Lemon Cranberry Muffins

Here's a surprisingly great recipe for lemon cranberry muffins. For a while there I had a really hard time finding cranberries in the stores. When I did finally find them in the frozen section, I grabbed 3 bags. Don't worry - I left some for others.  The batter was very thick so I wasn't sure this recipe would even turn out, but it did! Enjoy! Lemon Cranberry Muffins Makes 20 muffins For the Muffins 2 1/2 cups all purpose flour 1/2 teaspoon salt 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 cups sugar 1/2 cup unsalted butter, softened 1 teaspoon vanilla extract 1 tablespoon lemon zest 1/4 cup fresh lemon juice 1 cup sour cream (full fat) 2 large eggs 2 cups cranberries (I used frozen) sugar for the top For the Glaze 1 cup confectioners' sugar 3 tablespoons milk Directions Preheat your oven to 400F and line some muffin trays with paper liners. To make the muffins; combine flour, salt, baking powder, baking soda and set aside. In a large bowl, beat the sugar, butter and vanilla on medium speed until fluffy. Add lemon zest, lemon juice, sour cream and eggs and continue to beat until combined.  Fold the dry ingredients in on low speed or by hand just until combined, then add the cranberries. Divide the batter among the prepared muffing cups. Because this batter is very thick, you may need to use 2 spoons to push the batter into the muffin cups. Bake for 18-22 minutes or until a tester comes out clean. To make the glaze; combine confectioners' sugar with milk until there are no lumps. You can substitute some of the milk with fresh lemon juice if you prefer. Drizzle over the muffins while they are still warm.