Glazed Lemon Cranberry Muffins

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.


  • 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. Lightly spray a 12 cup muffin tin with non-stick spray, or line it with paper liners and set aside.
  2. In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside.
  3. 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.
  4. ........................................

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