Cranberry Corn Muffins Recipe

Name: Cranberry Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-pupose flour; 1 cup fine cornmeal; 2 tablespoons baking powder; 2 teaspoons salt; 1 stick unsalted butter melted and cooled; 1/2 cup canola oil; 3 eggs; 1 cup brown sugar; 1 1/2 cups buttermilk; 12 oz. fresh cranberries

Servings: persons

3 cups all-pupose flour
1 cup fine cornmeal
2 tablespoons baking powder
2 teaspoons salt
1 stick unsalted butter melted and cooled
1/2 cup canola oil
3 eggs
1 cup brown sugar
1 1/2 cups buttermilk
12 oz. fresh cranberries

1
Place oven racks in the middle of the oven then preheat to 425 degrees.
2
Butter 24 muffin tins, including the rim around each cup.
3
Put the cornmeal in a medium sized bowl. Whisk it with the butter, eggs, sugar and buttermilk.
4
In a large bowl, whisk together the flour, baking powder and salt then stir in the cornmeal mixture. Gently fold in the cranberries. Distribute the batter among 24 1/2 cup muffin tins. Bake for 15-20 minutes until golden.
5
Allow them to cool in the pans on a rack for 10 minutes, then unmold them.

1781

kcal

Calories

131

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups all-pupose flour, 1 cup fine cornmeal, 2 tablespoons baking powder, 2 teaspoons salt, and more.

Yes, Cranberry Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Corn Muffins

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