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TEST KITCHEN APPROVED

Lemon Cranberry Muffins

Name: Lemon Cranberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen
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

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 15 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Noelle Miles Griggs

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

TEST KITCHEN APPROVED

Lemon Cranberry Muffins

6 Reviews Add your review

Yield:1 dozen

Prep:15 min

Cook:20 min

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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

Text Ingredients

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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.