Lemon Cranberry Muffins Recipe - Allrecipes.com
Lemon Cranberry Muffins Recipe
  • READY IN 35 mins

Lemon Cranberry Muffins

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    35 mins


  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 More Reviews

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!!

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?

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.

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!

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!

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.

Aug 09, 2012

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

Jun 25, 2012



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  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 40 g
  • 13%
  • Cholesterol
  • 32 mg
  • 11%
  • 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.

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