Cranberry Lemon Muffins

Collect all necessary ingredients and materials beforehand.

Preheat your oven to 400 degrees Fahrenheit (or 205 degrees Celsius, if using a different measuring device).

To avoid sticking, lightly coat the inside of your 12-cup muffin tin with a small amount of oil or non-stick cooking spray. Alternatively, you can line the muffin cups with paper liners for easy removal.

Combine milk and lemon juice in a large container to create a sour milk mixture. Whisk this mixture until it's smooth and well incorporated, then add eggs and oil to the container. Blend these ingredients together until they form a uniform consistency.

In a separate, larger bowl, mix together flour, sugar, baking powder, and salt until they form a cohesive group. Create a small indentation in the center of this mixture, then slowly pour in the milk mixture while gently stirring. Stop mixing once the batter is just combined - overmixing can lead to tough muffins.

Fold in your dried cranberries at this stage, taking care not to overmix the batter.

Using a spoon or piping bag, fill each muffin cup 2/3 full with the prepared batter. Sprinkle a small amount of sliced almonds over each muffin, adding texture and flavor to your finished product.

Place the prepared muffins in the preheated oven and bake until they spring back when gently pressed, taking about 18 to 20 minutes. Remove the muffins from the oven and let them cool in the tin for a few minutes, allowing excess heat to escape.