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Lemon Cranberry Muffins

6 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 20 min.

Makes

1 dozen

Updated: Sep. 08, 2022
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
Lemon Cranberry Muffins
Lemon Cranberry Muffins Recipe photo by Taste of Home
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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

  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.

Nutrition Facts

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