How to Make Lemon Cranberry Muffins - A Step-by-Step Guide

If you're looking for a fresh and tangy treat to start your day, look no further than these delectable Lemon Cranberry Muffins. These muffins are bursting with the bright and zesty flavor of lemons, balanced perfectly with the tartness of fresh cranberries. Whether you're enjoying one for breakfast, as an afternoon snack, or as a dessert, these muffins are sure to delight your taste buds and brighten your day.

The combination of lemon and cranberry is a classic and beloved pairing, and th...

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Ingredients

  • ¾ cup milk
  • ¼ cup lemon juice
  • 2 eggs
  • ½ cup vegetable oil
  • 2 cups all-purpose flour
  • 1 ¼ cups white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup cranberries, halved
  • ⅓ cup toasted slivered almonds

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Additional Time: 5 mins
  • Total Time: 35 mins
  • Servings: 12
  • Yield: 12 muffins

  • Gather all ingredients.
  • Preheat the oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Whisk milk and lemon juice together in a jug to make sour milk; whisk in eggs and oil until smooth.
  • Stir flour, sugar, baking powder, and salt together in a large bowl, making a well in the center; pour milk mixture into well and stir just until batter is combined; fold in cranberries.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full; sprinkle with almonds.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
  • Nutrition

    281 cal.

    • Total Fat: 12g
    • Saturated Fat: 2g
    • Cholesterol: 32mg
    • Sodium: 238mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 1g
    • Total Sugars: 22g
    • Protein: 4g
    • Vitamin C: 4mg
    • Calcium: 102mg
    • Iron: 1mg
    • Potassium: 90mg