Looking for some delicious muffins for your Christmas morning brunch? These Cranberry Lemon Pound Cake Muffins are just the thing! Soft & moist and bursting with tangy cranberries, these muffins are the perfect addition to Christmas morning! You'll thank me later, I promise! 😉
What are you planning on baking for Christmas this year? I just realized as I was typing this that it's a bit late to be asking that question!! 😬 I still haven't really finished any Christmas baking yet which means tomorrow I'm baking #allthecookies and preparing for having friends over on Saturday AND going to a Christmas concert in the evening. Oh, remember the gift wrapping I was talking about yesterday? That's right, I still haven't done it yet! 😆
Ugh, so much to do!! But, I'm also suuuuper excited for this weekend!!
Btw, have I used too many emojis in this post or is that totally cool!?!? 😅🤷🏻♀️😆💁🏻♀️
As I mentioned in my last post, this is the last recipe I will be posting in 2017!! I have next week off work so I thought I would take a break from blogging as well to spend time with my family just chilling that week before the New Year. LIKE IT'S GOING TO BE 2018 PEOPLE!!
Didn't mean to shout, I just wanted to make sure you knew that! 😧
Be sure to try out my other Christmas recipes;
- Eggnog Shortbread Cookies
- Butter Tarts
- Cranberry Pistachio Icebox Cookies
- Gingerbread Scones
- Mint Chocolate Crinkle Cookies
- Chocolate Peanut Butter Thumbprint Cookies
- And last, but not least, these fantastic Cranberry Lemon Pound Cake Muffins!!
Merry Christmas, my dear friends!!
Cranberry Lemon Pound Cake Muffins
Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 (4-serving) package instant lemon pudding
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 3 eggs
- 1 cup white sugar
- 2 tablespoons melted butter
- 1 teaspoon pure vanilla extract
- 2 teaspoons lemon extract
- ⅓ cup lemon juice
- ½ cup oil
- ¾ cup sour cream
- 1 cup fresh cranberries
For the Icing;
- 2 tablespoons melted butter
- 1 cup icing sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350℉. Spray a 12-count muffin tin with non-stick spray.
- In a medium-size bowl, whisk together the flour, pudding mix, baking powder, and baking soda.
- In another large-size bowl, whisk together the eggs, sugar, melted butter, vanilla, lemon extract, lemon juice, oil, and sour cream. Add the flour mixture and stir until combined being careful not to overmix. Lastly, fold in the fresh cranberries until evenly distributed.
- Spoon the batter into each muffin cup filling each one almost to the top. Bake in preheated oven for 25-30 minutes or until toothpick inserted into the center comes out clean.
- While the muffins are cooling you can make the icing: Whisk together the melted butter, icing sugar, and milk until combined. Drizzle over the cooled muffins. Enjoy!
Recipe adapted from lilluna.com.
Love and cookies,
Naomi
Hmmm! These look super good!!
Thank you, Maddie! ❤️