Glazed Lemon Cranberry Muffins |Cooking With Amanda

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.

I think that cranberries and lemons were meant to be together. It's just a match made in heaven. Which seems a little strange, since they're both such tart flavours, but for some reason they really go well together. Of course, I might not be saying that if there wasn't also sugar involved, but still.

Originally I bought cranberries so that I could make these eggnog cranberry orange muffins again, but the only fresh cranberries I could find the day I suddenly started craving them was an enormous bag. For some reason it didn't occur to me to just freeze most of them. No. I just started making muffins like a crazy person; first the eggnog ones that I was craving, and then endless variations of lemon cranberry muffins. (And by endless, I mean three — these ones were the best of the lot.)

Totally worth it though. A large supply of muffins in the freezer for snacks and breakfasts and lunches is a wonderful thing.

Especially when it's these glazed lemon cranberry muffins. Pretty sure I need to start putting cranberries in more things — I just might like them after all.

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Glazed Lemon Cranberry Muffins Recipe

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Ingredients

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

Directions

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.
In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside.
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.
Scoop the muffin batter into the prepared muffin tin, dividing it between the 12 muffin cups.
Bake for 5 minutes, then lower the oven temperature to 350°F and continue baking for 14-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 5-10 minutes in the muffin tin, and then remove them to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze. Drizzle the glaze over top of the cooled muffins.