These Lemon Cranberry Whole Wheat Muffins are a tasty and nutritious treat. Made with whole wheat flour, fresh lemon zest, and tangy cranberries, these muffins are the perfect combination of sweet and tart. They are also packed with fiber and antioxidants, making them a healthy choice for breakfast or a snack. With a prep time of just 20 minutes, you can whip up a batch of these muffins in no time. Enjoy them warm with a cup of tea or coffee for a delightful start to your day.
Ingredients
- 2 cups whole wheat flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon freshly grated lemon zest
- 1 cup fresh or frozen cranberries
Directions
- Preheat the oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the cranberries.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature.
