← Back to recipes

Cranberry Lemon Muffins

Internationalmedium4 servings
Start cook modeView source
Cranberry Lemon Muffins

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 3/4 teaspoon sbaking powder
  • 1/4 teaspoon salt
  • 3 tablespoon smilk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 tablespoon Greek yogurt
  • 6 tablespoon sunsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extra ct
  • 1/2 cup fresh or frozen cranberries, tossed with 2 teaspoon sof 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.