International Cuisine

Healthy Whole Wheat Lemon Cranberry Muffins Recipe

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Whole Wheat Lemon & Cranberry Muffins Recipe

Discover a refreshing and healthy take on the classic muffin with this Whole Wheat Lemon & Cranberry Muffins Recipe. Perfect for a weekend breakfast or a delightful treat any time of the day, these muffins are made with whole wheat flour and natural sweeteners, offering a burst of flavor without the guilt. The tangy sweetness of cranberries paired with the citrusy zing of lemon zest will tantalize your taste buds and make every bite an indulgence you can feel good about. Whether you’re looking for a wholesome breakfast option or a light snack for tea parties, these muffins are the ideal choice!

Cuisine: Continental
Course: Dessert
Diet: Vegetarian

Ingredients:

Ingredient Quantity
Whole Wheat Flour 1-1/2 cups
Coconut Sugar 3/4 cup
Whole Eggs (or flax eggs) 2 whole eggs
Buttermilk 1/2 cup
Lemon Zest 1 tablespoon
Cranberries 1/2 cup
Baking Powder 1 teaspoon
Vanilla Extract 1 teaspoon
Topping
Cornflakes (or muesli) 1 tablespoon
Brown Sugar (Demerara) 1 tablespoon
Cranberries (for topping) 1 tablespoon

Nutritional Information (per serving, approx.):

Nutrient Amount
Calories 180
Carbohydrates 32g
Protein 3g
Fat 4g
Fiber 3g
Sugars 10g

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Servings: 12 muffins


Instructions:

  1. Preheat the Oven:
    Preheat your oven to 180°C (350°F). Line a cupcake tray with muffin liners or grease and dust the tray lightly with flour to prevent sticking.

  2. Prepare Dry Ingredients:
    In a large mixing bowl, whisk together the whole wheat flour, coconut sugar, baking powder, and dried cranberries. These ingredients will form the base of your muffin batter.

  3. Combine Wet Ingredients:
    In a separate bowl, lightly whisk together the eggs (or flax eggs for a vegan option), melted butter, buttermilk, and vanilla extract. This mixture will provide the moisture needed to bind the dry ingredients together.

  4. Mix Wet and Dry Ingredients:
    Gently fold the wet ingredients into the dry ingredients, taking care not to over-mix. The key to soft, tender muffins is not to overwork the batter, so mix just until everything is combined.

  5. Fill the Muffin Tray:
    Spoon the muffin batter into the lined cupcake tray, filling each cup about 3/4 full. This will give them room to rise during baking.

  6. Prepare the Topping:
    In a small bowl, combine the cornflakes (or muesli), brown sugar, and a tablespoon of cranberries. Sprinkle this topping generously over the muffin batter in each cup. This topping will add a crunchy texture and a hint of sweetness to each bite.

  7. Bake:
    Place the muffin tray in the preheated oven and bake for about 16-20 minutes. The muffins are ready when they rise nicely and a toothpick inserted into the center comes out clean.

  8. Cool & Serve:
    Once baked, remove the muffins from the oven and let them cool in the tray for a few minutes before transferring them to a wire rack to cool completely. These muffins are best enjoyed warm, either on their own or served with a glass of milk, orange juice, or your favorite hot beverage.


Tips for Success:

  • For Flax Eggs: If you’re using flax eggs instead of regular eggs, mix 2 tablespoons of ground flaxseed with 6 tablespoons of water, and let it sit for 5 minutes to thicken before adding it to the batter.
  • For Extra Moisture: If you prefer a slightly moister muffin, feel free to add 2-3 tablespoons of unsweetened applesauce to the wet ingredients.
  • Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Enjoy these Whole Wheat Lemon & Cranberry Muffins as a nourishing breakfast, a midday snack, or even as a delightful addition to your next tea party. The combination of whole wheat flour, natural sugars, and the bright flavors of lemon and cranberry makes them a delicious and healthy option for any occasion.

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