Glazed Lemon Cranberry Mini Tea Breads
Brighten up your teatime with these irresistible Glazed Lemon Cranberry Mini Tea Breads! Packed with zesty lemon flavor from freshly squeezed juice and fragrant zest, these moist mini loaves are studded with tart-sweet dried cranberries for a delightful burst of texture. Each bread is topped with a luscious lemon glaze, bringing a perfect balance of sweetness and tanginess that will have you reaching for seconds. With just 20 minutes of prep time and a quick 30-minute bake, these petite treats are perfect for brunch spreads, afternoon snacks, or as charming edible gifts. Serve them alongside a steaming cup of tea or coffee, and elevate any occasion with their citrusy, bakery-fresh aroma and flavor.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 Large eggs
- 0.5 cups Whole milk
- 3 tablespoons Lemon juice, freshly squeezed
- 2 teaspoons Lemon zest
- 1 cup Dried cranberries
- 1 cup Powdered sugar
- 2 tablespoons Lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a mini loaf pan with butter or non-stick cooking spray and set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition.
Mix in the milk, freshly squeezed lemon juice, and lemon zest until well incorporated. The mixture may look slightly curdled, but this is normal.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix.
Fold in the dried cranberries gently using a spatula to distribute them evenly throughout the batter.
Spoon the batter evenly into the prepared mini loaf pans, filling each about 2/3 of the way full.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
While the tea breads are baking, prepare the lemon glaze by whisking together the powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth.
Once the breads are done, remove them from the oven and allow them to cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
Once cooled, drizzle the lemon glaze generously over the mini tea breads. Allow the glaze to set for 15 minutes before serving.
Enjoy your Glazed Lemon Cranberry Mini Tea Breads with a warm cup of tea or coffee!
Nutrition Facts
Calories |
3651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.4 g | 144% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2337 mg | 102% | |
| Total Carbohydrate | 628.6 g | 229% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 420.0 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 290 mg | 22% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 767 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
