I think just about everyone that cooked for Thanksgiving had extra produce laying around in the fridge that they couldn’t get to. With everything going on in the kitchen, we didn’t have time to make cranberry sauce with the fresh cranberries and only used one out of two lemons. So I needed a way to use both fresh cranberries and lemon. ? Then, my wife came up with the brilliant idea for Vegan Cranberry Lemon Muffins with a Lemon Glaze (I came up with the glaze idea ?). The next day, I sprung into action and created these delightfully tart, sweet, fluffy, and satisfying muffins.

Thankfully, I didn’t have to buy a single pantry ingredient. This recipe only requires the basics and just a couple of fresh ingredients. Admittedly, I’m not a huge tart dessert fan but these muffins changed my mind. They are so fluffy with just the right balance of sweet and tart. Plus, who can resist those bright red cranberries peeking through the muffins? Not I.

While optional, I think the sweet lemon glaze drizzled on top pairs perfectly with the cranberries in the muffin. It adds a little extra and makes the muffins look that much more special.

These Cranberry Lemon Muffins would be fantastic for a holiday potluck accompanied with some Easy Vegan Coquito. ?

If you made the muffins, let me know in comments and be sure to #babemadeblog and tag me @babemadeblog on Instagram.

Vegan Cranberry Lemon Muffins with a Lemon Glaze:

Read the full recipe here…

Food blogger Christina Collie loves food, traveling, and spending time with her new wife. She adopted a vegan lifestyle in 2015 and created her blog, BabeMadeBlog.com to share her vegan recipes, travel, and love for life. Check out more vegan recipes at her website, and read our sit-down with the vegan blogger here.



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