Lemon Cranberry Muffins Recipe

4 5 5
Lemon Cranberry Muffins Recipe
Lemon Cranberry Muffins Recipe photo by Taste of Home
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Lemon Cranberry Muffins Recipe

Read Reviews
4 5 5
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon lemon extract
  • 1 cup fresh or frozen cranberries, halved
  • 1/3 cup slivered almonds, toasted

Directions

In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries.
Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Lemon Cranberry Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p41

Nutritional Facts

1 each: 268 calories, 12g fat (2g saturated fat), 38mg cholesterol, 219mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 5g protein.

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon lemon extract
  • 1 cup fresh or frozen cranberries, halved
  • 1/3 cup slivered almonds, toasted
  1. In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries.
  2. Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Lemon Cranberry Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p41

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Reviews forLemon Cranberry Muffins

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HOGWriter User ID: 3126553 39806
Reviewed Jan. 6, 2014

"Prior reviews were right on - needs more lemon (the flavor is not very pronounced.) These have a good, light texture without being cake-like. Recipe makes a full muffin, so if using a shallow tin, you will easily get more than a dozen. And yes, a little drizzled powder sugar glaze would compliment these quite well to offset the tartness of cranberries. Really a nice recipe."

MY REVIEW
lurky27 User ID: 1251896 133880
Reviewed Nov. 14, 2012

"Good as is, but I'm a big lemon fan, so if you want more zing, add more lemon extract or zest.

~ Theresa"

MY REVIEW
Lorriloves2bake User ID: 6605901 120699
Reviewed Nov. 9, 2012

"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!!!"

MY REVIEW
kleescraga User ID: 3865772 90848
Reviewed Feb. 16, 2012

"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."

MY REVIEW
greenal84 User ID: 6213125 46557
Reviewed Sep. 20, 2011

"DELICIOUS!!! I added a bit more of the lemon extract and some lemon zest, just to make it extra lemony."

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