Cranberry Lemon Muffins
Cranberry lemon muffins are a simple, delicious breakfast treat. The lemony muffins complement the tangy cranberries in a delightful bake that is light and airy, sweet and tart, moist and soft. The flavors and textures of these muffins really dance on your tongue.
Ingredients
- 1 ¾ cups all-purpose flour
- 2 large eggs
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ cup neutral oil like canola oil
- ⅔ cup sugar
- ½ cup plain Greek yogurt
- 1 cup cranberries fresh or frozen but not dried
- 1 lemon zest and juice
- ¼ tsp salt
Instructions
- Preheat your oven to 375ºF.Line and grease 12 slots in a standard-sized muffin tin.
- Zest and juice one lemon.
- Place ¼ cup oil, 2/3 cup granulated sugar, and the juice and zest of 1 lemon in a bowl and whisk until smooth.
- Add in one egg and ½ cup of yogurt and whisk until incorporated.
- Add 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, a 1/4 teaspoon salt and mix until just combined.
- Fold in 1 cup of cranberries.
- Fill each muffin tin 2/3 of the way up with batter.
- Place muffins in the preheated oven for 16-18 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for several minutes, then transfer to a wire rack to finish cooling. Enjoy!
Notes
You do want to take care not to over mix your batter and to make sure that your cranberries are evenly distributed in the batter. The batter will be very thick, so use a strong spatula and really fold the mixture from the bottom of the bowl.
If you use frozen cranberries, be particularly careful to only mix as much as you need to. Frozen cranberries will begin to bleed into your batter, and before you know it, your muffins will be entirely red!
Nutrition
Calories: 167kcalCarbohydrates: 25.8gProtein: 3.72gFat: 5.57gSaturated Fat: 0.64gFiber: 0.9gSugar: 10.41g
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