Lemon Cranberry Muffins

These cranberry muffins with lemon are deliciously sweet and tart. Toasted slivered almonds lend texture to these tender and fluffy treats.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 281 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ cup vegetable oil
• 1 ¼ cups white sugar
• ¾ cup milk
• 1 tablespoon baking powder
• ¼ cup lemon juice
• ⅓ cup toasted slivered almonds
• 1 cup cranberries, halved

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.