Glazed Lemon and Cranberry Muffins

A couple of days ago I found a bag of frozen cranberries, left over from Christmas no doubt, in the back of my freezer.  Since muffins are my favourite thing to bake and I also had a fresh lemon on hand, I decided to modify my recipe for Blueberry Muffins and try to make some Glazed Lemon and Cranberry Muffins.

Wow, what a great decision! And, if I dare say so myself, they were incredible. They are light but not at all dry, I think that’s because of the sour cream. They have a bit of tang from the lemon and cranberries but that was nicely offset by the sweetness of the glaze.

I strongly urge you give these delicious Glazed Lemon and Cranberry Muffins a try, I promise you won’t be disappointed!


5.0 from 1 reviews
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

PIN IT – Glazed Lemon and Cranberry Muffins

If you have any questions at all, please feel free to ask and I will do my very best to answer.
If you are interested in some more great muffin recipes? Check these out:


Banana Nut Oatmeal Muffins





Banana Oatmeal Muffins 





Blueberry Sour Cream Muffins





Chocolate Chip Muffins





Cranberry Orange Muffins





Oatmeal Chocolate Chip Muffins





Pumpkin Spice Muffins





Rhubarb Sour Cream Muffins





Six Week Bran Muffins





Strawberry Muffins






  1. Oh, I so need to try these muffins. I have not made muffins as much as I used to, and have even tried just cranberry muffins, but something was missing. Thanks to you, I now know what it was. I think the zest and sugar on on top is the crowning glory! Great idea!

  2. Hello! These muffins are in the oven as I type! Just a note: in the ingredients list, you have zest of one lemon, but did not include it in any of the instructions steps. Just before I folded in the cranberries, I noticed! So I just mixed it in then. Just FYI! Also, I used about 2/3 of the zest I had for one lemon, & saved 1/3 to mix with sugar to top the muffins. Looking forward to trying one! (Linked to your site from Ruth Ann @Everything Unscripted btw!)

    • Thanks so much, Heidi, this is what happens when you write a recipe from! Heading over to fix it. (Ruth Ann is so sweet for linking it, thanks for letting me know!) Monica

  3. Excellent! I see the changes. Muffins are delish! A hit in our household. I’ll be making them again!

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