These sweet and tangy muffins bake up very quickly — perfect for those unexpected guests!
- 2 cups all-purpose flour
- 1 ¼ cups white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup lemon juice
- ¾ cup milk
- 2 eggs
- ½ cup vegetable oil
- 1 cup cranberries, halved
- ⅓ cup toasted slivered almonds
Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
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.
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.
Prep time: 10 mins / Cooking time: 20 mins / Total time: 35 mins
Serving: 12 / Yield: 12 muffins