I feel like I’ve missed the time to bake classic fall desserts – apple pie, pumpkin pie, well pretty much any pie, and everything pumpkin spiced- BUT I did manage to use cranberries to make lemon cranberry muffins!

I’m not usually a fan of muffins but when I’m at work and hungry, I zone in on those large coffee Shop cranberry muffins. Find me hungry and hell, you can find me scavenging on any ward of the hospital that supposedly has food. The labor and delivery floor is usually a good place to find bagels or doughnuts (and new babies of course!)

The reason why I always go for the cranberry muffin is because I find the tart cranberry balances the sweetness of a muffin so well, and it is just so satisfying (and so is delivering a baby I guess.) I had never used fresh cranberries before, so when I saw them in the market, I first tasted one, and could not understand how they taste so good baked in stuff! And boy do they! These muffins are AH-mazing!

Lemon Cranberry Muffins

Ingredients:

• ½ cup plain yogurt
• 1 cup granulated sugar
• 3 large eggs
• pinch salt
• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 1/2 tbsp lemon zest
• 1/2 tsp vanilla extract
• ½ cup melted cooled butter
• 2 cups fresh cranberries

Directions:

1.  Preheat oven to 350 F.  Mix together – yogurt, sugar, and eggs together in a large bowl.  Add the lemon zest and vanilla extract.
2. In a separate bowl, mix together the flour, salt and baking powder.  Add dry ingredients to wet, and stir together until moistened.
3. Add the melted butter and mix the batter until smooth.
4.  Fold in cranberries with a wooden spoon.
5. Bake for 20-25 minutes until a toothpick inserted into muffins comes out clean.

Slight Adaption from FoodRepublik