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Whole Wheat Lemon & Cranberry Muffins

Whole Wheat Lemon & Cranberry Muffins with the tartness of lemon and cranberry are winners every time I make them.
Course Breakfast, Dessert
Cuisine American


  • 1.5 cups whole wheat flour
  • 3/4 cup coconut sugar raw
  • 2 eggs large
  • 1/2 cup buttermilk
  • 1/2 cup butter melted
  • one lemon Zest of
  • 1/2 cup cranberries dried (rehydrated)
  • 1/4 cup almond slivers
  • 1 tsp baking powder

For the topping

  • 1 tbsp muesli cornflakes /
  • 1 tbsp brown sugar
  • 1 tbsp cranberries


  • In a large bowl, whisk together all the dry ingredients apart from the ones for the topping, i.e, whole wheat flour, sugar, dried cranberries, almonds and baking powder.
  • In another bowl, lightly whisk together the eggs, melted butter, buttermilk and vanilla.
  • Gently combine the wet ingredients into the dry ingredients, taking care not to over mix.
  • Pour into lined cupcake tray, add the toppings and bake for about 16 minutes or done at 180C.
  • Serve warm with a glass of milk or orange juice for a tasty, healthy yet indulgent weekend breakfast.


If you make this, share a picture with me on twitterinstagram or Facebook? I would love to hear what you have to say about it !
Tried this recipe?Let us know how it was!