Lemony Cranberry Muffins
Categories: Breakfast Treats, Muffins, Recipes
Tags: , Allergy Friendly, Dairy Free, Lemon Cranberry, Vegan
(click on photos to see this beautiful, moist muffin close-up!)
Like my Sunshine in a Muffin Cup Lemon-Poppyseed Muffins (in my newest book), these will brighten any morning with tart, fresh, mouth-awakening cheer! Beautiful, aromatic and delicious. What’s not to like?
PS – if you’re like me and love lemon, definitely give these Lemon Bars a try soon, too!
- 1/2 cup granulated cane or coconut palm sugar
- 5 Tbs. butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 1 egg (or 3 Tbs. very warm water + 1 Tbs. flaxseed meal – stirred and set aside for 10 minutes)
- 3/4 cup vanilla yogurt – dairy or non-dairy (coconut or soy)
- 2 Tbs. lemon juice
- 1 tsp. pure vanilla extract
- 2-3 tsp. freshly grated lemon zest (or dried lemon rind)*
- 1 1/2 cups Jules Gluten Free™ All Purpose Flour
- 1/2 cup cornmeal, gluten-free (I used Arrowhead Mills)
- 1 Tbs. baking powder, gluten-free
- 1 tsp. baking soda
- 1/4 tsp. salt (optional – if using Earth Balance® Buttery Sticks, omit salt)
- 3/4 – 1 1/4 cup cranberries, coarsely chopped**
Preheat oven to 400°F (static) or 375° F (convection). Line 16-18 muffin tins with muffin papers.
Beat together sugar and butter until light. Add egg (or egg substitute), yogurt, lemon juice, vanilla extract and lemon zest, beating until well mixed. Gradually stir in the dry ingredients until fully incorporated – the batter will be very thick. Fold in the cranberries.
Fill muffin cups 2/3 full and smooth tops with a rubber spatula. Bake for 20- 25 minutes, or until lightly browned and springy to the touch. Let cool on a wire rack.
Once cooled, store in a zip-top bag or in a Tupperware container.
*A note on zesting a lemon: The true “zest” of a lemon is obtained by finely grating only the yellow portion of the lemon peel by using a grater with very small holes or microplane grater. Only rub down to the white pith; do not grate the pith in with the peel, as it is bitter, rather than tart. Be sure to wash your lemons with soap and water, then dry well before peeling.
** A note about cranberries: I usually buy cranberries when in season, then freeze them. This means that I always have cranberries for those urgent recipe cravings, but it also means that I can chop them in my food processor and add to recipes without the juice staining the batter. Notice how the crumb on these lemony muffins retained its lovely yellow hue, punctuated with ruby red berries? If I had used room temperature berries, folding them in it would have left streaks of red bleeding through the batter. No less tasty, mind you, but perhaps not the color you were going for.
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07. Aug, 2012
[...] are we going to do with all these lemons!” Both my mom and I came across Jules’ Lemon Cranberry muffins on her blog Jules Speaks. However we did not have fresh cranberries in the house so [...]
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Therese said: on March 25, 2011
Hi, I’ve been using your flour mix and just looked at your new book on Amazon. I noticed you’ve changed the ingredients. I have trouble digesting corn products so I’m thrilled. I really like the products your mix creates, but couldn’t eat much because of the corn. I’ve ordered your new book and should get it early next week. Thanks for the alternative recipe.
Tracy said: on March 27, 2011
Hi Jules,
I found your site by googling for GF blogs, looks like you have a lot of good recipes and information on here!
These muffins look amazing.. I am bookmarking to try these next weekend!
Ellen said: on March 28, 2011
Hello!
Delicious Muffins! I drizzled a lemon glaze on the top for a little extra tart zing. ( 2 tablespoons lemon juice, 3/4 powder sugar, 1/4 tsp vanilla extract heated and whisked in a saucepan over low)
Thank you for all your wonderful recipes! You have made eating fun and delicious again!
Ellen:)
Jules said: on March 28, 2011
OOOh – Sounds yummy! I bet that did add zing! So glad you’re enjoying my recipes!!!
Tracey said: on April 12, 2011
Could you use dried cranberries? Would I need to alter the sugar content if they have some sugar added?
Samantha said: on May 30, 2011
I just made the muffins this morning and they were fantastic! However, I’m not a fan of the cornmeal crunch in the muffins. If I eliminate the cornmeal, should I increase the amount of anything else to balance it?
Jules said: on May 30, 2011
Hi Samantha, just use my flour in place of the cornmeal to eliminate that crunch. It is a lovely flavor, isn’t it? I love that fresh lemon taste in the morning!
Linda said: on April 26, 2012
I have a cranberry allergy, what would you suggest as a substitution for cranberries in this muffin?
Jules said: on April 27, 2012
Linda, you could really use any berry you like, or even raisins. The tartness of the cranberries is nice with the lemon in these muffins, but other berries would be lovely as well!
lynette said: on November 29, 2012
I have a recipe sharing group on facebook and i did share this page thanks for the recipe for the lemon cranberry muffins however there is a mom with a child who has alot of food allergies and i was wondering if you had a solution she can’t eat anything with Eggs, peas, peanuts, soy, wheat, yeast, gluten, safflower, tomato.but she loves cranberry an lemon muffins.is there hope for muffins without eggs or yeast? i was thinking even if she had a pancake recipe that might be an alternative.if you can help you can reach me on facebook through my group “Recipe’s for parents of children with autism & other sensory disorders” we would welcome any tips to this problem you could offer thanks.
~lynette
Jules said: on November 30, 2012
Hi Lynette – this recipe is written for nearly anyone to be able to enjoy it! Most, if not all, muffins don’t need yeast. There is an egg substitute written in the ingredients for this recipe, it is gluten-free already and as far as soy, using palm oil shortening in place of butter or soy butter alternatives would work just fine here. Glad it will work out for her!
Karen said: on March 19, 2013
What is the calorie count for one muffin? I am a GF dieter!
Jules said: on March 20, 2013
Hi Karen, you could consult with my muffin mix nutritionals for an approximate calorie count on the dry mix, alone (approximately 70). We don’t have the ability to run nutritionals on all my recipes, unfortunately. I’m a pretty prolific publisher of recipes, so it would take a team to keep up with me! Hope this helps!