Cranberry & Lemon Glazed Mini Muffins
healthierhomemade.co
January 19, 2025
super easy
Cranberry & Lemon Glazed Mini Muffins
Servings: 24
Ingredients
Muffin Recipe
- 2 Egg
- 1/4 cup Plain yogurt (I love whole milk yogurt)
- 1/3 cup Olive oil
- 1 tsp Vanilla extract
- 1/2 cup Milk
- 1 cup Coconut sugar (seen note below)
- 1 tsp Baking soda
- 1 tsp Salt
- 3 cup Einkorn flour (see note below for swap)
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
Lemon Glaze
- 2 tbsp melted butter
- 1 1/2 cup organic powdered sugar we love wholesome brand
- 1 lemon zest and juice
- 2 tbsp milk can use df option if needed
- 1/8 tsp salt
Instructions
Make Muffin Batter
- Preheat oven to 350 degrees and line 24 mini muffin tins with parchment or silicone liners
- In large bowl, add 2 eggs, 1/4 c yogurt, 1/3 c oil, 1 tsp vanilla ,and 1/2 c milk from batter ingredients. Mix well.
- Then add in 1 c coconut sugar, 1 tsp baking soda, 1 tsp salt, 3 c flour, 1 tsp cinnamon, 1/4 tsp allspice, and 2/3 c cranberries. Mix well.
- Fill muffin tins 3/4 full
- Bake at 350 degrees for 10-12 minutes until golden brown and set in the middle. Allow to cool.
Make Glaze
- In a medium bowl add 2 tbsp milk, 1 1/2 c organic powdered sugar, zest and juice of 1 lemon, 2 tbsp milk, and 1/8 tsp salt. Whisk well.
- Once muffins are cooled, dip the top of each muffin into glaze, allow to drip, then add back to wire rack to harden for 20 minutes.
- Store in Ziploc bag for up to 4 days or you can freeze leftovers and reheat in oven or microwave! Enjoy!
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