Lemon Cranberry Muffins

4.5
(196)

These cranberry muffins with lemon are sweet and tangy. They bake up very quickly. Perfect for those unexpected guests!

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

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

  • cup toasted slivered almonds

Directions

  1. Preheat the oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

  2. 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.

  3. Spoon batter into the prepared muffin cups, filling each 2/3 full; sprinkle with almonds.

  4. 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 Facts (per serving)

281 Calories
12g Fat
40g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 281
% Daily Value *
Total Fat 12g 15%
Saturated Fat 2g 9%
Cholesterol 32mg 11%
Sodium 238mg 10%
Total Carbohydrate 40g 15%
Dietary Fiber 1g 5%
Total Sugars 22g
Protein 4g
Vitamin C 4mg 18%
Calcium 102mg 8%
Iron 1mg 8%
Potassium 90mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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