Introduction

These Glazed Lemon Cranberry Muffins are a delightful treat combining tart cranberries with bright lemon zest and a sweet glaze. Perfect for breakfast or a snack, they offer a moist texture and a refreshing citrus flavor that’s hard to resist.

A close-up of a single muffin sits on crinkled wax paper with visible red cranberry pieces baked inside the light golden-brown muffin. The top of the muffin is covered in a smooth, white glaze that drips slightly down the sides. Around the muffin, there are a few fresh red cranberries and two halves of a bright yellow lemon showing the juicy insides. In the background, there is a white bowl filled with more fresh cranberries and another glazed muffin slightly out of focus. All items are on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
For the glaze:
1 cup Powdered Sugar
2 tablespoons Lemon Juice, from 1 lemon

Instructions

Step 1: 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.
Step 2: In a small bowl, toss the cranberries and lemon zest with 1 tablespoon of granulated sugar. Set aside to macerate.
Step 3: In a large bowl, whisk together the flour, baking powder, and salt.
Step 4: In another bowl, whisk the remaining 1/2 cup sugar with the eggs, melted butter, and oil until well combined. Add the milk and vanilla extract and whisk until smooth.
Step 5: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
Step 6: Carefully fold in the sugared cranberries and lemon zest.
Step 7: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Step 8: Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and bake for an additional 14–17 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Let the muffins cool in the tin for 5–10 minutes, then transfer them to a wire rack to cool completely.
Step 10: To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled muffins before serving.

Tips & Variations

For a healthier twist, try substituting half of the all-purpose flour with whole wheat flour without sacrificing flavor.
Fresh cranberries can be substituted with frozen cranberries; just do not thaw before adding to the batter to prevent color bleeding.
If you prefer a thicker glaze, use less lemon juice or add more powdered sugar until desired consistency is reached.

Storage

Store these muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Thaw frozen muffins at room temperature and reheat gently in the microwave if desired. The glaze is best added after reheating to maintain its texture.

How to Serve

A berry muffin covered with white icing that drips down its sides, showing red berry pieces inside the muffin's light golden-brown texture. Next to the muffin are a few dark red berries scattered on crinkled translucent paper. Behind this, two lemon halves with bright yellow flesh sit side by side. In the background, another muffin with similar icing is visible along with a bowl filled with red berries, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins dairy-free?

Yes, substitute the milk with your favorite plant-based milk and replace the melted butter with a dairy-free alternative such as coconut oil or a vegan butter substitute.

How do I prevent the cranberries from sinking to the bottom?

Toss the cranberries in a bit of flour or sugar before folding them into the batter. This helps keep them suspended evenly throughout the muffins during baking.