice cream scoop fill the liners up until 3/4 full.
  7. Bake for 25 to 30 minutes, until the tops are golden and a tester inserted into the center of muffins comes out clean. Let cool for a bit but eat warm!
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