I've never heard of a lemon cranberry muffin, just orange cranberry, the tried-and-true combination. But as I am a lemon fanatic, these really hit the spot. I didn't do the cornmeal because it sounded weird (I subbed in white flour) and they turned out well, but after reading the reviews, I plan to try them with cornmeal next time.
From EatingWell: January/February 2011
These lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest. They’re great warm from the oven, but also keep well for a few days and freeze beautifully.
10 Reviews for Lemon-Cranberry Muffins
These muffins turned out a lot more like cornbread than a traditional muffin but they are delicious none the less. They are not overly sweet, making the perfect breakfast or snack.
Delicious, light muffins with just enough sweetness. The lemon and cranberry together is lovely...will make these again!
These muffins were wonderful!! I had white cornmeal (I don't know if it makes a difference from yellow cornmeal). I didn't have actual lemon, so I had to omit the zest and just used the lemon juice in my fridge (I did 3 tablespoons). They came out amazing, so I can only imagine how wonderful they would be with lemon zest!! The cornmeal is a very nice touch which adds great texture to the muffin. I am going to try cornmeal in other muffins recipes I have. I made them into mini muffins which yielded 38.
I would recommend these to anyone and will definitely make these again!!
I followed the directions for these exactly and the end result was a little disappointing. They were crumbly and flat on top ... like they didn't rise or something. Flavour is great tho ... I will try again. Perhaps I made a misstep, but I don't think so.