Lemon Cranberry Muffins
These mouth-watering muffins can be baked in less than half and hour. So I often rely on this recipe when time is tight. --Noelle Miles Griggs, Columbia, Illinois
These mouth-watering muffins can be baked in less than half and hour. So I often rely on this recipe when time is tight. --Noelle Miles Griggs, Columbia, Illinois
These were really yummy! I made them last night with a few modifications to cut back on fat/calories. I reduced the sugar to 3/4 cup, used 4 egg whites and cut the oil back to 1/4 cup and added 1/3 cup unsweetened applesauce - turned out fantastic! Since I didn't have any lemon extract, I used the zest and juice from halI of a lemon (could use more zest next time) and also kept my cranberries (fresh) whole. Thanks...will make again!Read More
I really WANTED to love this! I am so disappointed. I always make a test batch exactly as the recipe states, then if I don't like it, I try to save the rest anyway I can. So as is, it was sooo bland, no real lemony flavor. So i thought maybe real lemon juice was needed instead, but I didnt have any lemons so I used bottled concentrate, I also added finely chopped pecans on top before baking. NO LUCK! oh well. *UPDATE* Tried AGAIN, with real lemon juice and zest. I tried as mini muffins and as a loaf. I'm still disappointed.Read More
These were really yummy! I made them last night with a few modifications to cut back on fat/calories. I reduced the sugar to 3/4 cup, used 4 egg whites and cut the oil back to 1/4 cup and added 1/3 cup unsweetened applesauce - turned out fantastic! Since I didn't have any lemon extract, I used the zest and juice from halI of a lemon (could use more zest next time) and also kept my cranberries (fresh) whole. Thanks...will make again!
This recipe is the lemon/cranberry muffin recipe I've been looking for. I got sick of buying them on the way to work so I've been trying to find a half decent recipe. This one is just as good (if not better) than the ones at the local coffee shop. Instead of extract I added the zest and juice of one lemon. I like these muffins to be tart and lemony and I found that amount to be perfect. I also added vanilla, 1/2 tsp of baking soda, and substituted the milk for buttermilk. Thanks for sharing, and I'll be making these ones regularly from now on.
Loved this recipe! I changed it up a little by making them orange flavored. I added zest of one orange w/ 1/2 tsp. of almond extract and about 1 tablespoon of orange juice. I also used dried cranberries which were excellent. Made a streusel topping. They were great! I'm going to try it with lemon/blueberry combo next. Definitely a keeper!
Quite frankly, I have never made a muffin this delicious. I just LOVED these. I made an extra half the recipe since I am taking them to a brunch and now I just want to stay home and eat these myself! They were so tender and yes, the batter is somewhat soupy as others said, but the muffins were perfect. I did add about a third cup of flaxmeal for a nutritional boost and because I love it in baked goods. I only put toasted almonds on a few of the muffins, but wish I had done more because it is really good. Thank you so much Noelle for posting this perfect recipe. I will use it over and over!
Great recipe! These muffins turned out light and moist with a touch of citrus flavor. I subbed orange extract for the lemon and turned these into "Orange Cranberry Muffins". I added a bit of fresh orange juice along with some orange zest to heighten the orange flavor which complimented the fresh cranberries beautifully. I subbed buttermilk for the milk and cut the baking powder in half to compensate. I also added 1/2 cup of chopped walnuts. I topped the muffins off with turbinado sugar before popping them in the oven. I baked these in a Texas sized muffin tin and got 8 huge muffins. They baked up beautifully in exactly 22 minutes. Perfect for breakfast or afternooon snack!
these muffins turned out great. Simple recipe and great results! I didn't have lemon extract so I used lemon zest. Yummy!
I just had to write to say that I tried this recipe and absolutely LOVE it, being a fan of lemon and cranberry muffins! I used lemon juice and lemon rind instead of the extract and the batter was just right. What was great was that these muffins are still moist and taste fresh five days after making them! Usually muffins go a bit stale after the first day. This recipe is definitely a keeper and I can't wait to make variations of it with blueberries and other fruit. Thanks very much for submitting and sharing this!
