How to Make Lemon Cranberry Whole Wheat Muffins (Step-by-Step)

Updated
2 min read

Lemon cranberry whole wheat muffins –Are you ready to whip up a delightful treat that combines the tangy flavor of lemon with the sweetness of cranberries? These Whole Wheat Lemon & Cranberry Muffins are not just delicious; they are also a healthier alternative to traditional muffins. Whether you’re enjoying them for breakfast, as a snack, or even as a dessert, these muffins are sure to please your taste buds. Let’s dive into this scrumptious recipe!

Whole Wheat Lemon & Cranberry Muffins

These muffins are moist, flavorful, and packed with nutrients. The use of whole wheat flour adds a nutty taste and fiber, making them a wholesome choice. The tartness from the cranberries perfectly complements the fresh lemon zest, creating a delightful balance in every bite.

Whole Wheat Lemon & Cranberry Muffins

Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar (adjust to taste)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup milk (or any non-dairy milk)
  • 1/4 cup olive oil or melted coconut oil
  • 1 large egg
  • 1 tablespoon lemon zest
  • 1/2 cup fresh or dried cranberries
  • 1 tablespoon lemon juice

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, mix together the applesauce, milk, olive oil, egg, lemon zest, and lemon juice until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Gently fold in the cranberries until evenly distributed.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Serve these muffins warm or at room temperature, and watch them disappear quickly! They store well too, so you can enjoy them for a few days after baking. Bake up a batch this weekend and savor the delicious flavors of lemon and cranberry!