Lemon Cranberry Muffins

These fluffy Lemon Cranberry Muffins have incredible lemon flavour, juicy fresh cranberries, and sweet icing on top to balance out the tartness perfectly!

Author: Knead Some Sweets

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 15 muffins

Calories: 227 kcal per serving

Ingredients

½ cup - oil
¾ cup - white sugar
1 packet - instant lemon pudding
⅓ cup - fresh lemon juice
2 teaspoons - lemon extract
1 tbsp - lemon zest
3 - eggs
¾ cup - sour cream
1 ½ cups - all-purpose flour
½ tsp - baking powder
½ tsp - baking soda
1 cup - fresh cranberries
1 cup - icing sugar
2 tablespoons - milk

Instructions

Preheat the oven to 350℉. Line a 12-count muffin tin with muffin liners plus another tin with 3 muffin liners.
Whisk together the oil, sugar, lemon pudding mix, lemon juice, lemon extract, and lemon zest. Add the eggs and sour cream and whisk until combined.
Whisk together the flour, baking powder, and baking soda. Stir in the fresh cranberries. Add to the combined wet ingredients and stir just until combined, being careful not to overmix.
Spoon the batter into each of the 15 muffin cups filling each one almost to the top. Bake in preheated oven for 25-27 minutes or until a toothpick inserted into the center comes out clean.
Prepare the icing while the muffins are cooling. Whisk together powdered sugar and milk until smooth. Drizzle over the cooled muffins. Enjoy!

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