These cranberry muffins with lemon are sweet and tangy. They bake up very quickly. Perfect for those unexpected guests!
Ingredients
- milk: 0.75 cup
- lemon juice: 0.25 cup
- eggs: 2 piece
- vegetable oil: 0.5 cup
- all-purpose flour: 2 cups
- ¼ cups white sugar: 1 piece
- baking powder: 1 Tbsp
- salt: 0.5 tsp
- cranberries: 1 cup (halved)
- slivered almonds: 0.33333 cup (toasted)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Preheat the oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
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Whisk milk and lemon juice together in a jug to make sour milk; whisk in eggs and oil until smooth. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Spoon batter into the prepared muffin cups, filling each 2/3 full; sprinkle with almonds. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
