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Muffin tin with baked cranberry muffins, and cranberries added in two of the muffin tins
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4.99 from 123 votes

Cranberry Lemon Muffins

This easy recipe for Cranberry Lemon Muffins is perfect for last minute holiday guests. They have a zesty tangy flavor and a moist texture.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 12 servings
Calories 227kcal
Author Yumna Jawad



  • Preheat the oven to 350°F and grease a muffin tin or line with muffin cups.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In another large bowl using a handheld mixer, whisk together the maple syrup and coconut oil until combined. Add the eggs, greek yogurt, lemon juice and lemon zest.
  • Add the flour mixture and stir just until combined, then fold in the cranberries and sliced almonds.
  • Scoop batter into paper liners or muffin tin, filling each all the way to the top. Bake for 23-27 minutes or until a cake tester comes out clean and the muffins are lightly browned on the edges. Cool in muffin pan for 10 minutes; then transfer to a wire rack to cool completely.


Storage: Store any leftovers in an airtight container with a paper towel under them to absorb any moisture. They will keep well at room temperature for 2 to 3 days and in the fridge for up to 5.
Freezing Instructions: Freeze them solid on a baking sheet before transferring to a freezer bag or container. They will keep well frozen for up to 3 months. Thaw them at room temperature to enjoy.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Substitute the egg for a flax egg and use a plant-based yogurt to make it vegan.
  • To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.


Calories: 227kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 204mg | Potassium: 149mg | Fiber: 1g | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg