Glazed Lemon Cranberry Muffins

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

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

Watch how easy these Glazed Lemon Cranberry Muffins are to make here:

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.

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 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.

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

Tips for perfect 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 a few more muffin recipes you may like: Whole Wheat Strawberry Banana MuffinsPeanut Butter and Jelly Muffins, and Apple Muffins with Crumb Topping

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

Yield: 12 muffins

Glazed Lemon Cranberry Muffins

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

Glazed Lemon Cranberry Muffins are a match made in heaven. The glaze is so amazing!

Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes


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


    1. Preheat the oven to 425°F.
    2. Lightly spray a 12 cup muffin tin with non-stick spray, or line it with paper liners and set aside.
    3. In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside.
    4. In a large bowl, whisk together the flours, baking powder and salt.
    5. 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.
    6. Add this mixture to the flour mixture and stir until just combined.
    7. Fold in the cranberries.
    8. Scoop the muffin batter into the prepared muffin tin, dividing it between the 12 muffin cups.
    9. 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.
    10. Allow the muffins to cool for 5-10 minutes in the muffin tin, and then remove them to a wire rack to cool completely.
    11. In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze.
    12. Drizzle the glaze over top of the cooled muffins.


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

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 270Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 43mgSodium: 303mgCarbohydrates: 41gFiber: 1gSugar: 18gProtein: 5g

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

  1. Claudia says:

    I baked these today and they are delicious!! I used the coconut oil instead of canola and the batter was perfect. Thanks for sharing the recipe!

  2. Joan says:

    These are delicious. I couldn’t wait so I had one without the glaze. Light and fluffy. The lemon flavour will be enhanced once the glaze is on them! Thank you. Bonus.. I got 18 muffins out of the batter.

  3. Emma says:

    I followed this recipe to a T. Used melted coconut oil instead of canola oil and the better turned into a sticky lump that I couldn’t even stir! What happened? 🙁

    1. Stacey says:

      Hi Emma, not being with you, I can’t say for sure what happened. I did just make these again the other day, using coconut oil instead of canola oil, and the batter was not so thick I couldn’t stir it. It IS a thicker batter then some muffin batters, but you can definitely stir it. My only suggestion would be to check how you’re measuring your flour. If you’re shaking it down to level it in the measuring cup, you can end up with a lot more flour than is called for. Fluff up the flour, then scoop it up and sweep the excess off with a straight edge. If you’re already doing that than I’m not sure, sorry!

  4. Catherine DuVille says:

    I used homemade cranberry sauce I made for turkey dinner, they are extremely moist, batter seemed a bit dense but the muffins turned out amazing, family loves them, will definitely be making again!

    1. Stacey says:

      I haven’t made these with sour cream or Greek yogurt instead, but you should be able to substitute with an equal amount of either. So instead of 1 cup of milk, use one cup of sour cream. If you use Greek yogurt you may want to thin it with some water first (about 1/4 cup water and 3/4 cup yogurt I would think?). Sour cream I don’t think you will have to thin as it isn’t quite as thick to begin with.

  5. Nancy says:

    I tried them with dried cranberries and loved them! I admit that I tried them warm and was not a fan, after they were cooled and icing they were delicious!!

  6. Rita says:

    These were good however not very lemony and a little too sweet. I’ll just amend them a bit next time to my own taste. The other thing is that the batter was extremely thick so I didn’t get a nice smooth too like you would normally prefer for a muffin. Held the glaze better though which might be why I found them too sweet.

    1. Stacey says:

      The glaze does make them fairly sweet. You might prefer them without the glaze – I like them both ways. If you want more lemon flavour, try increasing the amount of lemon zest, or you could even add a bit of lemon extract if you want, although I haven’t tried that myself.

  7. Paula says:

    Hi, made these today, but replaced cranberries with unsweetened coconut (it’s what I had in the baking cupboard! I also added a little lemon curd in the centre instead of glazing the tops. I just want to say these are the nicest textured muffins I have ever made and I have made lots. Thanks for sharing your recipe. I will be purchasing cranberries to give these a go too.

    1. Stacey says:

      I usually measure them first and then halve or quarter them depending on how big they are. You can leave them whole if you like too, but I like them a bit smaller. It really doesn’t matter much if you measure them after cutting them instead though, it wouldn’t make a big difference for this recipe!

    1. Stacey says:

      I haven’t but I’m sure it would be fine – just a different texture obviously, and they’re usually sweetened so the muffins would be sweeter in general with dried cranberries. Skip the step where you toss the cranberries with sugar, but besides that it should be fine.

  8. Crystal says:

    These were good, I just expecting to taste more lemon flavor. Next time I will add lemon juice to the batter as well as the lemon zest.

  9. Joan says:

    These are yummy…and I haven’t put the glaze on yet. I used frozen cranberries, cutting the larger ones only. I managed to get 16 normal muffins and 6 mini muffins. I made them exactly as stated, I do not usually cook with salt and did not find them too salty for those wondering about the salt. I found them perfect.

  10. Melissa says:

    Mine turned out super thick, more like a scone texture. I could tell when I was putting them in the muffin tin they would be as the batter was super gooey. Still tastes delicious.

    1. Stacey says:

      I usually freeze muffins in a large ziplock freezer bag after they’ve cooled completely. They’re good for about 3 months in the freezer – although they never last that long here!

    1. Stacey says:

      I haven’t tried these ones as mini muffins, but I would bake them at 350F for 15-18 minutes. Don’t bother with the initial 5 minutes at 425F, just bake them at 350 for the whole time, until a toothpick inserted in the centre of one comes out clean. I think it will be 15-18 minutes for that.

    1. stacey says:

      I always have in this recipe, but you could certainly leave it out. I’ve never found that I could taste the salt in these muffins, if you can you’ll want to use less for sure. Salt in muffins is only there to enhance the flavour of the other ingredients, but you shouldn’t be able to taste it. I have found that different brands/types of salt can taste “saltier” then others so maybe yours is different then mine. Or if you’re using salted butter you will definitely need less salt (maybe none at all) – I always use unsalted butter. If you can taste it with only 1/2 tsp then I would try them without any salt at all, especially if you’re using salted butter.

    1. stacey says:

      I do, just because I like smaller pieces in my muffins, but you definitely don’t have to if you’d rather have them whole or just halved! I think you can also judge by how big your cranberries are, if they’re tiny it certainly wouldn’t be worth cutting them into quarters, the ones I’ve had every time I’ve made these have been huge so I liked them quartered.

    1. stacey says:

      Yes, you could use dried cranberries – just skip the step where you toss the cranberries with one tablespoon of sugar, you can just omit that tablespoon of sugar and proceed with the rest of the recipe as written!

    1. stacey says:

      I’ve never used them in this recipe, but I’m sure they’d be fine. I use frozen berries all the time in muffins and it typically doesn’t make a difference. Don’t thaw them first, use them frozen, and I’m sure they’ll be just fine!

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