Rating: 4.49 stars
197 Ratings
  • 5 star values: 121
  • 4 star values: 58
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 0

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

Recipe Summary test

prep:
10 mins
cook:
20 mins
additional:
5 mins
total:
35 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

281 calories; protein 4.4g; carbohydrates 40g; fat 12g; cholesterol 32.2mg; sodium 237.7mg. Full Nutrition
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Reviews (205)

Most helpful positive review

Rating: 5 stars
06/26/2012
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!! Read More
(51)

Most helpful critical review

Rating: 3 stars
11/27/2012
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 ingredients. NOTE: I'm not a novice muffin baker, so I really don't know what happened other than too much liquid? Read More
(35)
197 Ratings
  • 5 star values: 121
  • 4 star values: 58
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 0
Rating: 5 stars
06/26/2012
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!! Read More
(51)
Rating: 3 stars
11/27/2012
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 ingredients. NOTE: I'm not a novice muffin baker, so I really don't know what happened other than too much liquid? Read More
(35)
Rating: 4 stars
08/18/2012
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 cranberries. Read More
(24)
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Rating: 5 stars
08/20/2012
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 posting! Read More
(21)
Rating: 5 stars
08/12/2012
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 while removing them from pan (even after cooling for 5 minutes in the pan). RECIPE Modifications: I was out of lemon juice so I had to sour the milk with some freshly squeezed lime and (mandarin) orange juice because thats all I had on hand!! I used Craisins instead of fresh cranberry - the OceanSpray website said you don't need to soak them - they are ready to use and the substitute is 3/4 cup of craisins for every 1 cup of fresh cranberries. I skipped the almonds because I didn't have any on hand (seeing a trend? we just moved 1000 miles away so our kitchen is thin right now) - so I just filled the cups with batter and popped them in the oven. BAKING NOTE: Even at 400 this recipe took longer than 18-20 minutes for me (i do not live in CO); toothpicks came out battery at 18 minutes. I rotated the pan at this point to even out the browning of the top edges then I added about 7 minutes of bake time plus I let then sit in the oven for about 5 minutes after I shut it off. OVERALL very easy very tasty - just plan for the extra time to bake! Enjoy! Read More
(16)
Rating: 5 stars
08/08/2012
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. Read More
(11)
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Rating: 5 stars
03/14/2015
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 made a tangerine sugar to top the muffins with. I zested it into turbinado sugar mixed well let sit for a bit then topped muffins with it before baking. These are fabulous muffins. Light and fluffy! (I found they only needed about 15-16 minutes- so watch your baking times). Read More
(8)
Rating: 5 stars
08/09/2012
Really liked these, as did my kids. I used Craisins instead of cranberries. Read More
(7)
Rating: 5 stars
06/25/2012
DELICIOUS!. I USED WALNUTS & STEVIA Read More
(6)