Reviewed: Nov. 9, 2009

Excellent, very moist. I used 3/4 cups of dried cranberries and put the zest and juice of 1 lemon instead of the lemon extract, I also omitted the almonds.

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Carla_P

Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

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Reviewed: Oct. 22, 2009

it was okay. id use it again as a base recipe, but id add a little spice or something to it (or use craisins). for us, the muffin part was plain with hunks of too tart cranberry, just not our flavor. but they made great moist muffins, so im willing to play around with it next time

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Melissa O.

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Oct. 20, 2009

I added some flax seed and added in some yogurt and applesauce in place of the oil and used lemon zest because i had no lemon extract. These muffins were very good and moist. I made 18 and 8 people ate them all.

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Devin

Cooking Level: Expert

Living In: Fredericksburg, Virginia, USA

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Reviewed: Oct. 16, 2009

These are EXCELLENT. I used some of the suggestions others had made. I substituted a tablespoon of lemon zest and 1 teaspoon juice for the extract.... I also used applesauce and oil.... 1/4 cup of each. AND.......I used dried cherries instead of the cranberries. AWESOME.

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Maggie

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

I made these for the first time this weekend.Only suggestion & I knew this- do not use "papers" in muffin tins.I lost much of these doing this.Otherwise were yummy. Marilyn

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Marilyn

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Reviewed: Sep. 20, 2009

Very delicious and fast. I used dried cranberries, since they were on hand.

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Rebecca

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Reviewed: Jul. 11, 2009

Very good. Omitted almonds, as I didn't have any on hand. And used lemon Zest instead. Sprinkled tops with sugar before baking. Mmmm....

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Lindsay

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Jun. 17, 2009

I substituted raspberries for the cranberries and omitted the almonds. They were great. Easy recipe with ingredients I have in my house regularly. Thanks.

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KELLYKIEFER1

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Reviewed: Jun. 8, 2009

Very good and easy to make. I used 1/4 cup oil and 1/4 cup applesauce and they turned out moist and light.

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Manitobagem

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Reviewed: Jun. 1, 2009

Try these with LIME! I halved the recipe, put 3 tsp of LSA, didn't have lemon so i sqeezed half a lime in to soak through dried cranberries before mixing them in, and a bit of zest. Also 1/2 cup of white choc chips... yummy results, they could loose some sugar since the extra white chocolate are a good sweet complement. But yeah i reckon these are the best muffins i've ever baked.

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bakingmissionary

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Reviewed: May 30, 2009

These are awesome! Very quick and easy.... I think next time I make them I will try real lemon zest and juice in place of the extract for a more "real" lemon flavor. Still they were excellent.

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Jenny S

Cooking Level: Intermediate

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Reviewed: May 27, 2009

This is wonderful muffin recipe. I made this for a Memorial Day Brunch, they were a hit. I used the juice and zest of 1 lemon and dried cranberries. I made a struesal topping as I did not have any alomnds. I did end up with 15 muffins perhaps I did not fill the cups enough..at any rate they turned out pretty and yummy.

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Chris

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Reviewed: May 22, 2009

I loved it! I added juice from both a lemon and an orange, plus zest from each and it boosted the flavor. These were light and fluffy. Just what I've been looking for! Thanks!

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amandajean

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2009

Best lemon cranberry muffin recipe I've tried!! Moist and not too sweet! Substituted lemon zest and juice of one lemon as suggested and the muffins were great - not too lemony, just the right hint...

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StellaSnowflake

Cooking Level: Intermediate

Home Town: Assen, Drenthe, Netherlands

Living In: North Bay, Ontario, Canada

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Reviewed: Apr. 23, 2009

I can not believe how simple it was to make a delicious muffin! So much healthier than store-bought. I used lemon extract with lemon juice for that lemony kick. They were devoured in one day. Yummy!

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Anel

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 21, 2009

the texture was really good. nice and moist, but it wasn't very lemon-y. i used a full teaspoon of really good quality lemon extract as well as the zest from a whole lemon and i could barely tasted it!

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mcintyr1

Cooking Level: Expert

Home Town: Eagle, Nebraska, USA

Living In: Grafton, Wisconsin, USA

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Reviewed: Feb. 28, 2009

These had a great flavor, I liked the lemon with the cranberry and the crunch of the almonds on top. My brother loved them!

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Katie

Cooking Level: Expert

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Reviewed: Feb. 24, 2009

This is one of my regular recipes now.

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Alexandra Lee

Home Town: Mississauga, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Feb. 14, 2009

Excellent sweet and tasty muffins that my boys just love to eat and they get their daily vitamin C with the added zest of one lemon and the juice too. Not too big on extracts, the real thing is so much better tasting and healthier.

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Debbi

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Reviewed: Feb. 4, 2009

This recipe is perfect for a not-so-ordinary breakfast or snack! I followed the recipe exactly, with the exception of using dried cranberries instead of fresh; and I added some orange zest, simply because I had some on-hand and sprinkled the top with oats for a little fiber. I'd like to try adding a few white chocolate chips for a major treat some time! Thanks for sharing. :-)

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Flo

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