- 1 cup all-purpose flour
- 1 cup spelt flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, at room temperature
- 2/3 cup sugar
- 2 large eggs
- 1/2 cup Greek yogurt
- 1 teaspoon vanilla extract
- 6 ounces fresh cranberries (about 1 1/2 cups)
- 1/4 cup granulated cane sugar
- 1/4 cup orange juice
- Demerara sugar, for sprinkling
How to make this recipe
Preheat the oven to 375° and line a 6-cup muffin pan with paper liners.
Whisk together the flours, baking powder, baking soda and salt.
In a small saucepan over medium heat, add the fresh cranberries, sugar and orange juice. Simmer the cranberries for about 8 minutes until the berries pop and the liquid reduces down significantly. Take off the heat, grate in the lemon zest, and set aside.
In a large bowl, using an electric mixer, beat the butter and sugar on high until light and fluffy. While mixing, scrape down the sides of the bowl with a spatula every so often, about 5 minutes. Once butter is pale in color, beat in the eggs one at a time. Add the vanilla extract and yogurt until combined.
With the mixer on low, gently add the dry ingredients until incorporated. Gently fold in one cup of the cranberries until evenly distributed throughout. Spoon the muffin batter into the paper cups, then scatter the tops with a little Demerara sugar. Bake for 20 minutes, until a cake tester inserted in the center comes out clean. Let the muffins cool briefly in the pan, and then place them on a cooling rack. To serve, spoon a little of the remaining cranberry relish over each muffin.