Lemon Cranberry Muffins

Lemon Cranberry Muffins

"These mouth-watering muffins can be baked in less than half and hour. So I often rely on this recipe when time is tight. --Noelle Miles Griggs, Columbia, Illinois"
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  1. In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries.
  2. Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Reviews

Read all reviews 170
  1. 232 Ratings

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Most helpful positive review

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 adde...

Most helpful critical review

I really WANTED to love this! I am so disappointed. I always make a test batch exactly as the recipe states, then if I don't like it, I try to save the rest anyway I can. So as is, it was sooo...

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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 adde...

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 ...

Loved this recipe! I changed it up a little by making them orange flavored. I added zest of one orange w/ 1/2 tsp. of almond extract and about 1 tablespoon of orange juice. I also used dried c...

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 my...

Great recipe! These muffins turned out light and moist with a touch of citrus flavor. I subbed orange extract for the lemon and turned these into "Orange Cranberry Muffins". I added a bit of fre...

these muffins turned out great. Simple recipe and great results! I didn't have lemon extract so I used lemon zest. Yummy!

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 w...

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 d...

Excellent flavor! I used naturally sweet dried cranberries and it may have made this recipe a little dry for me however, I will make them again adding a couple tablespoons more of the vegetable...

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