Lemon Yogurt Cranberry Muffins Recipe

Name: Lemon Yogurt Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup honey; 1/3 cup vegetable oil; 4 eggs; 1 1/2 teaspoons lemon extract; 1 3/4 cups all-purpose flour; 3/4 cup whole wheat flour; 2 1/2 teaspoons baking powder; 1 cup lemon yogurt; 1 cup coarsely chopped cranberries; 1 tablespoon grated lemon zest

Servings: persons

2/3 cup honey
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons lemon extract
1 3/4 cups all-purpose flour
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1 cup lemon yogurt
1 cup coarsely chopped cranberries
1 tablespoon grated lemon zest

1
Preheat oven to 400u00b0 and grease muffin pan.
2
In a mixing bowl, beat the honey and oil together until creamy.
3
Beat in eggs and lemon extract.
4
In another mixing bowl, combine the dry ingredients (flour to baking powder); add dry ingredients to egg mixture alternately with yogurt, beginning and ending with flour mixture.
5
Fold in cranberries and lemon zest, stirring just until moistened (do not overmix).
6
Spoon batter into prepared muffin cups, filling to the top.
7
Bake for 15-20 mintus.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2/3 cup honey, 1/3 cup vegetable oil, 4 eggs, 1 1/2 teaspoons lemon extract, and more.

Yes, Lemon Yogurt Cranberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Yogurt Cranberry Muffins

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