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Glazed Lemon Cranberry Muffins

These glazed lemon cranberry muffins will make your home smell like Christmas! A delicious holiday treat made with fresh cranberries. 

lemon cranberry muffins with glaze dripping down the sides

Fresh cranberries are one of my favorite parts of the holidays. 

Cranberries are not just for cranberry sauce, they are a delicious way to add a burst of seasonal flavor to breads, muffins, cookies, and more!

These glazed lemon cranberry muffins would make a perfect Christmas morning breakfast, and is one of my favorites along with Eggnog French Toast.

two lemon cranberry muffins stacked with a white background

These sweet little muffins are made with greek yogurt to make them super fluffy, and topped with a heavenly fresh lemon glaze. 

These would make a great breakfast for Thanksgiving or Christmas morning!

lemon cranberry muffin with a bite taken out

how to make glazed cranberry lemon muffins

First, whisk the yogurt, olive oil, fresh lemon juice, lemon zest, vanilla, eggs, and sugar until combined.

In another bowl, whisk the flour, baking powder, and salt. 

a muffin without the glaze on it yet

Add the dry ingredients to the wet, and stir until just combined (do not over mix). 

Fold in the cranberries until combined. 

dripping glaze onto the muffin with a spoon

Line a muffin tin with parchment paper liners.

How do you keep muffins from sticking to paper liners?

My favorite way is to use parchment paper muffin liners. 

The muffins do not stick at all to these!

Alternatively, you can spray the insides of paper liners with cooking spray before filling. 

glazing the muffin

Distribute the batter evenly into 12 muffin tins and bake at 350 degrees until a toothpick inserted comes out clean. 

While the muffins begin to cool, make the glaze. 

three lemon cranberry muffins on wax paper

How to make glaze for muffins

All you need to make the glaze is an acidic component along with powdered sugar.

To make a sweet lemon glaze, simply whisk together lemon juice with powdered sugar until a glaze forms. 

Drizzle over the muffins and enjoy!

overhead view of a glazed lemon cranberry muffin

More cranberry recipes

muffins stacked with the top one taken a bite out of

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muffin image with text that says "lemon cranberry muffins"

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Yield: 12 muffins

Glazed Lemon Cranberry Muffins

two muffins stacked with glaze dripping down the side

These glazed lemon cranberry muffins are a fluffy and delicious seasonal treat!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1/2 cup plain 0% greek yogurt
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 tablespoon lemon zest
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup cane sugar
  • 1 1/2 cups fresh cranberries

For the Glaze

  • 1/2 cup powdered sugar
  • 1.5 tablespoons lemon juice


  1. Whisk together yogurt, olive oil, lemon juice, lemon zest, vanilla, eggs, and cane sugar
  2. In a separate bowl, whisk flour, baking powder and salt
  3. Stir the dry ingredients to the wet until just combined
  4. Fold in the cranberries
  5. Line a muffin tin with parchment paper muffin liners (these help the muffins not to stick) or spray regular muffin liners with cooking spray
  6. Distribute batter evenly into the 12 cups
  7. Bake at 350 degrees for 25 - 30 minutes, until a toothpick inserted comes out clean
  8. Make the glaze by whisking together the powdered sugar and lemon juice
  9. Glaze the muffins
  10. Store leftover muffins in the fridge for 3-4 days for best results

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 235Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 125mgCarbohydrates: 41gFiber: 3gSugar: 19gProtein: 6g

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