Cranberry Lemon Muffins
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.
Servings: 6 Pieces
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
Recipe Source: Delish
- 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
Calories: 267kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 239mg | Potassium: 70mg | Fiber: 1g | Sugar: 18g | Vitamin A: 408IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 1mg