Lemon Cranberry Muffins39 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 35 min
“These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!” - by bobpiazza
Original recipe yields 12 muffins
- Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.
Amount Per Serving (12 total)
- 281 cal
- 12 g
- 40 g
Based on a 2,000 calorie diet
Reviews (39)Rate This Recipe
"These are excellent, fluffy, tasty muffins!! I followed the recipe exactly. Next time I make them I'm going to add some lemon zest cause I LOVE LEMON!! lol! I will now sit down, put my feet up and enj..." See moreoy 1 (or 2) with a nice cuppa tea :) Thanks for the recipe!!"
"I followed the recipe exact. I got 12 biggish muffins out of one recipe, baked at 350*, they were done at just over 22 minutes. Not impressed with this muffin recipe. These turned out super spongy wit..." See moreh a sticky exterior with not a whole lot of flavor. For me, this really was a waste of ingredients. NOTE: I'm not a novice muffin baker, so I really don't know what happened other than too much liquid?"
"I was a little disappointed with these because they didn't have a lot of lemon flavor so I would recommend adding some lemon zest if you have it. I did not add the almonds because I didn't have them,..." See more but the muffins were still pretty good. They were moist and had a good amount of cranberries."
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