Great recipe! These muffins are delicious. In addition to the extract, I used the zest of 1 lemon. It had a really light, refreshing lemon flavor. Next time I might add a bit more zest. I used dried cranberries, as I didn't want these to be really tart. Very nice, very delicate muffins. Thank you!
Excellent flavor! I used naturally sweet dried cranberries and it may have made this recipe a little dry for me however, I will make them again adding a couple tablespoons more of the vegetable oil. Thank you.
Very good! I made them in my muffin top pan, for around 12-15 minutes, using 1.5 tsp of orange extract plus a generous shake of dried orange zest. And cherry craisins work great too! Nice and moist with good flavor. Thanks!
These muffins turned out marvelously! I followed the advice of one of the reviewers and changed it up a bit. I used dried cranberries, 1/4tsp of almond, 1 Tbsp tangelo juice and the zest of one tangelo.
I didn't find this recipe "soupy" like another member did. The batter was just right and made 12 large-capped muffins. The texture when baked was cake-like, just the way I like them, and they were delicious served with my homemade strawberry jam.
I run a Bed & Breakfast and I decided to make these for my guests. They were a hit! One lady said they were the best muffins she had ever tasted. Process: I made the mix as per the recipe and baked a couple test muffins, but they were very bland, and definitely not lemony enough. So I added 2 Tbsp of lemon juice to the mix, and the zest of half a lemon. The next batch were delicious! I used full, frozen cranberries, and left out the almonds. This has now become a staple for the B&B!
These are EXCELLENT. I used some of the suggestions others had made. I substituted a tablespoon of lemon zest and 1 teaspoon juice for the extract.... I also used applesauce and oil.... 1/4 cup of each. AND.......I used dried cherries instead of the cranberries. AWESOME.
I really WANTED to love this! I am so disappointed. I always make a test batch exactly as the recipe states, then if I don't like it, I try to save the rest anyway I can. So as is, it was sooo bland, no real lemony flavor. So i thought maybe real lemon juice was needed instead, but I didnt have any lemons so I used bottled concentrate, I also added finely chopped pecans on top before baking. NO LUCK! oh well. *UPDATE* Tried AGAIN, with real lemon juice and zest. I tried as mini muffins and as a loaf. I'm still disappointed.
Great recipe! I have made it twice now - the first time I followed the recipe word for word and it was good I just would have liked a few more cranberries, so the second time I bumped it up to 1 1/2 cups of cranberries and it was perfect!
These were good. However, I changed the recipe from Lemon Cranberry to Orange Cranberry. I substituted orange zest for the lemon extract. I also decreased the milk to 3/4 cup and replaced the 1/4 cup with orange juice concentrate. This is a PERFECT combination of flavors...Also, I used Craisins, since i didn't have canned cranberries.
Wonderful! I did make some changes though. 3/4 c. milk + 1/4 c. sour cream, 1/4 cup lemon juice, *next time will use juice and rind of a whole lemon*, added 1/2 c each of walnuts, chopped dried apricots, and poppy seeds... ooops.. BUT... NOT poppy seeds as I realized AFTER I sprinkled... omg, they were CARAWAY seeds! I managed to scrape off some, but still had about 1/4 c. in the mix. Turned out perfect... no worries at all. :)))
Excellent. I followed someone's advice and added 3 T of lemon juice, 1/2 t of baking soda, and I also added an extra 3/4t of lemon extract. I really wanted lemony muffins! I would have added lemon zest if I'd have had it. I blended up the cranberries a little in the blender before stirring them in. They made the muffin, I think. This will be my recipe for lemon muffins. I'll probably try with strawberries, blueberries, or poppy seeds in the future.
just ok. nothing to write home about.
Very, very tasty muffin! I subbed half the flour with whole wheat white flour, I used dried cranberries and increased them by about 1/3 cup (to use the entire bag) I also upped the lemon extract by 1/2 teaspoon. These are delicious and I would not change a thing for next time. I yielded 17 muffins. Thanks for sharing this recipe!
This recipe is great. I did not have lemon extract, so I used vanilla extract and the zest of one lemon. I will definitely make these again!
Moist, light, airy, tasty. Thanks for sharing!
