Cranberry Muffin Recipe

4.99 from 124 votes

These cranberry muffins are made with fresh cranberries, sliced almonds, and lemon zest. Everything comes together easily and bakes in under 30!

Prep Time10

Cook Time27

Total Time37

Cuisine: American

Servings: servings

Preheat the oven to 350°F. Grease a muffin tin or line it with muffin cups.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a 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 the batter into the muffin tin, filling each muffin cup 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 the muffin pan for 10 minutes, then transfer to a wire rack to cool completely.

My Top Tip: If you use frozen cranberries, don't thaw them. Use them right from the freezer and fold them quickly into the batter before baking. If they start to thaw, the color will leak and turn your muffins pink.
Storage: Store the muffins in an airtight container with a paper towel under them to absorb any moisture. Fresh cranberry muffins keep well at room temperature for 2–3 days and in the fridge for up to 5 days.
Freezing: Freeze the muffins solid on a baking sheet before transferring to a freezer bag or container. Frozen cranberry muffins keep well for up to 3 months. Thaw at room temperature and enjoy.

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