Cranberry Lemon Almond Muffins
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 15
A moist and tender muffin awaits you with the sweet tartness of cranberries and lemon.
  • 2 cups flour
  • 1½ cup sugar
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • ¼ cup lemon juice
  • ¾ cup milk
  • 2 eggs
  • ½ cup canola
  • 1½ cups cranberries fresh or frozen
  • ⅓ cup slivered almonds
  1. Preheat oven to 400F. Line 15 muffin cups with paper liners.
  2. Whisk together flour, baking soda and salt in a medium bowl and set aside. In the bowl of a stand up mixer with a paddle attachment. Cream together oil and sugar. Beat in eggs until smooth. Mix milk and lemon juice together, it will curdle but don't worry. Now alternately add the milk mixture and the flour until all is combined. Fold in the nuts and cranberries.
  3. Fill the muffin liners to almost full. Bake for 18-20 min. until nicely browned and the tops bounce back when lightly touched. Cool for 5 min. and then remove from pan to completely cool on a cooling rack.
Recipe by Noshing With the Nolands at