Lemon-Cranberry Muffins

Lemon-cranberry Muffins Recipe

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Sharon Colyer


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.


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Makes 12 servings
25 Min
25 Min


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  • ·
    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
  • 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
  • 1 1/2 c
    cranberries, fresh or frozen (thawed), coarsely chopped

How to Make Lemon-Cranberry Muffins


  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.

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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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