I love muffins. I mean, they’re so close to cupcakes but socially acceptable to eat for breakfast. What’s not to love? On another cold, freezing, snowy day here while we were stuck inside I whipped up this new recipe for Cranberry Lemon Muffins and they are delicious! They’re sweet and just a bit tart with the lemon and cranberry flavor. Perfection!
My kids are eating these faster than I can dish them out. They’re kind of festive, too. Cranberries are traditionally a Christmas or Thanksgiving food but I kinda like these for a sweet Valentine’s Day breakfast or party snack. Here’s the recipe. Enjoy!
- 3 cups of flour
- 1 1/2 cup sugar
- 1 tablespoon + 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 2 lemons (about 2 teaspoons)
- 1 5.3oz. container (single serve size) of lemon Greek yogurt (I used Chobani)
- 1/3 cup of vegetable oil
- 2 tablespoon of lemon juice
- 4 egg whites
- 2 teaspoon of vanilla
- 2 cups of fresh cranberries, rinsed and drained
- Course sanding sugar for garnish (optional but advised!)
Preheat oven to 400 degrees Fahrenheit.
Line muffin pan with liners or spray with non-stick cooking spray.
In a large bowl combine the dry ingredients: Flour, sugar, baking powder, salt, lemon zest. Set aside.
In your mixing bowl combine the wet ingredients: Yogurt, oil, lemon juice, egg whites, and vanilla. Mix until well combined.
Slowly add the dry ingredients until incorporated. This batter is pretty thick.
Add the cranberries and mix on low or stir gently by hand so they don't get broken up.
Fill the muffin tins about 1/2 way full. Sprinkle the tops of the batter with sanding sugar if using. Go ahead and be generous with it!
Bake for 14-17 minutes. I'd suggest starting with 14 minutes. Mine were plenty done by then and might have even been fine at 13 minutes.
Remove to rack to fully cool and store in airtight container. These would freeze well, too.