Lemon Cranberry Muffins Recipe

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Most Helpful Positive Review

Jun 26, 2012

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 enjoy 1 (or 2) with a nice cuppa tea :) Thanks for the recipe!!

—Cas

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Most Helpful Critical Review

Nov 27, 2012

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 with 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?

—Sarah Jo

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45 Ratings

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Aug 18, 2012

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, but the muffins were still pretty good. They were moist and had a good amount of cranberries.

—goldie

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Aug 12, 2012

Tasted GREAT - not Dry. Dryness is the result of over mixing and/or over-baking. TIP: Since there is no butter in this recipe, I recommend using the paper/foil baking cups in a muffin pan as mine stuck a little bit (i used butter to grease pan) and about 4 of my tops got pulled off while removing them from pan (even after cooling for 5 minutes in the pan). RECIPE Modifications: I was out of lemon juice so I had to sour the milk with some freshly squeezed lime and (mandarin) orange juice because thats all I had on hand!! I used Craisins instead of fresh cranberry - the OceanSpray website said you don't need to soak them - they are ready to use and the substitute is 3/4 cup of craisins for every 1 cup of fresh cranberries. I skipped the almonds because I didn't have any on hand (seeing a trend? we just moved 1000 miles away so our kitchen is thin right now) - so I just filled the cups with batter and popped them in the oven. BAKING NOTE: Even at 400* this recipe took longer than 18-20 minutes for me (i do not live in CO); toothpicks came out battery at 18 minutes. I rotated the pan at this point to even out the browning of the top edges, then I added about 7 minutes of bake time plus I let then sit in the oven for about 5 minutes after I shut it off. OVERALL, very easy, very tasty - just plan for the extra time to bake! Enjoy!

—cmosk06

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Aug 20, 2012

Excellent! I made the large size muffins, and baked them 25 minutes. I used dried cranberries, and let them sit in very hot water for 1/2 hour before adding them to plump them up. The result was a perfect muffin, which browned nicely, was very moist without being sticky, and a delicious muffin. Thanks for posting!

—gidgette

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Aug 08, 2012

These are very yummy. I used orange instead of lemon and left out the almonds because my daughter doesn't like almonds. They are very good and both of my children are eating them as I type.

—LROSM

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Aug 09, 2012

Really liked these, as did my kids. I used Craisins instead of cranberries.

—jillwithaj

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Jun 25, 2012

DELICIOUS!. I USED WALNUTS & STEVIA

—sharon

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Nutrition

Calories
281 kcal
14%

Carbohydrates
40 g
13%

Cholesterol
36 mg
12%

Fat
12 g
19%

Fiber
1.3 g
5%

Protein
4.4 g
9%

Sodium
238 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Cranberry Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 281
Calories from Fat: 108

% Daily Value *
Total Fat 12g 19 %
Saturated Fat 1.8g 9 %
Cholesterol 36mg 12 %
Sodium 238mg 10 %
Potassium 90mg 3 %
Total Carbohydrates 40g 13 %
Dietary Fiber 1.3g 5 %
Protein 4.4g 9 %
Sugars 22.3g
Vitamin A 2 %
** Vitamin C 6 %
Calcium 13 %
Iron 14 %
** Thiamin 18 %
Niacin 17 %
Vitamin B6 2 %
Magnesium 6 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.