I made Lemon Cranberry Muffins yesterday. My alterations were to use some lemon juice and olive oil in place of the butter and lemon zest. I also used an entire (12oz?) package of cranberries that I had bought in the fall and froze. Probably a bit too many cranberries because I think they were a bit sour. The lemon flavor didn't come through as much as I would have liked - the zest was definitely needed.
I added some turbinado sugar on top hoping that it would be a crust of sugar, but I didn't add enough, so there was a bit of crust, but not what I wanted.
I would make these again, but I'll try to follow the recipe the next time :)
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