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.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat the oven to 425°F (220°C). In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt, mixing well.
- 2
Add the milk, lemon juice, lemon zest, Greek yogurt, melted butter, egg, and vanilla extract, and whisk everything together until well blended.
- 3
Toss the cranberries with all-purpose flour, then gently fold them into the mixture.
- 4
Arrange the baking cups in the muffin pan and fill them evenly with the mixture.
- 5
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.