The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 19, 2009
I made these without almonds and without lemon extract. I did add the juice of one lemon and a little bit of zest, also a 1/2 tsp of almond extract. They have a bright flavor, soft texture, and are tart. They pair nice with a cup of coffee, and are very unique. However tart isn't really a flavorful I go for so I probably won't make this again. I just happened to have the ingredients on hand.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 14, 2009
These were a breeze to throw together and tasted good, but they didn't blow me away. I subbed soymilk for milk, craisins for cranberries and topped with sugar instead of almonds (what I had on hand). Baked at 400 for exactly 18 min. Recipe yielded 17 muffins.
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Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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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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Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
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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Cooking Level: Intermediate

Home Town: Vallejo, California, USA
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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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Cooking Level: Expert

Living In: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 20, 2009
Very delicious and fast. I used dried cranberries, since they were on hand.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
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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Cooking Level: Intermediate

Living In: Rochester, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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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Cooking Level: Intermediate

Home Town: Assen, Drenthe, Netherlands
Living In: North Bay, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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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Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
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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Cooking Level: Expert

Home Town: Eagle, Nebraska, USA
Living In: Grafton, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Photo by Katie
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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Photo by Katie

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 24, 2009
This is one of my regular recipes now.
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Photo by Alexandra Lee
Home Town: Mississauga, Ontario, Canada
Living In: Barrie, Ontario, Canada

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