Total Time
32mins
Prep 10 mins
Cook 22 mins

These are my husband's favourite muffins - every time I decide to make a few batches, he insists I make these.

Ingredients Nutrition

Directions

  1. Preheat oven to 400ºF.
  2. Stir flour, baking powder and salt together.
  3. In a separate bowl, stir the sugar and the lemon zest together, and stir into the flour mixture.
  4. In a measuring jug, mix the lemon juice with the milk and let sit for a few minutes before whisking in the egg and oil.
  5. Make a well in the dry ingredients and pour in the wet ingredients. Stir until ingredients are moistened, then fold in the cranberries.
  6. Scoop into greased 6-cup jumbo muffin pan and bake 23 minutes, making sure that finished muffins pass the toothpick test.
  7. I have no idea how long these take in a 12-cup pan.
Most Helpful

5 5

This recipe made 18 regular size muffins. (baked on 375F for 20 mins) I used dried cranberries & added an extra egg to the batter. I also used half sugar & half Splenda to cut down on calories. Made for PAC Fall 09

5 5

Delicious! The first time Mom made this recipe, she threw in whole cranberries. The muffins were still good, but you really notice a difference when you take the time to halve the berries. The recipe made a dozen, which I baked for about 20 minutes. Thanks for sharing! I'll be making it again. :)

4 5

They are great! But I made some changes : melted butter instead of oil and I added a bit of almond extract. Yummy!