This is one awesome muffin, I did use craisins because cranberries were not available at my local supermarket and they were just as yummy! FYI-for those of you using a convection oven I did have to change the temp to 325 and reduced the time by two minutes with the fan on high.

I used juice of 1/2 a lemon and the zest of a whole lemon in place of the lemon extract and it came out great! Also, instead of using the traditional muffin pan, I used a muffin-top pan and my family LOVED it!!!

These were good - but not quite like the lemon-cranberry muffins I pick up at the store. I have 3 issues with this muffin. For starters, I reduced the sugar to 3/4 cup - this, I figured, would leave room for the white chocolate chips I so love and have been adding to most muffins I make. Despite the sweetness of the chocolate, the muffins were not as sweet as their store bought counterparts. Secondly, the baked muffin was not of perfect consistency (not enough bubbles - too dense...and yes, I made sure not to over-stir, just until moistened). Perhaps adding a little baking soda will help lighten up the dough. If you do decide to add baking soda, make sure you use buttermilk or use the juice of a lemon (B.S. will not react unless there is an acid ingredient in your batter). This brings me to my third point. The muffin was not tart and lemony. It was rather plain tasting and the only lemon flavor was a hint of extract that tasted very much like extract - that is: FAKE. I would use the zest and juice of a lemon - perhaps even a little more. I will try out with these modifications (using the full cup of sugar, lemon zest and juice and adding 1tsp baking soda) and let you know.

These turned out really gummy and tough for me... I don't think I over mixed the recipe either. I guess something went wrong...

These muffins turned out marvelously! I followed the advice of one of the reviewers and changed it up a bit. I used dried cranberries, 1/4tsp of almond, 1 Tbsp tangelo juice and the zest of one tangelo.

Delicious! Very moist. In addition to the lemon extract I added the zest of a lemon. I was a bit worried that it might be overpowering, but it was absolutely perfect!

Quite frankly, I have never made a muffin this delicious. I just LOVED these. I made an extra half the recipe since I am taking them to a brunch and now I just want to stay home and eat these myself! They were so tender and yes, the batter is somewhat soupy as others said, but the muffins were perfect. I did add about a third cup of flaxmeal for a nutritional boost and because I love it in baked goods. I only put toasted almonds on a few of the muffins, but wish I had done more because it is really good. Thank you so much Noelle for posting this perfect recipe. I will use it over and over!

This recipe is the lemon/cranberry muffin recipe I've been looking for. I got sick of buying them on the way to work so I've been trying to find a half decent recipe. This one is just as good (if not better) than the ones at the local coffee shop. Instead of extract I added the zest and juice of one lemon. I like these muffins to be tart and lemony and I found that amount to be perfect. I also added vanilla, 1/2 tsp of baking soda, and substituted the milk for buttermilk. Thanks for sharing, and I'll be making these ones regularly from now on.

Very good! I made them in my muffin top pan, for around 12-15 minutes, using 1.5 tsp of orange extract plus a generous shake of dried orange zest. And cherry craisins work great too! Nice and moist with good flavor. Thanks!

This recipe was amazing. My kids and BF loved it. I tried it with frozen blueberries and it came out just as well. Thanks for sharing.

These were really yummy! I made them last night with a few modifications to cut back on fat/calories. I reduced the sugar to 3/4 cup, used 4 egg whites and cut the oil back to 1/4 cup and added 1/3 cup unsweetened applesauce - turned out fantastic! Since I didn't have any lemon extract, I used the zest and juice from halI of a lemon (could use more zest next time) and also kept my cranberries (fresh) whole. Thanks...will make again!

I didn't find this recipe "soupy" like another member did. The batter was just right and made 12 large-capped muffins. The texture when baked was cake-like, just the way I like them, and they were delicious served with my homemade strawberry jam.

I added zest of one lemon and I think it really added to the flavor. I did not almonds but it turned out great anyway. I don't think that anything else needs to be changed.

These muffins were real good b/f liked them a lot, I could not get fresh cranberries (not in season) I also could not find frozen I did find dried cranberries I thought they worked real well. I forgot to by the almonds, I will make again and next time with the almonds.

My kids really liked these muffins. For the cranberries, instead of halving them I put them in the blender and pulsed them so they were smaller pieces. And I used vegetable shortening instead of oil, so it wasn't liquidy batter. All in all, turned out well and is now a family favorite.

These muffins were very good. My boyfriend ate 5 in a row! i tried to make them lighter by using vanilla yogurt instead of oil. i also used dried cranberries and 2 teaspoons of lemon extract instead of one to give them more taste. mmmm!