Man, I am so sad that I didn’t share these Lemon Cranberry Muffins during peak cranberry season!! Boo! It got buried in my post queue and I justtttt found it. What a bummer. Don’t these muffins look divine?
I really have no excuse for not sharing them until now though; I made these muffins in October. But all might not be lost–I just scored three bags of cranberries for 99 cents each at the grocery store, so maybe you can find a crazy clearance sale too, or find some frozen cranberries, or maybe you’re a planner and have already frozen some cranberries for offseason baking needs. In that case: this recipe qualifies. However…. if you’re cranberry-less, do not despair. Read on, be sad for a minute, bookmark this recipe for the fall…and comfort yourself by gazing at my cute kitty hanging out on a pile of blankets.
But back to these muffins… cause they’re pretty too, I think. Pretty and yummy! Did you get a glimpse of these colors? Wow! And the colors aren’t all there is to it. Each bite of these decadent muffins is absolutely incredible. Have you ever had yogurt cake before? I made a lime yogurt cake in the early days of this blog [read: the post is a wee bit embarrassing, but such is life, eh?]. If yogurt cake is new to you, you must try it. It’s a moist, soft, and fluffy with a fabulous crisp top… and it’s made with little [or no] butter. Cray cray! I’ve always loved yogurt, and this is just another reason why.
Now, I’m sure the lemon muffin is absolutely perfect as is. Sweet, with a little tart bite. But really, they are a little incomplete. That’s where the tart cranberries come in. These little berries really liven up a traditional muffin. I love how they pop in your mouth with each bite. 🙂 When I read the recipe called for whole cranberries, I was a bit skeptical, and almost chopped them up, but I’m so glad I didn’t, because the whole berry really makes the muffins special. I love that these muffins are sweet and tart all at once, but if you want more sweetness, check out the original recipe for a glaze that will likely take these over the top!
I’m sure if you’ve read my blog for any length of time you’ve picked up that I love muffins… and everything I post on this blog is something that we have loved. But truthfully, not everything is make again. I’m sure you know those recipes. Things that are too good not to share, but not good enough that you crave it. Well, these muffins do not fall into that latter category. They are definitely make again winter after winter, year after year… in fact, I think I’ll be making them again soon! They are a perfect portable winter treat. Enjoy!
P.S. I keep forgetting to link this up, and this ‘P.S.’ is even an edit to the original post… but have you seen my interview with Healthy Page? It went live last week [I am so behind] and I’d love for you to check it out! What a great site. I am honored to be featured! Thank you, Healthy Page!
- 1/2 cup vanilla yogurt
- 2/3 cup sugar
- 3 large eggs
- 1 1/2 tablespoons lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup canola oil
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 2 cups fresh cranberries
Preheat the oven to 350 degrees. Line muffin tin with paper liners or grease with cooking spray.
In a large bowl, beat together yogurt, sugar, and eggs. Then add lemon zest and vanilla extract. Lastly, stir in oil.
In a smaller bowl, stir together flour and baking powder. Gently fold into wet ingredients and stir until just moistened. Add cranberries and stir until combined.
Spoon batter into prepared muffin cups, then bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack, then store in an airtight container for up to 3 days before freezing the leftovers.
Time: 35 minutes [10 minutes active].
Yield: 14-16 muffins.
Notes: Original recipe called for plain yogurt. Since I used [sweetened] vanilla, I decreased the sugar. If you use plain yogurt, you may want to increase the sugar to 1 cup to match original recipe.
This recipe is linked up with Weekend Potluck.