Recipe: Lemon Cranberry Oat Muffins

My eyes were not even open this morning when I realized that I was drooling for a LEMON muffin. The craving persisted all morning so I started looking at a few recipes and almost made lemon bars just because of how amazing they taste. However, I knew it would be better to make muffins that we could eat not just for a snack but maybe even for breakfast tomorrow. yumm!

I took another recipe found on and tweaked it to fit what I wanted, which worked out perfectly!


  • 1 cup quick-cooking oats
  • 1-1/4 cup all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup fat-free milk
  • 2 tablespoons butter, melted
  • zest & juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries (I happened to have and therefore used fresh, washed and sliced in half)
  • 1/2 cup quick-cooking oats
  • 2 tablespoons brown sugar
  • 1 tablespoon butter, softened
  1. Combine the first five dry ingredients.
  2. In a separate bowl, combine the eggs, milk, butter, lemon and vanilla; mix well. Add to dry ingredients just until moistened.
  3. Fold in berries.
  4. Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. Here I used my large silicone liners which worked so well and made 6 extra large muffins!
  5. Combine topping ingredients; sprinkle over batter.
  6. Bake at 400 degrees F for 20-25 minutes or until top is lightly browned and springs back when lightly touched.
  7. Cool and serve!

2 thoughts on “Recipe: Lemon Cranberry Oat Muffins

  1. Need to know how many calories in Cranberry/Lemon oat muffins as well as all other recipes. Possible?.

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