Lemon Cranberry Einkorn Muffins Recipe

Some homemade lemon cranberry einkorn muffins.

Lemon Cranberry Einkorn Muffins Recipe

You don’t have to be a baker extraordinaire to make these lemon cranberry einkorn muffins! The ingredients come together in a snap for a simple and delicious treat.

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 189

Author Cheryl Najafi

Ingredients

2 cups (9 oz) all-purpose einkorn flour
1/3 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 large egg lightly beaten
1 egg white lightly beaten
3/4 cup milk
2 tsp vanilla extract
3/4 cup unsalted butter melted then cooled
2 Tbsp lemon juice
zest of 2 lemons
2 cups cranberries fresh or frozen

glaze

5 tsp lemon juice
1 cup powdered sugar

Instructions

Place rack in center of the oven and preheat to 350 degrees. Line a muffin tin with paper liners and set aside.
Combine flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Mix in lightly beaten eggs, milk, vanilla, butter and lemon juice until combined.
Fold in lemon zest and cranberries until well distributed throughout the batter. Cover with kitchen towel and let sit on counter 30 minutes. Einkorn flour needs a resting time to fully hydrate. Scoop batter into muffin liners, filling each one mostly full.
Bake 20-25 minutes or until tops are firm and a toothpick tester comes out with moist crumbs attached. Remove from oven and allow muffins to cool.
To make the glaze, stir together lemon juice and powdered sugar in a small bowl then drizzle over muffins when cooled or slightly warm.

Notes

Mixing your batter by hand with a whisk turns out light and fluffy dough that’s not as dense!

Nutrition