Step 1

Preheat the oven to 425°F.

Step 2

Lightly spray a 12 cup muffin tin with non-stick spray, or line it with paper liners and set aside.

Step 3

In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside.

Step 4

In a large bowl, whisk together the flours, baking powder and salt.

Step 5

In another bowl, whisk together the remaining 1/2 cup sugar, eggs, melted butter and oil until well combined. Add the milk and vanilla and whisk until combined.

Step 6

Add this mixture to the flour mixture and stir until just combined.

Step 7

Fold in the cranberries.

Step 8

Scoop the muffin batter into the prepared muffin tin, dividing it between the 12 muffin cups.

Step 9

Bake for 5 minutes, then lower the oven temperature to 350°F and continue baking for 14-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Step 10

Allow the muffins to cool for 5-10 minutes in the muffin tin, and then remove them to a wire rack to cool completely.

Step 11

In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze.

Step 12

Drizzle the glaze over top of the cooled muffins.