Prep Time::10 mins
Cook Time::20 mins
Additional Time::5 mins
Total Time::35 mins
Servings::12
Yield::12 muffins
Ingredients
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¾ cup milk
¼ cup lemon juice
2 eggs
½ cup vegetable oil
2 cups all-purpose flour
1 ¼ cups white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup cranberries, halved
⅓ cup toasted slivered almonds
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Preheat the oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Whisk milk and lemon juice together in a jug to make sour milk; whisk in eggs and oil until smooth.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Spoon batter into the prepared muffin cups, filling each 2/3 full; sprinkle with almonds.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios