Best 8 Lemon Cranberry Whole Wheat Muffins Recipes
Lemon cranberry whole wheat muffins are a delicious and healthy treat that can be enjoyed for breakfast, lunch, or a snack. They are made with whole wheat flour, which is a good source of fiber and nutrients, and they are also packed with the bright flavor of lemon and cranberries. This recipe is easy to follow and can be made in just a few minutes. So if you are looking for a quick and easy way to make a healthy and delicious snack, then you should definitely try making lemon cranberry whole wheat muffins.
Let's cook with our recipes!
LEMON CRANBERRY WHOLE WHEAT MUFFINS
I had some greek yogurt that I needed to use up, so I came up with this recipe for a healthy muffin which I'm always on the search for. It turned out great for breakfast, nice and light with lots of flavour.
Provided by Veggie Girl.
Categories Quick Breads
Time 26m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- Mix together dry ingredients.
- In another bowl, mix together wet ingredients.
- Add wet to dry, mix until just combined.
- Fold in cranberries.
- Grease 12 muffin tins.
- Spoon in batter and bake for 16-18 minutes.
Nutrition Facts : Calories 122.4, Fat 2, SaturatedFat 0.4, Cholesterol 16.2, Sodium 223.2, Carbohydrate 23.2, Fiber 1.7, Sugar 5.8, Protein 3.1
LEMON CRANBERRY MUFFINS
These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!
Provided by bobpiazza
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 237.7 mg, Sugar 22.3 g
LEMON CRANBERRY WHOLE WHEAT MUFFINS
These zingy whole wheat muffins, with flax seed and a touch of applesauce, make a tasty breakfast or snack for days when you're on-the-go.
Provided by Patricia Foreman
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
- Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth. Stir flour mixture into egg mixture until just moistened; fold in cranberries. Fill prepared muffin cups about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 32 g, Cholesterol 32.6 mg, Fat 3.6 g, Fiber 3.8 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 273.1 mg, Sugar 15.3 g
WHOLE WHEAT LEMON & CRANBERRY MUFFINS RECIPE
The Whole Wheat Lemon & Cranberry Muffins Recipe are fantastic weekend breakfasts, specially if you do whole wheat and cut down on processed sugar in it. They are a perfect treat to the soul after a tiring week. The Whole Wheat Lemon & Cranberry Muffins have a special tartness from the lemon and cranberry and completely refreshing to the palate along with a cup of chai or coffee. Serve these Whole Wheat Lemon & Cranberry Muffins for breakfast, pack into a snack box or even serve it for the tea parties. Note: You can also make this muffin eggless (egg free) by using the flax meal egg replacer recipe. Here are more similar recipes for you to try Quinoa-Flaxseed Banana Muffins Recipe Rich Chocolate Banana Muffins Recipe (with Eggless & Vegan Options) Peanut Butter Cupcake Recipe (with Eggless option) Whole Wheat Apple Muffins Recipe (Eggless & Vegan options)
Provided by Monika Manchanda
Time 50m
Yield Makes: 8-9 Servings
Number Of Ingredients 11
Steps:
- To begin making the Whole Wheat Lemon & Cranberry Muffins Recipe, preheat the oven to 180 C and also line the cupcake tray or grease and dust.
- In a large bowl, whisk together all the dry ingredients apart from the ones for the topping, i.e, whole wheat flour, sugar, dried cranberries, almonds and baking powder.
- In another bowl, lightly whisk together the eggs, melted butter, buttermilk and vanilla
- Gently combine the wet ingredients in the dry taking care not to over mix the muffin batter.
- Pour the Whole Wheat Lemon & Cranberry Muffins batter into the lined cupcake tray and bake for about 16 minutes or done at 180 C. You will know the muffin is done when you insert a pick in the center and it comes out clean.
- Once done, remove from the oven and allow it to cool a bit before you can serve.
- Serve the Whole Wheat Lemon & Cranberry Muffins, warm along with a glass of milk or orange juice for a tasty, healthy yet indulgent weekend breakfast.
LEMON CRANBERRY WHOLE WHEAT MUFFINS
These zingy whole wheat muffins, with flax seed and a touch of applesauce, make a tasty breakfast or snack for days when you're on-the-go.
Provided by Patricia Foreman
Categories Whole Wheat Muffins
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
- Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth. Stir flour mixture into egg mixture until just moistened; fold in cranberries. Fill prepared muffin cups about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 32 g, Cholesterol 32.6 mg, Fat 3.6 g, Fiber 3.8 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 273.1 mg, Sugar 15.3 g
LEMON CRANBERRY MUFFINS
These mouthwatering muffins can be baked in less than half and hour. So I often rely on this recipe when time is tight.-Noelle Miles Griggs, Columbia, Illinois
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries., Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 268 calories, Fat 12g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 219mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON YOGURT CRANBERRY MUFFINS
Make and share this Lemon Yogurt Cranberry Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 40m
Yield 12 muffins (about)
Number Of Ingredients 10
Steps:
- Preheat oven to 400° and grease muffin pan.
- In a mixing bowl, beat the honey and oil together until creamy.
- Beat in eggs and lemon extract.
- 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.
- Fold in cranberries and lemon zest, stirring just until moistened (do not overmix).
- Spoon batter into prepared muffin cups, filling to the top.
- Bake for 15-20 mintus.
Nutrition Facts : Calories 253.5, Fat 8.3, SaturatedFat 1.5, Cholesterol 71.3, Sodium 112.5, Carbohydrate 40.2, Fiber 1.9, Sugar 19.9, Protein 6
CRANBERRY & LEMON MUFFINS
My lemon tree goes bonkers during Spring & Summer so I'm always on the look out for ways to use lemons, juice, rind etc, I haven't tested this yet but thought it sounded great!
Provided by Mandy
Categories Dessert
Time 32m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Sift flours with baking powder, stir in cranberries & lemon rind.
- In a separate bowl, whisk together eggs, butter, milk & sugar, pour into flour mixture and stir until just combined.
- Spoon into greased muffin pans and bake at 180.C for approx 25 mins or until cooked through.
Nutrition Facts : Calories 248.6, Fat 10.4, SaturatedFat 6.1, Cholesterol 77, Sodium 180.7, Carbohydrate 34.5, Fiber 1.4, Sugar 13.6, Protein 5
Tips:
- Utilize Fresh Cranberries: For an extra burst of tartness and freshness, opt for fresh cranberries instead of dried ones.
- Zest the Lemon: Don't forget to zest the lemon before juicing it. The zest adds a delightful citrus aroma and flavor to the muffins.
- Use Buttermilk: Buttermilk lends a tender and moist crumb to the muffins. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Don't Overmix: Overmixing the batter can result in tough muffins. Mix just until the ingredients are combined. A few small lumps are perfectly fine.
- Fill the Muffin Cups Evenly: Fill each muffin cup evenly to ensure uniform baking and rise.
- Bake Until a Toothpick Inserted Comes Out Clean: To ensure the muffins are cooked through, insert a toothpick into the center of a muffin. If it comes out clean, they're ready.
- Let the Muffins Cool Before Enjoying: Allow the muffins to cool for a few minutes before indulging. This helps them set and prevents them from crumbling.
Conclusion:
These Lemon Cranberry Whole Wheat Muffins are a delightful treat that combines the tangy sweetness of cranberries with the bright flavor of lemon. The use of whole wheat flour adds a wholesome touch, making them a healthier alternative to traditional muffins. Whether you're enjoying them for breakfast, brunch, or as a snack, these muffins are sure to satisfy your taste buds.
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