Lemon Cranberry Muffins

01Method

1. 1

   Gather all the required ingredients before starting.

2. 2

   Heat the oven to 400°F (205°C). Prepare a 12-cup muffin tin by greasing it or lining each cup with a paper liner.

3. 3

   Combine milk and lemon juice in a jug, whisking until the mixture curdles slightly into sour milk. Beat in the eggs and oil until the mixture is smooth.

4. 4

   In a large bowl, mix together the flour, sugar, baking powder, and salt. Create a well in the center, then pour in the milk mixture and stir until just combined — do not overmix. Gently fold in the cranberries.

5. 5

   Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Scatter the almonds over the tops.

6. 6

   Bake until the tops bounce back when lightly touched, approximately 18 to 20 minutes. Allow the muffins to rest in the tin for 5 minutes before transferring them to a wire rack to finish cooling.