Tim Hortons Copycat Lemon-Cranberry Muffins Recipe
These tender, bakery-style muffins burst with bright lemon flavor and tart cranberries, crowned with a delicate sugar crumb topping that brings Tim Hortons' beloved treat right to your kitchen.
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>
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>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
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>
Chef’s Notes
A few helpful details for making this recipe.
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.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
