This post may contain affiliate links. Please read my privacy policy.
Cranberry Lemon Muffins Recipe
There is always some room for hot-out-the-oven cranberry lemon muffins, whether a sweet breakfast or an afternoon tea dessert. Besides, they are healthy and easy to make.
This homemade cranberry lemon muffins recipe is so easy that you can simply make them with only a bowl, a whisk and a few everyday ingredients from your kitchen pantry.
It’s also one of my favorite muffin recipes, since they are made from Greek yogurt and flavored with fresh lemon juice and lemon zest. Yogurt makes them extremely moist, and lemon juice balances the sweetness with a citrus flavor. These muffins are utterly delicious and full of lemon aroma.
Why This Recipe Works?
This delicious homemade muffin recipe is easy to make at home and 100% fail-proof. You may simply prepare the batter in less than 15 minutes without a stand mixer.
You may double the ingredients to make a large batch for special events and any occasion.
These easy cranberry lemon muffins store well in the refrigerator for up to 1 week. They’re a perfectly healthy breakfast as well as a sweet gift to share with friends and family at any time.
Ingredients For Cranberry Lemon Muffins
This cranberry lemon muffins recipe calls for very basic ingredients:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Milk
- Fresh lemon juice
- Lemon zest
- Greek yogurt
- Unsalted butter
- Egg
- Vanilla extract
- Fresh (or frozen) cranberries
How To Make Cranberry Lemon Muffins?
This easy cranberry lemon muffins recipe takes less than 15 minutes to prepare.
First, combine all the dry ingredients, including all-purpose flour, sugar, baking powder and salt in a bowl.
Next, mix all the wet ingredients in another bowl. Whisk together milk, lemon juice, lemon zest, yogurt, melted butter, egg and vanilla extract.
Add the dry ingredients to the wet ones, whisk and mix well. Then, fold in fresh cranberries tossed with a thin layer of all-purpose flour.
Finally, transfer the batter into a muffin baking pan and bake until lightly browned and a cake taster comes out clean.
Baking Tips
For buttery and moist muffins, please follow my tips below.
- 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.
Frequently Asked Questions
Can I use sweetened dried cranberries as a substitute for fresh or frozen cranberries in this cranberry lemon muffins recipe?
Yes, the sweetened dried cranberries also work for this recipe. You may add 1/4 cup of dried cranberries instead of 1/2 cup the fresh ones to the batter since the dried cranberries are sweeter.
Can I use sour cream instead of yogurt with this cranberry lemon muffins recipe?
Yes, sour cream can be a good substitute if you don’t have yogurt at the moment.
How Many Calories per Serving?
This recipe has 342 calories per serving.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Cranberry Lemon Muffins
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).
- Combine all-purpose flour, sugar, baking powder and salt in a large bowl, mix well.
- Add 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 and fold them into the mixture.
- Arrange the baking cups into the muffin pan, and fill the cups with the mixture evenly.
- Bake for 6 minutes to give a nice rise to the cake, then reduce the temperature to 356℉ (180℃) and continue to bake for 25 minutes until lightly browned on the surface and a cake taster comes out clean.
Notes
- 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
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Sounds delicious. Fresh cranberries are hard to come by here in Australia so I’m thinking blueberries or strawberries, or even raspberries, would work well here.
😊