Lemon Cranberry Almond Muffins

Follow our step-by-step guide on how to make Lemon Cranberry Almond Muffins.

1. Step 1

   Start by preheating your oven to a cozy 400°F (205°C) and get your 12-cup muffin tin ready.

2. Step 2

   You can either grease it lightly or line it with cheerful paper liners—whichever you prefer! In a jug, mix together the milk and lemon juice to create a delightful sour milk.

3. Step 3

   Whisk in the eggs and vegetable oil until everything is beautifully smooth and well combined.

4. Step 4

   In a large bowl, combine the flour, sugar, baking powder, and salt, creating a little well in the center.

5. Step 5

   Pour in your milk mixture and stir gently until just combined; be careful not to overmix! Now, fold in the halved cranberries, adding a burst of flavor to your muffins.

6. Step 6

   Spoon the batter into the prepared muffin cups, filling each one about two-thirds full to allow for some lovely rising.

7. Step 7

   For a delightful crunch, sprinkle the tops with toasted slivered almonds.

8. Step 8

   Pop the muffin tin into your preheated oven and bake for 18 to 20 minutes.

9. Step 9

   You’ll know they’re ready when the tops spring back lightly when pressed.

10. Step 10

    Once baked to perfection, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

11. Step 11

    Enjoy the wonderful aroma filling your kitchen as you anticipate the deliciousness to come!.