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.
Nutrition per serving may change if servings are adjusted.
1/2 cup plus 2 tablespoons sugar, divided
3/4 cup nonfat plain yogurt
1/3 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 (see Note)
1/2 cup cornmeal, preferably medium or fine stone-ground
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped (see Tip)
Preheat oven to 400 °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.
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.
186 calories;7 g fat(1 g sat); 3 g fiber; 29 g carbohydrates; 4 g protein; 6 mcg folate; 16 mg cholesterol; 12 g sugars; 10 g added sugars; 43 IU vitamin A; 5 mg vitamin C; 82 mg calcium; 2 mg iron; 255 mg sodium; 96 mg potassium
Healthy and delicious
I was looking for a healthy mango-lime muffin recipe and couldn't find any so I took this recipe and replaced the cranberries with chunks of mangoes and the lemon with lime... Delicious!!
April 06, 2014
These turned out great! The cornmeal adds nice texture. Looking forward to having some of these in the freezer!
Pros: crunch top, moist inside, good flavor
January 21, 2013
By: EatingWell User
Lemony, healthy, delicious. What more can you ask
These are now on my regular rotation of muffins. Healthy carbs, low in sugar, and the tartness of the lemon and cranberries makes them full of flavor. Most of the sweetness is in the lemon zest topping, which gives bursts of sweetness with very little sugar. And everyone I have shared them with has raved about them.
November 28, 2012
By: EatingWell User
Great fresh-baked breakfast
Easy make-ahead prep. I mixed the dry ingredients in one bowl and the wet ingredients in another the evening before I made them. In the morning I just combined everything and baked. Only 10 minutes or so of hands-on prep & we had hot fresh muffins for breakfast. Delicious. I also added extra lemon zest and juice.
Pros: Easy, quick
April 14, 2012
By: EatingWell User
These muffins were delish - little crunchy on the outside; light & moist inside. I used dried cranberries (craisins) that I soaked in boiling water to soften beforehand & brown sugar for the batter & topping. I also added 1tbs lemon juice. The lemon/cranberry combination is great. I would love to make these again, especially coz they're a little healthier and not so sweet as most muffins!
June 12, 2011
I've never heard of a lemon cranberry muffin, just orange cranberry, the tried-and-true combination. But as I am a lemon fanatic, these really hit the spot. I didn't do the cornmeal because it sounded weird (I subbed in white flour) and they turned out well, but after reading the reviews, I plan to try them with cornmeal next time.
Pros: hearty, tender, delicious, easy, healthy
May 21, 2011
light and crunchy
These muffins turned out a lot more like cornbread than a traditional muffin but they are delicious none the less. They are not overly sweet, making the perfect breakfast or snack.
May 01, 2011
Delicious, light muffins with just enough sweetness. The lemon and cranberry together is lovely...will make these again!
Pros: Easy, quick, healthy
January 31, 2011
These muffins were wonderful!! I had white cornmeal (I don't know if it makes a difference from yellow cornmeal). I didn't have actual lemon, so I had to omit the zest and just used the lemon juice in my fridge (I did 3 tablespoons). They came out amazing, so I can only imagine how wonderful they would be with lemon zest!! The cornmeal is a very nice touch which adds great texture to the muffin. I am going to try cornmeal in other muffins recipes I have. I made them into mini muffins which yielded 38.
I would recommend these to anyone and will definitely make these again!!