Glazed Lemon & Cranberry Muffins
Prep time
Cook time
Total time
Serves: 12
  • 2 eggs
  • 1 cup sugar
  • ½ cup vegetable oil
  • ½ tsp. vanilla
  • 1 Tbsp freshly squeezed lemon juice
  • 2 cups all-purpose flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • zest of 1 large lemon (reserve a little bit for the glaze)
  • 1 cup sour cream
  • 1½ cups roughly chopped cranberries (Mix with 1 tablespoon of flour, to coat berries)
  • 1 cup icing sugar mixed with 1½ - 2 tablespoons of fresh lemon juice and a little bit of the lemon zest.
  2. Preheat oven to 400 degrees F. and spray 12 large muffin cups.
  3. In a medium bowl whisk together flour, salt, and baking soda.
  4. In a large bowl whisk eggs and gradually add sugar, continue whisking until pale yellow in colour.
  5. Continue whisking while slowly pouring in oil, vanilla, and lemon juice
  6. Stir dry ingredients into egg mixture, alternating with the sour cream.
  7. Gently fold in cranberries and lemon zest.
  8. Scoop batter into prepared muffin cups.
  9. Bake in preheated oven for ~ 20 minutes.
  10. Cool completely and remove from tins before adding glaze
  11. GLAZE
  12. In a small bowl combine Icing sugar and lemon juice.
  13. Spoon over cooled muffins
I whisked and combined the ingredients by hand, I find this method produces a much more delicate muffin.
I topped the glazed muffins with a little lemon zest and sparkling sugar, but this is optional
Recipe by Older Mommy Still Yummy at