These fluffy Lemon Cranberry Muffins have incredible lemon flavour, juicy fresh cranberries, and sweet icing on top to balance out the tartness perfectly!
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!
Notes
I recommend fresh lemon but bottled lemon juice may be used instead.