I made these with lemon zest and one whole lemons juice. I used fresh cranberries and came out very tart but I like them that way! I would cook them a little less then 20 minutes though or the bottoms burn at least in my oven they did for some of them.
I made these by the book the first time, and they were great. The second time, I made them with black cherries instead of cranberries, and flaked coconut in place of the sliced almonds. (I also replaced half the oil with vanilla yogurt).
Delicious muffins, and very quick to put together. Used the zest and juice of one whole lemon instead of the lemon extract, and reduced the milk accordingly. Needed to bake for 23 minutes, but my oven tends to be slow. These muffins did not brown on top, so they look underdone even when they're cooked, so be careful. Thanks!
These were outstanding!!! I wish there were more stars. I didn't have any lemon extract so I did as others did, used Lemon Juice (1 1/2 tsp). It worked out perfectly! My family loves them.
These muffins were great! It was nice to make a cranberry quick bread that used lemon instead of the usual orange.
I used orange extract and craisins. I also made a brown sugar crumb topping, they were so good!!
I used this recipe for the first time last night. I made a double batch because I had a lot of fresh cranberries to use. The only change I made was to use the rind of 1 whole lemon chopped finely and the juice of 1 lemon in place of the lemon extract. They are PERFECT. Just enough sweetness and tartness to make a perfect muffin. The regular sized muffins came out of the paper liners with ease and the mini muffins popped out of the pan which I sprayed with cooking spray. The mini muffins were a HIT at work! This recipe is a keeper!
I have made these muffins numerous times now and they are so yummy!! I took the suggestion of a few reviewers and made some changes - substituted the 1/2 cup oil for 1/4 cup oil and 1/3 cup applesauce, added 1 tsp vanilla and used the zest and juice of 1 lemon instead of the lemon extract. Tim Horton's has nothing on these tasty treats!!!
Delicious! Very moist. In addition to the lemon extract I added the zest of a lemon. I was a bit worried that it might be overpowering, but it was absolutely perfect!
so easy and quick. i couldn't find cranberries in the store, so i substitute cranberries with blackberries and lemon with vanilla. it turned out delicious!
Beautiful and delicious!!! Great recipe. I also used zest and juice of a lemon since I didn't have extract. I put the juice in a measuring cup and topped it with milk to make a cup. That soured the milk which made for an even better muffin! Variations of this recipes are lemon-blueberry, orange-cranberry (Mmmm mmm. . . my favourite!), etc. etc. Definitely a keeper.
These are excellent! I omited the almonds and used the zest and juice from 1 meyer lemon instead of lemon extract. I also used 1 C dried cranberries instead of fresh. Easy to make, delicious, and really perfect texture.
Very good, very easy. Used 2 lemons and zest for each I like it lemony :) And used dried cranberries
These were very good. I made them according to the directions. There are several things I will change when I make them ag again. I will double the amount of cranberries - there were not enough to suit my love of cranberries. I will add more sugar because the muffins weren't all that sweet. I will also sprinkle sugar on top. I will add more lemon. I couldn't even taste the lemon. But I really did like these.
I'm not sure why my muffins had flat tops, but they tasted delicious. I wait until the second day to rate muffins because some are only good fresh out of the oven, but I ate these two mornings in a row and they were equally yummy. I had to use dried cranberries because that's what I had, and instead of lemon extract, I used vanilla and added the zest and juice of one lemon. Very good except for the flat top.
Yummy. I also used a whole "real" lemon including all the zest. With dried cranberries these have a citrus tang and are really delicious. Will make again.
Soooo good! These were my first muffins and they were delicious. :)
Oh my are these yummy! I've tried these twice - once with dried cranberries and once with fresh. The fresh are by FAR better than the dried. I used orange instead of lemon by substituting the zest and juice of one large orange and the flavor was perfect! One tip I learned was to lightly dust the cranberries (or any berry you're added to a batter) with four so they don't sink to the bottom. The toasted almonds make this even better! Yummmm
Wonderful! Added 1 tsp vanilla, used real 1 lemon and zest, 1/3 cup apple sauce for half of the oil, and POPPY SEEDS! :D I had to lower the temp to 375 because it looked like they were burning. Will make lots more!
