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Glazed Lemon Cranberry Muffins Recipe

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★★★★★

4.7 from 145 reviews

These Glazed Lemon Cranberry Muffins are a delightful breakfast or snack option featuring tart cranberries and bright lemon zest baked into tender, moist muffins. Finished with a tangy lemon glaze, they offer a perfect balance of sweet and citrus flavors in every bite.

Ingredients

Scale

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

  1. Preheat and Prepare: Preheat your oven to 425°F. Lightly spray a 12-cup muffin tin with non-stick spray or line the tin with paper liners and set aside to prepare for the batter.
  2. Toss Cranberries: In a small bowl, combine the quartered fresh cranberries and lemon zest with 1 tablespoon of granulated sugar. Toss them together to coat and set aside; this helps to distribute the flavors evenly in the muffins.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your dry ingredients are well combined for a uniform texture.
  4. Mix Wet Ingredients: In another bowl, whisk together the remaining 1/2 cup granulated sugar, eggs, melted and cooled unsalted butter, and canola oil until well combined. Then add the milk and vanilla extract and whisk again until completely mixed.
  5. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
  6. Fold in Cranberries: Carefully fold the sugared cranberries and lemon zest into the batter, distributing them throughout without crushing them.
  7. Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups in the prepared tin, filling each about 2/3 full.
  8. Bake: Bake at 425°F for 5 minutes to get the muffins rising, then immediately lower the oven temperature to 350°F and bake for an additional 14 to 17 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool Muffins: Allow the muffins to cool in the tin for 5 to 10 minutes before transferring them to a wire rack to cool completely, preparing them for the glaze.
  10. Prepare Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth to create a tangy lemon glaze.
  11. Glaze Muffins: Drizzle the lemon glaze over the cooled muffins evenly to add a sweet and citrusy finish.

Notes

  • For a whole grain variation, you can substitute half of the all-purpose flour with whole wheat flour with good results.
  • Fresh cranberries provide the best texture and flavor, but frozen cranberries can be used if fresh are unavailable; be sure to toss frozen cranberries in the sugar and zest mixture before adding to avoid soggy muffins.
  • Make sure the melted butter is cooled before mixing to prevent cooking the eggs.
  • Do not overmix the batter, as it can make the muffins tough.
  • Allow muffins to cool completely before glazing to prevent the glaze from melting off.

Keywords: lemon cranberry muffins, glazed muffins, citrus baked goods, breakfast muffins, cranberry recipes, lemon zest, glazed lemon muffins

Find it online: https://cookwithlea.com/glazed-lemon-cranberry-muffins-recipe/