Name: Glazed Lemon Cranberry Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 1 cup Fresh Cranberries, Quartered; 1 tablespoon Lemon Zest, From 1 lemon; 1/2 cup Granulated Sugar, Plus 1 tablespoon; 2 1/2 cups All-Purpose Flour; 2 1/2 teaspoons Baking Powder; 1 teaspoon Salt; 2 Eggs; 4 tablespoons Unsalted Butter, Melted and cooled; 1/4 cup Canola Oil; 1 cup Milk; 1 1/2 teaspoons Pure Vanilla Extract; 1 cup Powdered Sugar; 2 tablespoons Lemon Juice, From 1 lemon

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These glazed lemon cranberry muffins are light and fluffy with the tart, fresh cranberries complimenting the sweet lemon glaze perfectly!

Glazed Lemon Cranberry Muffins - These glazed lemon cranberry muffins are light and fluffy with the tart, fresh cranberries complimenting the sweet lemon glaze perfectly!

I never used to like cranberries. Especially in muffins.

This seems rather bizarre to me at the moment, given that I have no less then three dozen lemon cranberry muffins in my freezer right now. And that doesn’t even count all the cranberry muffins that my family has consumed in the last week.

I seem to have gotten over my dislike of cranberries. In baked goods, at any rate.

Still don’t want them with my turkey, but I’m pretty sure that won’t ever change. Although, just watch – now that I’ve said that, I’ll be raving about some cranberry sauce recipe next year and you can all throw this in my face.

I think that cranberries and lemons were meant to be together. It’s just a match made in heaven. Which seems a little strange, since they’re both such tart flavours, but for some reason they really go well together. Of course, I might not be saying that if there wasn’t also sugar involved, but still.

Originally I bought cranberries so that I could make these eggnog cranberry orange muffins again, but the only fresh cranberries I could find the day I suddenly started craving them was an enormous bag. For some reason it didn’t occur to me to just freeze most of them. No. I just started making muffins like a crazy person; first the eggnog ones that I was craving, and then endless variations of lemon cranberry muffins. (And by endless, I mean three – these ones were the best of the lot.)

Totally worth it though. A large supply of muffins in the freezer for snacks and breakfasts and lunches is a wonderful thing.

Especially when it’s these glazed lemon cranberry muffins. Pretty sure I need to start putting cranberries in more things – I just might like them after all.

How to make Glazed Lemon Cranberry Muffins:

You can use either fresh cranberries or dried cranberries for this recipe – if using dried cranberries omit the extra tablespoon of sugar that you toss the cranberries in and add the lemon zest to the dry ingredients instead – the muffins will taste a bit sweeter as dried cranberries are typically sweetened and fresh cranberries are quite tart.
These are also great without the glaze so you can omit that if you’d like them to be a bit healthier.
These are good with melted coconut oil instead of canola oil if you prefer.
I love using this stoneware muffin pan for my muffins (but also use this one when I’m making more then twelve!).

Here are some more great muffin recipes for you:

Yield: 12 muffins

Glazed Lemon Cranberry Muffins

These glazed Lemon Cranberry Muffins are amazing! Easy to make and so tasty, they're perfect with your morning coffee!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

For the muffins:

1 cup Fresh Cranberries, Quartered
1 tablespoon Lemon Zest, From 1 lemon
1/2 cup Granulated Sugar, Plus 1 tablespoon
2 1/2 cups All-Purpose Flour
2 1/2 teaspoons Baking Powder
1 teaspoon Salt
2 Eggs
4 tablespoons Unsalted Butter, Melted and cooled
1/4 cup Canola Oil
1 cup Milk
1 1/2 teaspoons Pure Vanilla Extract

For the glaze:

1 cup Powdered Sugar
2 tablespoons Lemon Juice, From 1 lemon

Instructions

Preheat the oven to 425°F.
Lightly spray a 12 cup muffin tin with non-stick spray, or line it with paper liners and set aside.
In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside.
In a large bowl, whisk together the flours, baking powder and salt.
In another bowl, whisk together the remaining 1/2 cup sugar, eggs, melted butter and oil until well combined. Add the milk and vanilla and whisk until combined.
Add this mixture to the flour mixture and stir until just combined.
Fold in the cranberries.
Scoop the muffin batter into the prepared muffin tin, dividing it between the 12 muffin cups.
Bake for 5 minutes, then lower the oven temperature to 350°F and continue baking for 14-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool for 5-10 minutes in the muffin tin, and then remove them to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze.
Drizzle the glaze over top of the cooled muffins.

Notes

I’ve also made these with half whole wheat flour with good results.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 270Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 43mgSodium: 302mgCarbohydrates: 41gFiber: 1gSugar: 19gProtein: 5g

Nutrition Information is estimated based on ingredients used and may not be exact.

I’ve also shared this Glazed Lemon Cranberry Muffins Recipe over on Food Fanatic.

Laura

Saturday 2nd of December 2023

Just to make you smile…these are my fave muffins. Last time I made them, I accidentally forgot to add the sugar. They were still pretty good!! My neighbour and I were laughing our faces off!

Stacey

Thursday 7th of December 2023

This did make me smile! So glad you like the muffins! :)

Riva

Wednesday 5th of April 2023

Why do you melt and cool the butter? Why not use it right out of the fridge? (no insult intended, just a novice baker's curiosity.)

Wednesday 19th of April 2023

I don't mean cool it to fridge temperature, it means to melt the butter and then let it cool for a few minutes (just at room temperature) just so it's not boiling hot when you add it to the other ingredients. It should still be liquid when you use it. Sorry for the confusion!

Michelle

Tuesday 4th of October 2022

I made these and really enjoyed them! I added a tablespoon of lemon juice into the batter and next time I’ll add 1.5 tablespoons or even 2 into the batter. The icing gives a nice subtle lemon flavour but I could use more.

Infi

Thursday 24th of March 2022

Your printable recipe is missing all the instructions.

Hi - thanks for letting me know - it's all fixed now!

Marie

Monday 6th of December 2021

Can anybody tell me how much sugar this calls for? There’s an ad right in the way ?

1/2 cup plus 1 tablespoon for tossing with the cranberries. That's odd that an ad is in the way, the ads are on the right side of the recipe card and the ingredient amounts are on the left. Sorry it was blocking, but I've never seen them block anything so I'm not sure how! If you click the print button the recipe will open up in a new window with just the recipe though if it happens again for some reason.