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.
Lemon-Cranberry Muffins Recipe
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.
Ingredients
- 1/2 cup plus 2 tablespoons sugar divided
- ¾ cup nonfat plain yogurt
- ⅓ cup canola oil
- 1 large egg
- 3 teaspoons freshly grated lemon zest divided
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups white whole-wheat flour
- ½ cup cornmeal preferably medium or fine stone-ground
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 1/2 cups cranberries fresh or frozen (thawed), coarsely chopped
Instructions
- Preheat oven to 400 degrees F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
- Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.
- 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.
- 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.
Notes
Make Ahead Tip: 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.
Equipment: Muffin tin with 12 (1/2-cup) cups
Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Tip: 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.
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It’s OK if some of the paper is sticking out over the rim.) Fill each cup as directed.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
