Lemon Yogurt Cranberry Muffins Recipe

lemon yogurt cranberry muffins are made with chopped cranberries and wheat flour. Flavored with lemon extract and lemon zest, this muffin is tangy and summer fresh. The honey sweetens up this little bake just the right amount.


Difficulty LevelEasyHealth IndexAverage
MethodInterest Group


 Honey150 Milliliter
 Vegetable oil75 Milliliter
 Lemon extract1 1⁄2 Teaspoon
 All purpose flour1 3⁄4 Cup (28 tbs)
 Whole wheat flour3⁄4 Cup (12 tbs)
 Baking powder2 1⁄2 Teaspoon
 Lemon yogurt1 Cup (16 tbs)
 Coarsely chopped cranberries1 Cup (16 tbs)
 Lemon zest1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2879 Calories from Fat 890

% Daily Value*

Total Fat 101 g154.9%

Saturated Fat 17.1 g85.6%

Trans Fat 0 g

Cholesterol 845.9 mg

Sodium 1417.3 mg59.1%

Total Carbohydrates 430 g143.3%

Dietary Fiber 30.8 g123%

Sugars 163 g

Protein 83 g166%

Vitamin A 22.7% Vitamin C 95.6%

Calcium 134.1% Iron 114.5%

*Based on a 2000 Calorie diet


In a large mixer bowl, beat together honey and oil until creamy.
Beat in eggs and lemon extract.
In another bowl, combine all-purpose flour, whole-wheat flour and baking powder.
Add to egg mixture alternately with yogurt, beginning and ending with flour mixture.
Fold in cranberries and zest, stirring just until moistened.
Do not overmix.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven for 15 to 20 minutes.