Cranberry Lemon Muffins

5 from 3 votes

This recipe for easy-to-follow Cranberry Lemon Whole Wheat Muffins is perfect for last minute holiday guests. The muffins have a zesty tangy flavor and a moist delicious texture.

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This Cranberry Lemon Muffins recipe is easy-to-follow, healthy, and wholesome. So why not give it a try? What I love about it is that you can use frozen cranberries from Thanksgiving or Christmas, and pop the mixture in the oven for less than 20 minutes.

A stack of Cranberry Lemon Whole Wheat Muffins on a plate

It’s so quick to make in case you have last minute guests during the holiday season or want to make a homemade special treat for breakfast while the kids are out of school. You can make it especially quick if you use frozen cranberries.

The mixture of the lemon with the milk gives it a zesty flavor that compliments the taste of the cranberries and the sweet cane sugar. Get ready for your house to smell heavenly and yummy!

A stack of Cranberry Lemon Whole Wheat Muffins and one with a bite taken out of it

More muffins recipes:

More cranberry recipes:

A Cranberry Lemon Whole Wheat Muffin with a bite taken out

If you’ve tried this healthy-ish feel good Cranberry Lemon Muffins recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Cranberry Lemon Muffins

This recipe for easy-to-follow Cranberry Lemon Whole Wheat Muffins is perfect for last minute holiday guests. The muffins have a zesty tangy flavor and a moist delicious texture.
5 from 3 votes
Servings 18 servings
Course Breakfast
Calories 179
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients
  

  • 2 cups whole wheat unbleached flour
  • 1 1/4 cups cane sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup lemon juice
  • 3/4 cup milk
  • 2 eggs
  • 1/2 cup coconut oil
  • 1 cup cranberries halved
  • 1/3 cup toasted slivered almonds

Instructions

  • Preheat oven to 400 degrees F. Line 18 (12+6) muffin cups with silicone or paper muffin liners.
  • In a large bowl, combine flour, sugar, baking powder, and salt. In a measuring cup, squeeze lemon juice, then add the milk and mix well. Add eggs to the lemon/milk mixture, and beat. Then add coconut oil and mix.
  • Pour dry mixture into the wet mixture and mix until just well-combined without over mixing, then fold in cranberries. Fill the paper-lined muffin cups with the mixture ¾ of the way full and sprinkle with almonds.
  • Bake for 18-20 minutes, or until a toothpick inserted into a muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Nutrition

Serving: 1g, Calories: 179kcal, Carbohydrates: 25g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 19mg, Sodium: 77mg, Potassium: 158mg, Fiber: 1g, Sugar: 14g, Vitamin A: 45IU, Vitamin C: 2.1mg, Calcium: 53mg, Iron: 0.7mg

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A pile of Cranberry Lemon Whole Wheat Muffins on a plate

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Comments

  1. They look so good! I can’t wait to try it! Just want to know if I can use frozen cranberries.
    Love all your recipes. Regards from Spain 🙂

  2. I love this recipe – I substituted dried cherries for cranberries (I was snowed in!) and added lemon zest to the top with the almonds – yummy!