Glazed Lemon Cranberry Muffins
Moist, fluffy, and lightly glazed, these Lemon Cranberry Muffins are a refreshing twist on classic muffins. Made with fresh cranberries, lemon zest, and a bright citrus glaze, they’re easy to prepare in under 40 minutes—perfect for breakfast, brunch, or snack time.
Equipment
- 1 × 12-cup nonstick muffin pan
- 12 × paper liners (optional)
- 1 × Large mixing bowl
- 2 × medium mixing bowls
- 1 × Whisk
- 1 × silicone spatula
- 1 × measuring cup set
- 1 × measuring spoon set
- 1 × microplane grater (for lemon zest)
- 1 × Wire cooling rack
Ingredients
For the Muffins:
- 1 cup fresh cranberries quartered
- 1 tablespoon lemon zest from 1 lemon
- ½ cup granulated sugar plus 1 tablespoon (divided)
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 4 tablespoons unsalted butter melted and cooled
- ¼ cup canola oil
- 1 cup milk
- 1 ½ teaspoons pure vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice from 1 lemon
Instructions
- Preheat and Prepare the Pan: Begin by setting your oven to 425°F (220°C) so it reaches the correct temperature while you assemble the batter. Lightly coat a standard 12-cup muffin pan with nonstick spray to prevent sticking, or line each cup with paper liners for easier cleanup and serving. Place the pan on your counter so it’s ready when you need to scoop the batter.
- Sweeten the Cranberries: In a small mixing bowl, combine the quartered cranberries with 1 tablespoon of granulated sugar and the freshly grated lemon zest. Gently toss until the fruit is evenly coated. This not only balances the cranberries’ natural tartness but also helps the zest release its citrus oils, enhancing the muffins’ bright flavor. Set the bowl aside to let the fruit absorb the sweetness while you continue.
- Mix the Dry Ingredients: Take a large mixing bowl and add the all-purpose flour, baking powder, and salt. Use a whisk to thoroughly combine these ingredients, breaking up any clumps of flour and evenly distributing the leavening agent. This ensures your muffins bake with a consistent rise and a light, fluffy texture.
- Whisk the Wet Ingredients: In a medium bowl, whisk together the remaining ½ cup sugar, eggs, melted butter, and canola oil until smooth and well blended. The sugar dissolves into the liquids, while the butter and oil work together to create both richness and moisture. Next, add the milk and vanilla extract, whisking again until the mixture is creamy and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the large bowl of dry ingredients. Using a silicone spatula or wooden spoon, gently fold the mixtures together until just combined. Be careful not to overmix—the batter should be slightly lumpy. Overmixing at this stage can lead to tough muffins instead of soft and tender ones.
- Fold in the Cranberries: Add the sugared cranberries and lemon zest mixture into the batter. Gently fold them in with a spatula, distributing them evenly throughout. This ensures that every muffin has little bursts of tart cranberry and citrus flavor. Again, avoid vigorous stirring to keep the muffins airy.
- Fill the Muffin Cups: Using a spoon or ice cream scoop, portion the batter evenly into the prepared muffin pan, filling each cup about three-quarters full. This amount leaves enough room for the muffins to rise without spilling over. For uniform baking and a professional look, try to keep the portions as even as possible.
- Bake with Temperature Adjustment: Place the muffin pan into the preheated oven and bake at 425°F (220°C) for 5 minutes. This initial high heat encourages the batter to rise quickly, creating beautifully domed muffin tops. Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for another 14–17 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter attached.
- Cool the Muffins Properly: Remove the pan from the oven and let the muffins rest in the tin for 5–10 minutes. This brief cooling time allows them to firm up slightly, making them easier to remove. Carefully transfer the muffins to a wire cooling rack, and allow them to cool completely before glazing to prevent the icing from melting and running off.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and lump-free. The glaze should be thick but pourable; if it’s too stiff, add a few drops of lemon juice, and if it’s too thin, sprinkle in a little more powdered sugar. This simple glaze adds a glossy finish and a tangy kick to complement the muffin’s sweetness.
- Glaze and Serve: Once the muffins are completely cooled, drizzle the lemon glaze over the tops using a spoon or a small piping bag. Allow the glaze to set for a few minutes before serving. Enjoy the muffins fresh with a cup of coffee, tea, or as a grab-and-go breakfast treat.
Notes
- You can replace half the all-purpose flour with whole wheat flour for a heartier muffin with extra fiber.
- If fresh cranberries aren’t available, frozen cranberries can be used—just don’t thaw them before adding to the batter.
- For extra lemon flavor, add a teaspoon of lemon extract to the wet ingredients.
- Using both butter and oil ensures muffins that are flavorful yet stay moist for days.
- Glazing the muffins while slightly warm creates a light soak effect, while glazing fully cooled muffins keeps the topping neat.
