Cranberry Lemon Poppy Seed Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
Lemony muffins filled with poppy seeds and tart cranberries. These cranberry lemon poppy seed muffins are the perfect morning pick me ups.
  • 1¾ cup all purpose flour
  • 11/2 tablespoons poppy seeds
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup butter, at room temperature
  • ½ cup brown sugar
  • ¼ cup + 1 tablespoon granulated sugar
  • 2 large eggs, beaten
  • ½ cup Greek yogurt
  • 2 teaspoons vanilla extract
  • ¼ cup milk
  • 2 tablespoons lemonjuice
  • 1⅓ cup fresh or frozen cranberries
  1. Preheat the oven to 425F. Line the muffin tins with cupcake liners or spray with nonstick cooking spray. Set aside for now.
  2. In a large bowl, mix flour, poppy seeds, baking soda, and baking powder together.
  3. In a large bowl, beat the butter until smooth. Add granulated sugar and brown sugar, and beat until creamed. Add beaten eggs, Greek yogurt, and vanilla extract, and beat until combined and creamy.
  4. Pour the dry ingredients into the wet ingredients, and mix until just combined. Add milk and lemon juice, then mix until combined. Lastly, fold in the fresh cranberries.
  5. Divide the batter into the cupcake liners as evenly as possible.
  6. Bake the muffins in the oven at 425F for about 5 minutes. Keep the muffins in the oven, and reduce the temperature to 350F. Bake for an additional 15-17 minutes, or until toothpick comes out clean when inserted. The muffins will be in the oven for about 20-22 minutes. Set the muffins aside to cool for about 10 minutes.
  7. Serve the muffins warm or cold.
Recipe by Cooking with a Wallflower at