Cranberry Lemon Muffins
User Reviews
5
Cranberry Lemon Muffins
Description
These muffins use all-purpose flour leavened with baking powder and baking soda. The wet ingredients include maple syrup, melted coconut oil, eggs, Greek yogurt, lemon juice, and lemon zest to add moisture and a bright citrus flavor. After mixing the dry and wet ingredients, halved cranberries and toasted sliced almonds are folded in to distribute bursts of tartness and texture.
The batter is portioned into muffin cups that are filled generously to yield tall, lightly golden muffins. Baking until a tester comes out clean ensures a tender but fully cooked crumb. The resulting muffins are moist and flavorful, with edges browned just enough to add a delicate crisp contrast.
Leftover muffins should be stored in an airtight container with a paper towel to absorb moisture, best eaten within several days at room temperature or refrigerated. They freeze well after flash freezing and thawing at room temperature. Substitutions such as using a flax egg and plant-based yogurt can make them vegan, or gluten-free flour blends can be used to avoid gluten, although almond or coconut flour alone is not recommended.
Ingredients
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup maple syrup
- ½ cup coconut oil melted
- 2 egg at room temperature, large
- ½ cup Greek yogurt
- ¼ cup lemon juice
- 1 lemon zested
- 1 cup cranberries halved
- ½ cup almonds toasted, sliced
Instructions
- 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.
Notes
- Store leftovers in an airtight container with a paper towel to maintain freshness.
- At room temperature, muffins keep well for 2 to 3 days; in the fridge, up to 5 days.
- Freeze muffins on a baking sheet before transferring to containers; they keep for up to 3 months.
- Thaw frozen muffins at room temperature before eating.
- For a vegan version, substitute the egg with a flax egg and use plant-based yogurt.
- To make gluten-free muffins, use an all-purpose gluten-free flour blend rather than almond or coconut flour alone.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 204mg | 9% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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