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Cranberry Lemon Muffins


6 pieces


35 minutes


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.


– 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.

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