Learn More

Cranberry Lemon Muffins

Yield

6 pieces

Time

35 minutes

Arrow

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.

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

Step 1

Preheat the oven to 425°F (220°C). Combine all-purpose flour, sugar, baking powder and salt in a large bowl, mix well.

Step 2

Add milk, lemon juice, lemon zest, Greek yogurt, melted butter, egg and vanilla extract, and whisk everything together until well blended.

Step 3

Toss the cranberries with all-purpose flour and fold them into the mixture.

Step 4

Arrange the baking cups into the muffin pan, and fill the cups with the mixture evenly.

Step 5

Bake for 6 minutes to give a nice rise to the cake, then reduce the temperature to 356*F (180*C) and continue to bake for 25 minutes until lightly browned on the surface and a cake taster comes out clean.

Thick Brush Stroke

Visit

Arrow

easy delicious recipes