Lemon Cranberry Muffins recipe

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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

Nutrition Info

281.3 calories
carbohydrate: 40 g
cholesterol: 32.2 mg
fat: 12 g
fiber: 1.3 g
protein: 4.4 g
saturatedFat: 1.8 g
servingSize: -
sodium: 237.7 mg
sugar: 22.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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. 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.

Recipe Yield

12 muffins

Recipe Note

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

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