fresh cranberry muffins

This easy recipe for Cranberry Lemon Muffins is perfect for last minute holiday guests. They have a zesty tangy flavor and a moist texture.

Cranberry Lemon Muffins

¾ cup all purpose flour

baking powder

baking soda

salt

maple syrup

coconut oil (melted)

eggs (at room temperature)

Greek yogurt

lemon juice

lemon

cranberries (halved)

almonds

Preheat the oven to 350°F and grease a muffin tin or line with muffin cups.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In another large bowl using a handheld mixer, whisk together the maple syrup and coconut oil until combined. Add the eggs, greek yogurt, lemon juice and lemon zest.

Add the flour mixture and stir just until combined, then fold in the cranberries and sliced almonds.

Scoop batter into paper liners or muffin tin, filling each all the way to the top. Bake for 23-27 minutes or until a cake tester comes out clean and the muffins are lightly browned on the edges. Cool in muffin pan for 10 minutes; then transfer to a wire rack to cool completely.

Packed with bright flavors of citrus and cranberries, Healthy Cranberry Orange Muffins are an easy holiday breakfast or snack! Yogurt gives these muffins both a moist and light texture while whole wheat (or spelt) flour adds fiber. 

Healthy Cranberry Orange Muffins

yogurt

maple syrup, honey

large orange, zest of (1 tbsp)

tbsp pure vanilla extract

tbsp baking powder

tsp baking soda

tsp salt

whole wheat

cranberries (fresh

tbsp sugar (for sprinkling on top)

Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.

In a large mixing bowl, whisk the egg for 10 seconds.

Add yogurt, oil, maple syrup, orange zest, vanilla extract and whisk. Add baking powder,  baking soda and salt; whisk very well until no lumps. Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.

In a medium bowl, add cranberries and 1 tbsp flour, stir to coat with a spoon. Add to the bowl with batter and give a few more gentle stirs to incorporate.

Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and sprinkle with sugar.

Bake for 10 minutes in preheated to 425 degrees F oven. Reduce heat to 375 degrees F (no need to wait for oven to cool off) and bake for another 13 minutes or until a toothpick inserted in the centre comes out clean.

Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.

Top 2 fresh cranberry muffins recipes from across the web

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Cranberry Lemon Muffins

Healthy Cranberry Orange Muffins

Top 2 fresh cranberry muffins recipes from across the web

The most viewed fresh cranberry muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cranberry Lemon Muffins

Healthy Cranberry Orange Muffins

The most viewed fresh cranberry muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine