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Quick and easy Cranberry Lemon Muffins recipe made from yogurt and lemon juice. It's moist, buttery and loaded with fresh cranberries. So delicious and healthy.
Cranberry Lemon Muffins Recipe
There is always some room for hot-out-the-oven cranberry lemon muffins, whether a sweet breakfast or an afternoon tea dessert. Besides, they are healthy and easy to make.
This homemade cranberry lemon muffins recipe is so easy that you can simply make them with only a bowl, a whisk and a few everyday ingredients from your kitchen pantry.
It’s also one of my favorite muffin recipes, since they are made from Greek yogurt and flavored with fresh lemon juice and lemon zest. Yogurt makes them extremely moist, and lemon juice balances the sweetness with a citrus flavor. These muffins are utterly delicious and full of lemon aroma.
Why This Recipe Works
This delicious homemade muffin recipe is easy to make at home and 100% fail-proof. You may simply prepare the batter in less than 15 minutes without a stand mixer.
You may double the ingredients to make a large batch for special events and any occasion.
These easy cranberry lemon muffins store well in the refrigerator for up to 1 week. They’re a perfectly healthy breakfast as well as a sweet gift to share with friends and family at any time.
Ingredients For Cranberry Lemon Muffins
This cranberry lemon muffins recipe calls for very basic ingredients:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Milk
- Fresh lemon juice
- Lemon zest
- Greek yogurt
- Unsalted butter
- Egg
- Vanilla extract
- Fresh (or frozen) cranberries
See the recipe card for full information on ingredients.
How To Make Cranberry Lemon Muffins
This easy cranberry lemon muffins recipe takes less than 15 minutes to prepare.
First, combine all the dry ingredients, including all-purpose flour, sugar, baking powder and salt in a bowl.
Next, mix all the wet ingredients in another bowl. Whisk together milk, lemon juice, lemon zest, yogurt, melted butter, egg and vanilla extract.
Add the dry ingredients to the wet ones, whisk and mix well. Then, fold in fresh cranberries tossed with a thin layer of all-purpose flour.
Finally, transfer the batter into a muffin baking pan and bake until lightly browned and a cake taster comes out clean.
Baking Tips
For buttery and moist muffins, please follow my tips below.
- Toss the fresh cranberries with all-purpose flour, then fold them into the batter. It helps to prevent cranberries from sinking to the bottom during baking.
- If using frozen cranberries, thaw and pat dry with kitchen towels. Then, toss with flour before adding them to the batter.
- Use either plain Greek yogurt or flavored ones for a different version.
Frequently Asked Questions
Yes, the sweetened dried cranberries also work for this recipe. You may add 1/4 cup of dried cranberries instead of 1/2 cup the fresh ones to the batter since the dried cranberries are sweeter.
Yes, sour cream can be a good substitute if you don’t have yogurt at the moment.
This recipe has 267 calories per serving.
What To Serve With Cranberry Lemon Muffins
For a delightful afternoon tea, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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Cranberry Lemon Muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 3 tablespoon Greek yogurt
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen cranberries, tossed with 2 teaspoons of all-purpose flour
Instructions
- Preheat the oven to 425°F (220°C). In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt, mixing well.
- Add the milk, lemon juice, lemon zest, Greek yogurt, melted butter, egg, and vanilla extract, and whisk everything together until well blended.
- Toss the cranberries with all-purpose flour, then gently fold them into the mixture.
- Arrange the baking cups in the muffin pan and fill them evenly with the mixture.
- Bake for 6 minutes to allow the cake to rise, then reduce the temperature to 356°F (180°C) and continue baking for 25 minutes, or until lightly browned on the surface and a cake tester comes out clean.
Notes
- Toss the fresh cranberries with all-purpose flour, then fold them into the batter. It helps to prevent cranberries from sinking to the bottom during baking.
- If using frozen cranberries, thaw and pat dry with kitchen towels. Then, toss with flour before adding them to the batter.
- Use either plain Greek yogurt or flavored ones for a different version.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this recipe! So many lemon cranberry muffins call for oil but I found that made them a bit gummy. Added extra cranberries and coarse sugar on top too.
Thanks Heather for your growing review and 5 stars rating.
can dried cranberries be used in this recipe
Yes you can try!
Sounds delicious. Fresh cranberries are hard to come by here in Australia so I’m thinking blueberries or strawberries, or even raspberries, would work well here.
:)