I am a fan of desserts that are sweet without being too sweet, and these cranberry lemon muffins are the perfect balance of sweet and tart. They’re a festive fall / thanksgiving baked treat without being too predictable. Additionally, they don’t take too long to make: there is no butter to cream, and the glaze only takes a minute to mix up and drizzle on (as apposed to frosting that can be a bit more time consuming).
Above is what the muffins look like without the lemon zest and glaze. An alternative method would be to skip the toppings but they aren’t too much extra work and I think they make these muffins special. If you do skip the glaze/zest, I would add an additional 1/4 cup sugar to make sure they aren’t too tart.
Update: The glaze soaks in to the muffins pretty quickly, so if you aren’t planning on eating them all right away (or freezing them), its best not to glaze them all right away. You can store the glaze in the fridge or just make half the amount now and half later.
The recipe I adapted this from was supposed to be for 12 muffins but I ended up overfilling some of mine and I still had tons of extra batter. Maybe they meant those jumbo muffins? I changed the amount to 24 regular sized muffins, and it should be about that but it might be closer to about 20 muffins.
I just love this cute little pastry stand! I just picked it up from Target on clearance.
Recipe adapted from Taste of Home’s Lemon Cranberry Muffins
Lemon Cranberry Muffins
|Prep time||20 minutes|
|Cook time||20 minutes|
|Total time||40 minutes|
- 2 cups flour
- 1 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 3 tablespoons fresh lemon juice
- 1 cup cranberries
- 2 tablespoons fresh lemon juice
- 1 tablespoon half & half
- 1 1/4 cup powdered sugar
- 3 tablespoons lemon zest
|1.||Preheat oven to 350°f|
|2.||Mix flour, sugar, baking powder and salt in a large bowl. Mix egg, lemon juice, milk, vegetable oil in a second bowl. Slowly add wet ingredients to dry and mix until just wet. Fold in cranberries.|
|3.||Fill paper-line muffin cups 2/3rds full. Bake in preheated oven for 20-25 minutes until a toothpick or fork comes out clean.|
|4.||Cool for 5 minutes in pan, then remove and cool another 20 minutes on wire rack.|
|5.||While muffins are cooling, mix lemon juice, half & half, and powdered sugar to make glaze.|
|6.||Sprinkle lemon zest and drizzle glaze over muffins.|