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These mouthwatering 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
Nutritional Facts 1 serving (1 each) equals 268 calories, 12 g fat (2 g saturated fat), 38 mg cholesterol, 219 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Lemon Cranberry Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p41
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Nov. 14, 2012 by lurky27
Good as is, but I'm a big lemon fan, so if you want more zing, add more lemon extract or zest.~ Theresa
Good as is, but I'm a big lemon fan, so if you want more zing, add more lemon extract or zest.
~ Theresa
Reviewed on Nov. 09, 2012 by Lorriloves2bake
I just made these muffins for my co-workers & they raved about them. I just bought a new stove so I took them out at 12 ms. I made them again & they burnt on the bottom. Will bake them again but at 350 degrees. I think 400 is too high!!!
Reviewed on Feb. 16, 2012 by kleescraga
Great, very light, extra tasty with two of my favorites: lemon and cranberry. Next time, I think I'll sprinkle the tops with sugar prior to baking for a little extra sweetness to offset the tartness of the cranberries. The recipe made 16 big muffins for me.
Reviewed on Sep. 20, 2011 by greenal84
DELICIOUS!!! I added a bit more of the lemon extract and some lemon zest, just to make it extra lemony.
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