Since cranberries are in season, let’s live it up! I found this recipe because I was looking for new ways to use fresh cranberries. I always buy too many when I make my cranberry pie. You would think I would learn after 10 years!
Anyway, I found this recipe so I gave it a shot. The first time I made it, I felt the muffins needed something. So I added some lemon juice to the recipe for more flavor and a touch of moistness. Perfect!
Preheat the oven to 425. Lightly coat or use paper liner for a 12 cup muffin tin, and set that to the side. After you rinse and dry the cranberries, cut them into quarters. Now in a small bowl, toss the cranberries, lemon zest and 1 tbsp of sugar together. You can also use dried cranberries. If so, omit the sugar and just toss with the zest.
In a large bowl, whisk together the flour, baking powder and salt. In another bowl, mix 1/2 cup sugar, eggs, melted butter and oil. Once that is mixed well, add the milk, 1 tbsp of lemon juice and vanilla. Whisk to combine. Add this to the dry mixture, then fold in the cranberries.
Pour into the muffin cups. You will basically fill to just below the top. I thought this would spill over, but they make a large fluffy muffin!
Bake for 5 minutes at 425. Then lower the oven temperature to 350 and bake for an additional 14-17 minutes. While those are baking, mix together the glaze. Juice 1 medium to large lemon (about 2 tablespoons), and mix with powdered sugar until smooth.
Let the muffins cool on a cooling rack before drizzling glaze on top.
Since muffins are typically served for breakfast, I suggest serving with a cranberry mimosa!