Lemon Cranberry Muffins

Lemon Cranberry Muffins

bobpiazza

"These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!"
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Ingredients

35 m servings 281 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 12 g
  • 19%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
  3. Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 85
  1. 96 Ratings

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Most helpful positive review

These are excellent, fluffy, tasty muffins!! I followed the recipe exactly. Next time I make them I'm going to add some lemon zest cause I LOVE LEMON!! lol! I will now sit down, put my feet up a...

Most helpful critical review

I followed the recipe exact. I got 12 biggish muffins out of one recipe, baked at 350*, they were done at just over 22 minutes. Not impressed with this muffin recipe. These turned out super spon...

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These are excellent, fluffy, tasty muffins!! I followed the recipe exactly. Next time I make them I'm going to add some lemon zest cause I LOVE LEMON!! lol! I will now sit down, put my feet up a...

I followed the recipe exact. I got 12 biggish muffins out of one recipe, baked at 350*, they were done at just over 22 minutes. Not impressed with this muffin recipe. These turned out super spon...

I was a little disappointed with these because they didn't have a lot of lemon flavor so I would recommend adding some lemon zest if you have it. I did not add the almonds because I didn't have...

Excellent! I made the large size muffins, and baked them 25 minutes. I used dried cranberries, and let them sit in very hot water for 1/2 hour before adding them to plump them up. The result was...

Tasted GREAT - not Dry. Dryness is the result of over mixing and/or over-baking. TIP: Since there is no butter in this recipe, I recommend using the paper/foil baking cups in a muffin pan as ...

These are very yummy. I used orange instead of lemon and left out the almonds because my daughter doesn't like almonds. They are very good and both of my children are eating them as I type.

Really liked these, as did my kids. I used Craisins instead of cranberries.

DELICIOUS!. I USED WALNUTS & STEVIA

Well, I did alter this recipe, so if that annoys you stop reading. I reduced sugar to 1 cup. I decided to add half a clementine that I lightly pureed in my food processor to the batter. Since...

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