Lemon Cranberry Muffins

30 May


Nothing like a good muffin, right? Right. It’s strange though because neither of really like muffins that much (no excited giggling was involved). Muffins are not really a prominent dessert in the Italian cuisine. But that’s exactly why we wanted to try them out! Although no chocolate was involved in the making of these muffins they still turned out pretty darn good!

Lemon Cranberry Muffins

From All Recipes


  • 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


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.

Chop ’em

Wet and Dry Ingredients

Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.


A crispy outside and a soft and warm inside.

These muffins were a huge hit with our families. Definitely gone in less then two days! Baked goods don’t really last long in our houses. We would also have to admit that even though cranberry and lemon muffins are not even on our top five list of favourite food pairings (um sounds bitter!) these were actually quite sweet and yummy.

However, we were surprised that no butter was involved. We wonder if it makes a difference if we used butter instead of oil next time? Do the muffins come out more moist or sweeter? Tastier? Hm, something to experiment with we guess.


Denise and Laura


6 Responses to “Lemon Cranberry Muffins”

  1. Gill May 30, 2012 at 7:36 pm #

    When am I gonna get some baking??

  2. Laura May 30, 2012 at 7:58 pm #

    Save one for me! They look delish! 🙂

  3. Sugar & Love Bakery June 18, 2012 at 2:05 pm #

    These look delicious!

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