Lemon Cranberry Muffins
4 servings
30 minutes
Lemon-cranberry muffins are a harmony of freshness and light tartness in every bite. This recipe is inspired by Italian baking traditions where citrus notes play an important role. The delicate yogurt-based dough makes the muffins airy and soft, while the cranberry adds brightness to the flavor, creating an amazing balance of sweet and sour. Lemon zest fills the baked goods with a refined aroma, and the sugary coating gives an appetizing crispy crust. Perfect for cozy breakfasts, afternoon tea, or small family celebrations. These muffins are not just a dessert but a little gastronomic journey to sunny Italy.
1
Preheat the oven to 200 degrees. Grease the muffin pan with butter or place a paper liner in each.
2
In a bowl, mix 0.5 cup of sugar, yogurt, vegetable oil, egg, lemon juice and zest (2 teaspoons), and vanilla.
- Sugar: 0.3 glass
- Plain (natural) yoghurt: 0.8 glass
- Vegetable oil: 0.8 glass
- Chicken egg: 1 piece
- Lemon juice: 2 tablespoons
- Grated lemon zest: 3 teaspoons
- Vanilla extract: 1 teaspoon
3
In another bowl, mix both flours, baking powder, baking soda, and salt. Add the yogurt mixture, mix well, and gently fold in the cranberries.
- Coarse-ground flour: 1.5 glass
- Cornmeal: 0.5 glass
- Baking powder (raising agent): 2 teaspoons
- Baking soda: 1 teaspoon
- Salt: 0.3 teaspoon
- Plain (natural) yoghurt: 0.8 glass
- Fresh cranberries: 1.5 glass
4
Spread the dough into the molds.
5
Mix the remaining sugar and lemon zest. Sprinkle it over the dough.
- Sugar: 0.3 glass
- Grated lemon zest: 3 teaspoons
6
Bake for about 20-25 minutes until cooked and golden.
7
Cool for 10 minutes and remove from the mold.
