The reviewer gave this recipe 5 stars. This recipe averages a 4.46 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 4.46 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 4.46 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 4.46 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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 24, 2009
This is one of my regular recipes now.
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Home Town: Mississauga, Ontario, Canada
Living In: Barrie, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 31, 2009
I used the zest of one lemon and a squirt of lemon juice instead of the extract, added a little baking soda, decreased the salt, used yogurt in place of milk, decreased the oil, used chopped frozen cranberries, and chopped almonds on top. Overall the texture was excellent, very light but the muffins definitely needed more sugar. After adding some glaze made from powdered sugar+milk, they tasted sweeter.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 25, 2009
made these with cranberry sauce, took out some of the shortening. lower fat and delicious
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Cooking Level: Intermediate

Home Town: Montville, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 12, 2009
These were good. However, I changed the recipe from Lemon Cranberry to Orange Cranberry. I substituted orange zest for the lemon extract. I also decreased the milk to 3/4 cup and replaced the 1/4 cup with orange juice concentrate. This is a PERFECT combination of flavors...Also, I used Craisins, since i didn't have canned cranberries.
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Photo by Allrecipes

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 11, 2009
muffins don't usually rise well for me.. but this recipe worked really well. tasty. next time i would add a bit of flax or wheat germ as another reviewer suggested. thank you for this recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 11, 2009
Loved these muffins. Really moist and delicious. I didn't have lemon extract so I just used lemon zest and juice - turned out perfectly.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 11, 2009
Excellent muffins, the best. I followed some advices for a better result. I didn't add salt instead I added 1/2 teaspoons of baking soda. Good keeper recipe, THANKS.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Photo by shik shak shok :]
Reviewed: Dec. 28, 2008
Soooo good! These were my first muffins and they were delicious. :)
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Photo by shik shak shok :]

Cooking Level: Beginning

Home Town: Indianapolis, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 22, 2008
So far so good! I'll see how they are tomorrow.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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Reviewed: Dec. 20, 2008
Great recipe! These muffins are delicious. In addition to the extract, I used the zest of 1 lemon. It had a really light, refreshing lemon flavor. Next time I might add a bit more zest. I used dried cranberries, as I didn't want these to be really tart. Very nice, very delicate muffins. Thank you!
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Photo by CookinBug aka JL86
Home Town: Ithaca, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 18, 2008
I just had to write to say that I tried this recipe and absolutely LOVE it, being a fan of lemon and cranberry muffins! I used lemon juice and lemon rind instead of the extract and the batter was just right. What was great was that these muffins are still moist and taste fresh five days after making them! Usually muffins go a bit stale after the first day. This recipe is definitely a keeper and I can't wait to make variations of it with blueberries and other fruit. Thanks very much for submitting and sharing this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 26, 2008
YAY! lemon cranberry are my new fav! I made these with quite a bit of lemon zest (1/2 a lemon worth) and they were excellent.
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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 16, 2008
SOOOOOOOOOO GOOOOOOOOOOOOOOODDDDD!! I added poppy seeds and vanilla extract like someone else mentioned.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 13, 2008
Excellent! Soft, moist, and tangy. I added 1/2 teaspoon of baking soda and 1 teaspoon of vanilla. Instead of almonds, I used crumb topping (1/4 c. brown sugar + 2 T flour + 1 T butter cut in). Yum!
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Photo by Megan

Cooking Level: Intermediate

Home Town: Hosmer, South Dakota, USA
Living In: Cabot, Pennsylvania, USA

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