These delightfully light, gluten-free muffins are bursting with bright lemon flavour and tart notes of cranberry. Naturally sweetened with Chandler Honey's Cosmopolitan Honey, they are a beautiful balance between sweet and tangy.
Yields 6 muffins
NOTE: These muffins don't rise as high as all-purpose flour-based muffins, but let me assure you they will give you the same satisfaction.
- ⅓ cup coconut flour plus one extra tablespoon
- ½ tsp baking soda
- small pinch of sea salt
- 3 tbsp Chandler Honey's Cosmopolitan Honey** (loosen with 1 TBSP of water to equal ¼ cup of liquid honey)
- 2 tbsp coconut oil, melted (room temperature)
- 2 eggs
- ½ tbsp vanilla paste (or pure vanilla extract)
- ¼ cup freshly squeezed lemon juice (1-2 lemons), If you would like to amp up the lemon flavour, you can add more lemon juice to the batter.
- 1 tbsp lemon zest (optional, but enhances the lemon flavor)
- ⅓ cup fresh cranberries (or frozen) (reserve a handful for the top of the muffins before baking)
- 6 cup muffin tin + baking cups (or silicone baking cups)
- silicone spatula
- measuring cups & spoons
- metal spoons
- cooking spray (I used coconut oil cooking spray, or any cooking spray of choice)
- paring knife
- zester (or box grater with a zesting panel)
- cutting board
- citrus juicer (or squeeze by hand)
- small and large stainless steel bowl (or ceramic or heavy set glass bowl)
- Line muffin tin with baking cups and spray with cooking spray, set aside.
- Wash and dry the lemon, then roll on the cutting board a couple of times with your palm. Zest the lemon and set it aside. Cut in half, squeeze into a bowl, and set aside.
- In a small bowl, combine dry ingredients, coconut flour, baking soda, and sea salt. Set aside.
- If using fresh cranberries, pour into a bowl of cold water. The good ones will float to the top and should be nice and firm. Discard any dark/brown or soft cranberries. Rinse well through cold water, drain, and set aside. If using frozen cranberries, do not thaw. Just repeat the same steps as fresh cranberries. If there are large cranberries, cut them in half.
Scoop out 3 TBSP worth of Chandler Honey's Cosmopolitan Honey and mix with 1 TBSP of warm water until you get a loose liquidy consistency that equals out to ¼ cup of honey. You will be amazed how a little goes a long way! If it is still too thick just add more water or if it is too runny add a little more honey.
Lemon Cranberry Muffins
- In a large bowl combine wet ingredients, eggs, Chandler Honey's Cosmopolitan Honey, coconut oil, and vanilla. Whisk until well combined. Add in the lemon zest and whisk again.
- It's time to add the dry ingredients! Slowly add in half the mixture, whisk, and then add in the rest and whisk again until everything is well combined.
- Add in the lemon juice slowly and gently mix, as it will instantly react to the baking soda. It will foam and turn pale in colour. Let it stand for 2-3 minutes, the mixture will reduce in volume but not to fret, as it will be enough batter. The batter is also quite thick, similar to the consistency of mashed potatoes.
- Now we add in our beautiful cranberries! Reserve a handful to place on top just before baking to give a beautiful presentation and we can see those lovely little berries! Gently fold in the rest of the cranberries until the batter is well combined.
- Preheat the oven to 350°F.
- Scoop out the batter into a lined muffin tin. Fill each cup until ¾ of the way. Press down the batter as it is quite thick and want to ensure you fill each one enough. Add 1-2 cranberries on the top of the batter and press down gently. Now place in the oven to bake!
- Bake in the oven for 25-27 minutes or until golden brown. Be sure to do the toothpick test to make sure they are done. Let them cool and remove to a platter. You now have yourself a batch of glorious lemon cranberry muffins! Now all that's left to do is enjoy!
Chandler Honey's Cosmopolitan Honey is made with unpasteurized, raw honey, so the flavours are intense and you don't need much. Even a small amount of honey turns out to be the ideal amount of sweetness, leaving you with more honey in your jar to savour (yeah!). However, if you have a sweet tooth, feel free to increase the amount of honey in the batter.
STORAGE: Place in the fridge covered in plastic wrap or a glass container with a lid for up to 3-4 days. It can be kept in the freezer for up to a month in a zip-lock bag or freezer-safe container.
BATCH BAKING: Want more muffins? No problem! Just double up the recipe.