A friend of mine made some lemon cranberry muffins that were delish, so I thought I would look for a recipe. These were okay, but definitely basic. I will certainly be giving my friend a call...
The batter for these muffins was very thin and soupy, which meant for a messy transfer to muffin cups. I didn't have lemon extract, so I used lemon zest but I also added some fresh squeezed lemon juice. Yum.
Very nice muffin!!!! A simple and very easy recipe!! When followed to the letter this recipe yielded moist, slightly tangy & sweet muffin and the slithered almond topping is a nice touch. You absolutely MUST toast the almonds because they add a nice salty/nutty crunch to balance out the sweet & tangy flavors. As I said, I followed to the letter and my only addition was a dusting of powdered sugar at the end. No sweets come out of my oven without a little powdered sugar! Goes great with a cup of dark roast coffee. Good luck!!
Yum! I used cut up raspberries and these were real good, made 12 generous sized muffins! Wonderful texture and flavour!
Followed the recipe exactly except substituting almond milk for regular milk because i cant do dairy. They turned out a little dry and crumbly.
Excellent sweet and tasty muffins that my boys just love to eat and they get their daily vitamin C with the added zest of one lemon and the juice too. Not too big on extracts, the real thing is so much better tasting and healthier.
The perfect muffin recipe. Quick and easy to make and tasty. They are light. I changed the recipe a little, I used lemon juice about 1 teaspoon concentrate. A great way to use my fresh cranberries.
Very easy muffin. I made mine with orange extract and orange zest and they came out so light and fresh. Alos very pretty muffin!
These were great. I used splenda baking sugar, just to cut the calories, and they turned out great :) I also used more than a cup of cranberries, because I had extra & didn't want to toss them. My in-laws loved them :)
These were very good. I used grated lemon zest and juice of the lemon because I didn't have extract. I also used a mixed berry blend instead of the cranberries because that is what I had on hand. They turned out very well...just not as "cake like" as the ones I get from the coffee shop.
These are awesome! Very quick and easy.... I think next time I make them I will try real lemon zest and juice in place of the extract for a more "real" lemon flavor. Still they were excellent.
Delicious Muffins! I used real lemon juice and lemon zest with dried cranberries and they came out Fantastic! Will definitely make these again! Thanks for the recipe! :)
My diet version: I used splenda instead of sugar, added orange "mush," changed the oil for applesauce, and added a little vanilla. It was still good, but I'm sure the real (not diet) version as listed is amazing.
I once had some great lemon cranberry cookies... and these were nothing like that. My daughter said they were good, so I'm giving them 3 stars. They looked good, but the outsides got crispy, while the inside had very little lemon flavor at all, and a bit of a weird bitterness to the muffin itself. I followed the recipe exactly, so I guess these just aren't my style. I won't make them again.
This is wonderful muffin recipe. I made this for a Memorial Day Brunch, they were a hit. I used the juice and zest of 1 lemon and dried cranberries. I made a struesal topping as I did not have any alomnds. I did end up with 15 muffins perhaps I did not fill the cups enough..at any rate they turned out pretty and yummy.
Delicious. Made mine with raspberries rather than cranberries and added lemon zest. Turned out great, made 12 large muffins with big tops. Very moist.
Excellent! Soft, moist, and tangy. I added 1/2 teaspoon of baking soda and 1 teaspoon of vanilla. Instead of almonds, I used crumb topping (1/4 c. brown sugar + 2 T flour + 1 T butter cut in). Yum!
did not like the outcome at all. the muffins came out looking very "pale". they tasted bland and there was no lemon flavour to it, although i had added extra lemon juice to the recipe already. will not make this again.
This recipe was amazing. My kids and BF loved it. I tried it with frozen blueberries and it came out just as well. Thanks for sharing.
I added some flax seed and added in some yogurt and applesauce in place of the oil and used lemon zest because i had no lemon extract. These muffins were very good and moist. I made 18 and 8 people ate them all.
My version uses half whole wheat flour and the juice of a lemon and grated rind that others have mentioned. I don't have vegetable oil in the house usually so I used melted butter. I've used both blueberries and / or cranberries. Delicious!
