This cranberry lemon muffin recipe makes the perfect holiday breakfast

This Cranberry Lemon Muffins recipe is easy-to-follow, healthy, and wholesome. So why not give it a try? You can make it using fresh or frozen cranberries from Thanksgiving or Christmas.

INGREDIENTS & SUBSTITUTIONS

• Flour: We use an all purpose flour to make these muffins. We haven’t tried it, but they should turn out just fine using a 1:1 gluten-free flour if you have an intolerance.
• Baking powder and baking soda: So that the muffins rise when they are baked and get light and fluffy.
• Salt: A little salt really helps to enhance the sweetness of these cranberry muffins.
• Maple syrup: We like to use maple syrup to naturally sweeten the muffins. Honey would work too.
• Coconut oil: Melted coconut oil adds moistness to the muffins. You can substitute it with vegetable oil or melted butter if you don’t have it to hand.
• Eggs: To bind the dry ingredients together.
• Yogurt: Greek yogurt adds some additional moisture, as well as a rich creamy taste. Plain yogurt can be used, but you get an extra boost of protein with Greek.
• Lemon: Use lemon juice and zest for a tangy and fresh flavor.
• Cranberries: Make these muffins with fresh or frozen cranberries.
• Almonds: Toasted sliced almonds add a great nutty taste and texture to these muffins. You could use other nuts like walnuts or pecans if you prefer.

For more easy Christmas morning breakfast ideas, click here!

HOW TO MAKE CRANBERRY LEMON MUFFINS

1. Whisk together the maple syrup and melted coconut oil.
2. Add the eggs, greek yogurt, lemon juice and lemon zest.
3. Mix well to combine.
4. Stir in the dry ingredients and fold in the cranberries and almonds.
5. Place the batter into a muffin tin.
6. Bake util set and lightly browned.

TIPS FOR MAKING CRANBERRY MUFFINS

1. If using frozen cranberries, do not thaw them. Use them right from the freezer and fold them quickly into the batter before baking. If they start to thaw the color will leak and you’ll have pink muffins.
2. Be careful not to over mix the batter. The wet ingredients should be well and evenly combined, but when you add the flour don’t over mix. Stop mixing once there is no dry flour left. If you overwork the mixture, the gluten over develops and your muffins can turn out to be quite dense.
3. Let the muffins cool completely on a wire rack. The wire rack allows cool air to circulate all round so you don’t get soggy bottoms.
4. Make it your own! This is a great basic muffin recipe that you can easily adapt to suit your own tastes. Swap the lemon juice for orange juice, or swap the cranberries with blueberries. Try adding a little ground cinnamon or ginger for a different flavor.

The mixture of the lemon with the milk gives it a zesty flavor that compliments the taste of the cranberries and the sweet cane sugar. Get ready for your house to smell heavenly and yummy!

If you try this healthy-ish feel good Cranberry Lemon Muffins recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!