Recipe by bobpiazza
"These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/4 cups
toasted slivered almonds
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 and enjoy 1 (or 2) with a nice cuppa tea :) Thanks for the recipe!!
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 spongy with a sticky exterior with not a whole lot of flavor. For me, this really was a waste of ingredients. NOTE: I'm not a novice muffin baker, so I really don't know what happened other than too much liquid?
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 them, but the muffins were still pretty good. They were moist and had a good amount of cranberries.
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 a perfect muffin, which browned nicely, was very moist without being sticky, and a delicious muffin. Thanks for posting!
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 mine stuck a little bit (i used butter to grease pan) and about 4 of my tops got pulled off while removing them from pan (even after cooling for 5 minutes in the pan). RECIPE Modifications: I was out of lemon juice so I had to sour the milk with some freshly squeezed lime and (mandarin) orange juice because thats all I had on hand!! I used Craisins instead of fresh cranberry - the OceanSpray website said you don't need to soak them - they are ready to use and the substitute is 3/4 cup of craisins for every 1 cup of fresh cranberries. I skipped the almonds because I didn't have any on hand (seeing a trend? we just moved 1000 miles away so our kitchen is thin right now) - so I just filled the cups with batter and popped them in the oven. BAKING NOTE: Even at 400* this recipe took longer than 18-20 minutes for me (i do not live in CO); toothpicks came out battery at 18 minutes. I rotated the pan at this point to even out the browning of the top edges, then I added about 7 minutes of bake time plus I let then sit in the oven for about 5 minutes after I shut it off. OVERALL, very easy, very tasty - just plan for the extra time to bake! Enjoy!
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
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Cranberry Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 108
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A dozen muffins bursting with flavors of fresh raspberries and tangy lemon.
See how to make simple, delicious blueberry muffins.
See how to make apple muffins with a crumbly cinnamon topping.