Lemon Cranberry Muffins
Description
These cranberry muffins with lemon are deliciously sweet and tart. Toasted slivered almonds lend texture to these tender and fluffy treats.
Ingredients
•
3/4 cup milk
•
1/4 cup lemon juice
•
2 eggs
•
1/2 cup vegetable oil
•
2 cups all-purpose flour
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1 1/4 cups white sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 cup cranberries, halved
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1/3 cup toasted slivered almonds
Directions
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.