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.
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