Recipe By bobpiazza
Published Jun 19th
Prep 10m Cook 20m Additional 5m Ready In 35m
Servings 12 muffins Calories 281.3

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

Recipe 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

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. 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. 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.

Nutrition Facts

  • Calories 281.3
  • Carbohydrate 40 g
  • Cholesterol 32.2 mg
  • Fat 12 g
  • Fiber 1.3 g
  • Protein 4.4 g
  • Saturated Fat 1.8 g
  • Sodium 237.7 mg
  • Sugar 22.3 g

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  1. 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 I did this I reduced the milk/lemon juice mixture just a tad. Used the same clementine to - Read more ...
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. 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 - Read more ...
  5. 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 - Read more ...
  6. Really liked these, as did my kids. I used Craisins instead of cranberries.
  7. 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.
  8. 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!!