These muffins are a delightful combination of tart cranberries and rich buttermilk, topped with a zesty lemon glaze.
Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a small bowl, combine the cranberries with a tablespoon of sugar and set aside.
Coating the cranberries in sugar helps to balance their tartness.
In a large bowl, mix together the flour, remaining sugar, baking powder, baking soda, and salt.
Whisking the dry ingredients ensures they are evenly distributed.
Cut the butter into the dry ingredients using a pastry blender until the mixture resembles coarse crumbs.
Cold butter works best for this step to create a tender crumb.
In another bowl, whisk together the egg, buttermilk, and orange juice.
Ensure the wet ingredients are well combined for a smooth batter.
Add the wet ingredients and sweetened cranberries to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
In a blender, combine the powdered sugar and lemon juice until smooth.
Adjust the consistency of the glaze by adding more sugar or lemon juice as needed.
Once the muffins have cooled, drizzle the lemon glaze over the top.
Ensure the muffins are completely cool to prevent the glaze from melting.
Serve the muffins and enjoy!
Pair these muffins with a cup of tea or coffee for a delightful treat.
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