I used the zest of one lemon and a squirt of lemon juice instead of the extract, added a little baking soda, decreased the salt, used yogurt in place of milk, decreased the oil, used chopped frozen cranberries, and chopped almonds on top. Overall the texture was excellent, very light but the muffins definitely needed more sugar. After adding some glaze made from powdered sugar+milk, they tasted sweeter.
fantastic and easy recipe! Ill be making these again for sure! Added a few extra cranberries when I got down to filling my last muffin cups...
Amazing muffins, the amount of sugar is simply PERFECT! I did a few modifications of my own... added a teaspoon of lemon juice, about half a teaspoon of almond extract, and sprinkled confectioner's sugar on top (yum!); despite the extra lemon juice the muffins barely tasted like lemon but they were fabulous cranberry muffins. Also, I baked them for 1 hour at 325 F and the inside was perfectly well cooked; they're slightly moist but not wet at all. Perfect!
Very yummy muffins! Instead of using lemon extract, I used the zest and juice of one lemon. I also made a glaze out of powdered sugar and milk and put it on the top. It turned out very nice, but next time I will try more lemon zest and a little bit of vanilla.
I added zest of one lemon and I think it really added to the flavor. I did not almonds but it turned out great anyway. I don't think that anything else needs to be changed.
This is a great recipe im a huge muffin fan and this is a delicous recipe! I substuted the lemon for almond extract as you couldnt taste the lemon, I used real frozen WHOLE cranberries (from our local craberry farm) and I also added pecan halves and apple chunks...AMAZING!!
I was actually looking for a recipe that had cranberry and orange flavours and found this one, so I used orange extract instead of lemon. It was amazing! Definitely going to try it with lemon next time.
This is a great base muffin recipe, something you can use with blueberries or other ingredients. However, I modify the base recipe to make it healthier. - 1 1/2 cups of regular flour, 1/2 cup whole wheat flour - HALF the sugar, or use about 3/4 of honey - Add generous amounts of wheat germ, flak seeds or sprinkle in some multigrain hot cereal (3 table spoons or more) IMO these muffins are superior and offer a nicer texture than the wonderbread texture of most commercial muffins.
YAY! lemon cranberry are my new fav! I made these with quite a bit of lemon zest (1/2 a lemon worth) and they were excellent.
Took these to an event I hosted and people seemed to really like them. I didn't get to try one but when I overhear a complete stranger saying they're delicious, I give 5 stars :)
Excellent muffins, the best. I followed some advices for a better result. I didn't add salt instead I added 1/2 teaspoons of baking soda. Good keeper recipe, THANKS.
Very good and easy to make. I used 1/4 cup oil and 1/4 cup applesauce and they turned out moist and light.
virtually no flavour in these except for the cranberries. was looking for that lemon punch and never got it...used zest and fresh lemon juice but still nothing. very disappointed.
These muffins were excellent! I decided to take some reviewers' suggestions and substitute the lemon extract for the zest and juice of one lemon, until I discovered that I was all out of them! I did, however, have one lime, so I used that instead. I also only had dried cranberries, but they still tasted great! I sprinkled poppy seeds on top, along with the sliced almonds. Delicious!!
I pretty much add as much lemon as i want in these since i perfer them to have more of a lemon taste, but the recipe works out pretty well with the intstructed amount as well. These muffins rise bake easy, and keep really well!
I used juice of 1/2 a lemon and the zest of a whole lemon in place of the lemon extract and it came out great! Also, instead of using the traditional muffin pan, I used a muffin-top pan and my family LOVED it!!!
Fantastic! Thank you for this amazingly simple and delicious recipe!!! I made some healthful changes; 1 1/4 cups of whole wheat flour (in place of one of the cups of all-purpose flour in the original recipe), 1 cup of Rice Dream (non-dairy milk substitute), 2 tsp. of lemon extract, and only 1/3 cup of oil (instead of 1/2 called for in the original recipe). I also used sugared cranberries that I had made the day before, and sprinkled granulated sugar on the tops of the unbaked muffins. Magnificent :)
These were delicious! I didn't have any almonds, but the muffins were still wonderful without them. I also added a streusel topping (butter, brown sugar, flour, and pecans...all chopped together) before baking. Wonderful!
