Cranberry Corn Muffins Recipe

Name: Cranberry Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup dried cranberries, chopped; ¼ cup orange juice; 1 ½ cups all-purpose flour; 1 cup sugar; ½ cup yellow cornmeal; 1 ⅛ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup buttermilk; ½ cup refrigerated liquid egg substitute, such as Egg Beaters; 2 tablespoons oil; 1 teaspoon grated orange zest

Servings: persons

½ cup dried cranberries, chopped
¼ cup orange juice
1 ½ cups all-purpose flour
1 cup sugar
½ cup yellow cornmeal
1 ⅛ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup refrigerated liquid egg substitute, such as Egg Beaters
2 tablespoons oil
1 teaspoon grated orange zest

1
Preheat oven to 400.
2
Coat 12 muffin cups with cooking spray.
3
In microwave safe bowl combine cranberries and orange juice.
4
Microwave on high in 30 second intervals until hot.
5
Meanwhile, in bowl, combine flour, sugar, cornmeal, baking power, soda and salt.
6
Whisk in buttermilk, egg substitute and oil until just blended.
7
Stir in cranberry mixture and zest.
8
Divide among 12 muffin cups.
9
Bake 15 minutes or until golden and toothpick inserted into centers comes out clean.
10
Cool 5 minutes.
11
Transfer from pan to rack; cool completely.

908

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: ½ cup dried cranberries, chopped, ¼ cup orange juice, 1 ½ cups all-purpose flour, 1 cup sugar, 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.

That's it — enjoy your meal!

Cranberry Corn Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions