Lemon Cranberry Muffins

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These sweet and tangy muffins bake up very quickly — perfect for those unexpected guests!

Ingredients:

  • 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

Directions:

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

Calories: 281.3

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