Lemon cranberry muffins
Prep time

Cook time

Total time


These are great warm from the oven, but also keep well for a few days and freeze beautifully. 1 dozen muffins | Active Time: 25 minutes | Total Time: 1 hour
Serves: 1

  • ½ cup plus 2 tablespoons sugar, divided
  • ¾ cup nonfat plain yogurt
  • ⅓ cup coconut oil
  • 1 large egg
  • 3 teaspoons freshly grated lemon zest, divided
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1½ cups white whole-wheat flour
  • ½ cup cornmeal, preferably medium or fine stone-ground
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1½ cups cranberries, fresh or frozen (thawed), coarsely chopped

  1. Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
  2. Whisk ½ 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.

Nutrition Information
Serving size: 1 muffin Calories: 187 Fat: 7 g Carbohydrates: 29 g Sodium: 255 mg Fiber: 3 g Protein: 4 g