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Lemon-Cranberry Muffins

Lemon-Cranberry Muffins

These lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest. They’re great warm from the oven, but also keep well for a few days and freeze beautifully.

Servings

1 dozen muffins

Prep Time

25 minutes

Total Time

1 hour

Ingredients

  • 1/2cup sugar plus 2 tablespoons, divided
  • 3/4cup nonfat plain yogurt
  • 1/3cup canola oil
  • 1large egg
  • 3teaspoons freshly grated lemon zest, divided
  • 2tablespoons lemon juice
  • 1teaspoon vanilla extract
  • 1 1/2cups white whole-wheat flour
  • 1/2cup cornmeal, preferably medium or fine stone-ground
  • 2teaspoons baking powder
  • 1teaspoon baking soda
  • 1/4teaspoon salt
  • 1 1/2cups cranberries, fresh or frozen (thawed), coarsely chopped

Instructions

  1. Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
  2. Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.
  3. Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tablespoons sugar and remaining 1 teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.
  4. Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.

Tips

To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.

White whole-wheat flour is made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. For the best flavor, store it airtight in the freezer.

Individually wrap in plastic and freeze in a freezer bag for up to 1 month. To reheat frozen muffins, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.

Muffin tin with 12 (1/2-cup) cups

Nutrition Facts

Per serving (recipe makes 1 dozen muffins)

Calories 187kcal
Carbohydrate Total 29g
Total Sugars 12g
Added Sugars 10g
Fiber 3g
Total Fat 7g
Saturated Fat 1g
Mono Saturated Fat 4g
Cholesterol 18mg
Sodium 254mg
Protein 4g
Potassium 96mg
Calcium 81mg
Chromium 2mcg
Folate 6mcg
Omega-3 1g
Omega-6 1g
Vitamin E 2mg