Tim Hortons Copycat Lemon-Cranberry Muffins Recipe

Learn how to make these homemade Tim Hortons-inspired lemon-cranberry muffins with the perfect bakery-style domed tops. This easy baking recipe features bright lemon zest, juicy cranberries, and a sweet crumb topping that creates that authentic coffee shop experience at home.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

22 mins

Serves:

12 muffins

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">10g baking powder</li> <li class="ingredients-single-item">2g salt</li> <li class="ingredients-single-item">2 large eggs, room temperature</li> <li class="ingredients-single-item">240ml whole milk</li> <li class="ingredients-single-item">90ml vegetable oil</li> <li class="ingredients-single-item">10ml vanilla extract</li> <li class="ingredients-single-item">Zest of 2 lemons</li> <li class="ingredients-single-item">30ml fresh lemon juice</li> <li class="ingredients-single-item">170g fresh or frozen cranberries (do not thaw if frozen)</li> <li class="ingredients-single-item">For the streusel topping:</li> <li class="ingredients-single-item">60g all-purpose flour</li> <li class="ingredients-single-item">60g granulated sugar</li> <li class="ingredients-single-item">45g cold unsalted butter, cubed</li> <li class="ingredients-single-item">2g lemon zest</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 muffin

🔥 Calories: 315 calories

🥑 Fat: 12 g

🧈 Saturated Fat: 3 g

🍞 Carbohydrates: 48 g

🍭 Sugar: 28 g

🍗 Protein: 4 g

🫀 Cholesterol: 40 mg

🧂 Sodium: 220 mg

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">12-cup muffin tin</li> <li class="equipment-single-item">Paper muffin liners</li> <li class="equipment-single-item">Microplane or zester</li> <li class="equipment-single-item">Ice cream scoop or large cookie scoop</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or thoroughly grease each cup. Position your oven rack in the middle position for even baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Prepare the streusel topping first so it's ready when needed. In a small bowl, combine 60g flour, 60g sugar, and 2g lemon zest. Add the cold cubed butter and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits remaining. This variable texture creates those perfect bakery-style crumbs. Place in the refrigerator while preparing the muffin batter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large bowl, whisk together 280g flour, 150g sugar, 10g baking powder, and 2g salt. The thorough mixing of dry ingredients ensures even leavening throughout your muffins and prevents bitter baking powder pockets. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a separate medium bowl, whisk the eggs until lightly beaten. Add milk, vegetable oil, vanilla extract, lemon zest, and lemon juice. Whisk until well combined. The acid in the lemon juice will react with the baking powder to create additional lift, resulting in those signature domed tops. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Make a well in the center of your dry ingredients and pour in the wet mixture. Using a rubber spatula, fold everything together with gentle strokes just until no dry flour remains visible. Overmixing develops gluten which creates tough, dense muffins, so stop as soon as the ingredients are incorporated. The batter should look slightly lumpy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Gently fold in the cranberries until evenly distributed throughout the batter. If using frozen cranberries, this quick folding helps prevent their color from bleeding too much into the batter while maintaining pockets of tartness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using an ice cream scoop or large spoon, divide the batter evenly among the muffin cups, filling each about 3/4 full. The proper filling amount ensures the muffins rise properly without overflowing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove the streusel topping from the refrigerator and generously sprinkle it over each muffin. Press very gently to adhere the topping to the batter without pushing it down too far. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake at 190°C (375°F) for 5 minutes, then without opening the oven door, reduce temperature to 180°C (350°F) and continue baking for 15-17 minutes more. This initial high-heat burst helps create that characteristic domed top that makes bakery muffins so distinctive. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> The muffins are done when a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter) and the tops are golden. The streusel should be crisp and lightly browned. If the topping is browning too quickly, loosely tent with aluminum foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow muffins to cool in the tin for 5 minutes - this rest period helps them set up and makes removal easier. Then transfer to a wire rack to cool completely. The muffins will continue cooking slightly from residual heat as they cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Store completely cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat a frozen muffin, microwave for 20-30 seconds or thaw overnight at room temperature. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Tim Hortons Copycat Lemon-Cranberry Muffins?

These muffins require all-purpose flour, sugar, baking powder, salt, eggs, milk, vegetable oil, vanilla, lemon zest and juice, and fresh or frozen cranberries. The streusel topping needs flour, sugar, cold butter and additional lemon zest.

How to cook Tim Hortons Copycat Lemon-Cranberry Muffins at home?

Learn how to cook Tim Hortons Copycat Lemon-Cranberry Muffins by first baking at 190°C for 5 minutes, then reducing to 180°C for 15-17 minutes without opening the oven door. This temperature shift creates that signature bakery-style domed top while ensuring a perfectly moist interior with golden, crumbly streusel topping.

Why do bakery-style muffins have those distinctive domed tops?

Bakery-style muffins achieve their signature domed tops through a combination of proper batter consistency, filling muffin cups 3/4 full, and starting with a higher oven temperature. The initial heat burst creates rapid rising before the structure sets, resulting in that coveted muffin crown.

Can I use dried cranberries instead of fresh in lemon cranberry muffins?

Yes, dried cranberries can substitute for fresh, but they'll yield a sweeter muffin with less tartness. Rehydrate them first by soaking in hot water for 10-15 minutes, then drain well. Reduce sugar by about 25g to compensate for the added sweetness of dried fruit.

What makes a streusel topping stay crunchy rather than sinking into muffins?

For a crunchy streusel that doesn't sink, keep butter cold and create a crumbly texture with pea-sized pieces. Refrigerate the topping while preparing the batter, apply it just before baking, and press very gently onto the surface without pushing it down. The higher initial baking temperature also helps set it quickly.

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