Preheat the oven to 400F, line jumbo 6 cup muffin tin with paper liners.
Save 18 smaller pieces of cranberries and set aside for top.
Mix flour, baking powder, baking soda and salt in a bowl with a whisk and set aside.
Mix sugar, eggs, oil until blended,
Add yogurt, vanilla, lemon juice, mix to combine.
Add the flour mixture 1/3 at a time and just combine, do not overwork.
Add cranberries and mix until just incorporated.
Divide batter into cups.
Add 3 pieces of cranberry to each muffin and slightly press into batter with a fork.
Sprinkly muffin tops with sugar.
Bake for 10 minutes at 400, reduce heat to 375 and bake for 21 minutes until golden brown, turn tin around at 15 minute mark.
Remove from oven, drizzle small amount of glaze onto center of each muffin top, just enough to form a bit of a puddle at the middle and some streams running down the tops. Allow to cool for 15 - 20 minutes before removing from tin.
To remove from tin, slip a knife tip around the entire perimeter of each muffin top and lightly wiggle the tops back and forth to loosen from tin. Once they're all loose tip the tin over and let the muffins slip out onto your counter, then turn them right side up immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (358g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 455 (53%)|
|Amt Per Serving||% DV|
|Total Fat 50.6g||67 %|
|Saturated Fat 18.3g||91 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 414.4mg||128 %|
|Sodium 310.2mg||11 %|
|Potassium 359.4mg||9 %|
|Total Carbohydrate 85g||25 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 82.7g|
|Protein 19.1g||27 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 864
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