Very delicious and fast. I used dried cranberries, since they were on hand.
My kids really liked these muffins. For the cranberries, instead of halving them I put them in the blender and pulsed them so they were smaller pieces. And I used vegetable shortening instead of oil, so it wasn't liquidy batter. All in all, turned out well and is now a family favorite.
We like to do whole wheat flour at our house. To soften it up and reduce phytic acid, I soak the flour in the milk and 1 Tbsp lemon juice for an hour before mixing it all up. I also add 2 tsp baking soda to the batter to give it a bigger rise with the whole wheat flour. And I use sucanat in place of sugar. Only 1/2 cup or so for a double batch.
This is one awesome muffin, I did use craisins because cranberries were not available at my local supermarket and they were just as yummy! FYI-for those of you using a convection oven I did have to change the temp to 325 and reduced the time by two minutes with the fan on high.
These muffins are delicious! I changed the recipe slightly because I was short on a few of the ingredients. I used 1/2 cup brown sugar and 1/2 cup of white sugar, 1/2 cup applesauce instead of oil, 1 cup whole wheat flour and 1 cup regular flour, and the juice from 1 lemon + the zest from that lemon. Yum!
These had a great flavor, I liked the lemon with the cranberry and the crunch of the almonds on top. My brother loved them!
I thought these were very average, and that is saying something since lemon and cranberries are some of my favorite ingredients.
Liked this one alot, nice twist!
I would use craisins as opposed to fresh cranberries. It was a little too tart for my liking. And perhaps my choosing of cranberries was less than perfect, but the cranberries made the muffin taste weird. The base lemon muffin though was pretty good. I could eat that without the cranberries though.
I didn't have lemon extract so I used the zest and juice of a lemon. For the milk, I used half heavy cream and half water. They turned out very moist. Thanks for the recipe.
These are really great muffins! I did two batches...1 with lemon extract (and zest from one lemon) and the other with 1/2 tsp almond extract and zest from 1 orange (as previously recommended). I added craisins in them as that's what I had, but I think next time, I would add fresh or frozen cranberries...just would be jucier I think. But all in all...fabulous muffins!
Really great if you sub the zest and juice of a whole orange instead of the lemon extract. I also added 2 tspns of vanilla extract.
Try these with LIME! I halved the recipe, put 3 tsp of LSA, didn't have lemon so i sqeezed half a lime in to soak through dried cranberries before mixing them in, and a bit of zest. Also 1/2 cup of white choc chips... yummy results, they could loose some sugar since the extra white chocolate are a good sweet complement. But yeah i reckon these are the best muffins i've ever baked.
Excellent muffin--and the recipe is very forgiving. I didn't have lemon extract, so I substituted the juice of one lemon for the extract. And in an effort to cut the fat, I used skim milk and reduced the oil to 1/3 cup (plus a couple of tbsp of applesauce). Also, I didn't have almonds, so I used almond extract instead and just topped with white sugar sparkles. I couldn't believe how great the texture came out--hearty like a muffin should be, but not dense. They were just a tad too sweet. Next I want to reduce the sugar a bit and substitute a little whole wheat flour for the white. Thanks for the recipe--it's a keeper.
I can not believe how simple it was to make a delicious muffin! So much healthier than store-bought. I used lemon extract with lemon juice for that lemony kick. They were devoured in one day. Yummy!
Not only do these muffins look beautiful, but they are so light and moist and they taste heavenly! I used lemon juice and zest instead of the extract - it tastes very fresh! I also added in 1/2 tsp of vanilla extract and 1/2 tsp of baking soda (to help it rise since it reacts with the acidity of the lemon juice) I subbed in chopped, macerated strawberries for the cranberries. I used the extra strawberry juice, a little lemon juice, some sugar, and made a glaze for the tops, which I put on during the last 3 minutes of baking. It gives the muffin tops have a tangy crispness! Definitely making these again!
Quick, easy, & refreshing fresh flavor
So far so good! I'll see how they are tomorrow.