Lemon Cranberry Muffins

Recipe View Step 1: Prepare Ingredients (5 minutes). Gather all ingredients and have them measured and ready to go.

Recipe View Step 2: Preheat and Prep (5 minutes). Preheat oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line with paper liners.

Recipe View Step 3: Make Sour Milk (2 minutes). In a jug or liquid measuring cup, whisk together the milk and lemon juice. This will create a 'sour milk' which adds a lovely tang to the muffins. Whisk in the eggs and oil until smooth and well combined.

Recipe View Step 4: Combine Dry Ingredients (3 minutes). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Create a well in the center of the dry ingredients.

Recipe View Step 5: Combine Wet and Dry (2 minutes). Pour the milk mixture into the well in the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. Fold in the halved cranberries.

Recipe View Step 6: Fill Muffin Cups (3 minutes). Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle the tops evenly with the toasted slivered almonds.

Recipe View Step 7: Bake (18-20 minutes). Bake in the preheated oven until the tops are golden brown and spring back lightly when pressed. A toothpick inserted into the center should come out clean.

Recipe View Step 8: Cool (5 minutes in tin, then transfer to wire rack). Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.