Easy
55 min
Lemon Cranberry Muffins
european
greek
middle eastern region
breakfast
drink
main
side
sweet
sour
savory
umami
medium
fast
Prep
20 min
Cook
35 min
Total
55 min
Ingredients (10)
¾ cup milk
g
¼ cup lemon juice
g
2 eggs
g
½ cup vegetable oil
g
2 cups all-purpose flour
g
1 ¼ cups white sugar
g
1 tablespoon baking powder
g
½ teaspoon salt
g
1 cup cranberries, halved
g
⅓ cup toasted slivered almonds
g
Nutrition
kcal
fat
carbs
protein
Instructions
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.