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Lemon Cranberry Muffins

Lemon Cranberry Muffins

Cost $5.5, save $10

Source: Recommended by CookPal

  • 20 Min
  • 12 Servings
  • $5.5

INGREDIENTS

  • Liquid

    • 🥛 ¾ cup milk
    • 🍋 ¼ cup lemon juice
    • 🥚 2 eggs
    • ½ cup vegetable oil

  • Dry

    • 2 cups all-purpose flour
    • 1 ¼ cups white sugar
    • 1 tablespoon baking powder
    • 🧂 ½ teaspoon salt

  • Mix-ins

    • 1 cup cranberries, halved
    • ⅓ cup toasted slivered almonds

STEPS

1

Gather all ingredients.

2

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

3

Whisk milk and lemon juice together in a jug to make sour milk; whisk in eggs and oil until smooth.

4

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.

5

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

6

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.

NUTRIENTS

Per 1 serving

🔥

281

Calories

  • 4
    Protein
  • 40
    Carbs
  • 12
    Fats

💡 Ensure the cranberries are evenly distributed in the batter for tangy pops of flavor.Use fresh lemon juice for the best citrus taste.Cool muffins completely before storing to avoid condensation.