Cranberry Lemon Muffins Recipe

Delight in these festive cranberry lemon muffins! Gluten-free and dairy-free, they're perfectly sweet for brunch or a healthy potluck dessert. Made with almond flour and bursting with zesty lemon and tart cranberries, these muffins are a delicious treat. Note: Due to their moist batter, they may sink slightly after baking – but that doesn't affect their amazing flavor!

Prep Time 15 mins
Cook Time 40 mins
Calories 122.9 kcal
Protein 3g
Rating 5.0 (2 Reviews)
Cranberry Lemon Muffins 46

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry Lemon Muffins

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How to Make Cranberry Lemon Muffins

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together 1 ½ cups almond flour, ½ teaspoon salt, and 1 teaspoon baking soda. Gently fold in 1 cup fresh or frozen cranberries.
  3. In a separate bowl, whisk together ½ cup olive oil, 2 large eggs, ½ cup agave nectar, and the zest of 1 lemon.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Fill each muffin liner about ¾ full.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

2g

Fat

7g

Carbs

0g