Fresh Cranberry Lemon Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 3½ cups all-purpose flour
  • 1¾ cups sugar
  • 1¾ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • 1½ cups fresh cranberries roughly chopped
  • 4 eggs, lightly beaten
  • 2 cups full-fat yogurt
  • ½ cup butter, melted
  • 1 teaspoon lemon zest
  • 1 tablespoon sanding sugar
Instructions
  1. Preheat oven to 375 ℉. Line 2 -12 muffin tins with paper liners or grease well.
  2. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt and cardamon.
  3. In a separate bowl whisk together the eggs, yogurt, melted butter and lemon zest.
  4. Add all at once to the flour mixture and using a spatula mix together. When there are still some flour streaks showing add in the cranberries. Continue mixing until the flour is all incorporated.
  5. Spoon into muffin tins, dividing equally between all 24 liners. Sprinkle with the sanding sugar.
  6. Bake 18-20 minutes until tops are just browned and feel firm when pressed.
  7. Let cool in tins 5 minutes before removing to cooling rack.
Recipe by Chateau Elma at https://www.chateauelma.com/fresh-cranberry-lemon-muffins