Step 1

Preheat oven to 375ºF. Line two 12-count muffin pans with cupcake liners. Set aside.

Step 2

In a large bowl, mix together flour, baking soda, baking powder, and salt. Set aside.

Step 3

In a large bowl, using a handheld mixer or stand mixer fitted with a paddle attachment: mix together lard, dark brown sugar, and granulated sugar until creamed (medium speed for 3 minutes). With the mixer on low speed, add eggs one at a time. Then add sour cream, lemon juice, water, and vanilla extract.

Step 4

Pour the dry ingredients into the wet ingredients and mix on low or stir by hand until just combined. Using a rubber spatula, fold in cranberries. Divide the mix evenly between muffin cups filling each cup almost completely full.

Step 5

Bake until golden brown and a toothpick inserted in the center comes out clean, about 18 to 22 minutes.

Step 6

Meanwhile, make the glaze (optional but yummy) by whisking together cream cheese and sugar. Add 2 teaspoons of preserved lemon juice, mix. Drizzle over muffins.

Step 7

Store in an airtight container at room temperature for up to 3 days.