Lemon-Cranberry Muffins

Lemon-cranberry Muffins Recipe

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Sharon Colyer

By
@Cmom02

This recipe is from Eating Well. Their recipes are about eating tasty food that is good for you! Most of the cranberry recipes have orange flavor, so this is a little bit of a switch, with lemon.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Makes 12 servings
Prep:
25 Min
Cook:
25 Min
Method:
Bake

Ingredients

  • ·
    cooking spray or paper muffin liners
  • 1/2 c
    plus 2 tbs. sugar, divided
  • 3/4 c
    nonfat plain yogurt
  • 1/3 c
    vegetable oil
  • 1 large
    egg
  • 3 tsp
    freshly grated lemon zest, divided
  • 2 Tbsp
    lemon juice
  • 1 tsp
    vanilla extract
  • 1 1/2 c
    white whole wheat flour
  • 1/2 c
    cornmeal, preferably medium or fine stone-ground
  • 2 1/4 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1 1/2 c
    cranberries, fresh or frozen (thawed), coarsely chopped

How to Make Lemon-Cranberry Muffins

Step-by-Step

  1. Preheat oven to 400°F. Coat 12 (1/2 cup size) muffin cups with cooking spray or line with paper liners.
  2. Whisk 1/2 cup sugar, yogurt, oil, & egg, plus 2 tsps. of the lemon zest, lemon juice, and vanilla, in a medium bowl.
  3. Whisk together dry ingredients, in a large bowl. Add yogurt mixture, and fold in, until almost blended. Gently fold in chopped cranberries. Divide batter among muffin cups.
  4. Combine remaining 2 Tbs. sugar and 1 tsp. lemon zest, in a small bowl. Sprinkle evenly over tops of muffins. Bake, until golden brown, and they spring back lightly, to the touch, 20-25 minutes. Let cool, in pan, 10 minutes. Transfer to wire rack, to cool, for at least 5 minutes, before serving. Makes 1 dozen.

Printable Recipe Card

About Lemon-Cranberry Muffins

Course/Dish: Muffins
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Fat
Other Tag: For Kids




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Kitchen Crew @JustaPinch

No need to spend tons of money at those gourmet coffee shops on a muffin when you can easily create delicious muffins at home.