Lemon Cranberry Muffins

Lemon Cranberry Muffins

65
bobpiazza 0

"These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!"

Ingredients

35 m {{adjustedServings}} servings 281 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 12 g
  • 19%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. 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.
  3. 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.
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Reviews

65
  1. 75 Ratings

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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 a...

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 spon...

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...