Cranberry yogurt muffins are a delightful blend of tangy cranberries, creamy yogurt, and soft, fluffy texture. Perfect for breakfast or a snack, this recipe is simple and yields delicious results every time. Here’s a step-by-step guide.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ½ cup plain yogurt (room temperature)
- ⅓ cup milk (or buttermilk)
- ⅓ cup melted butter (cooled)
- 1 cup fresh or frozen cranberries
- 1 tbsp lemon zest (optional, for brightness)
Instructions:
1. Preheat & Prep: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. Mix Dry Ingredients: In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, beat the egg, then whisk in yogurt, milk, melted butter, and lemon zest (if using).
4. Blend Batter: Pour wet ingredients into dry ingredients. Stir *just until combined* (overmixing makes muffins tough). Gently fold in cranberries.
5. Bake: Divide batter evenly into the muffin tin. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
6. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Tips: For extra flavor, add ½ cup chopped nuts or a sprinkle of cinnamon on top before baking. Enjoy these moist, tangy muffins plain or with a pat of butter!
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