Cranberry-Cornmeal Muffins Recipe

Name: Cranberry-Cornmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons (1 stick) unsalted butter, cut into pieces; 2 cups all-purpose flour; 1 cup yellow cornmeal; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup sugar; 1/4 cup maple syrup; 1 1/4 cups plain yogurt (not nonfat); 2 large eggs; 1/4 teaspoon maple extract, optional; 1 1/2 cups fresh or frozen cranberries

Servings: persons

8 tablespoons (1 stick) unsalted butter, cut into pieces
2 cups all-purpose flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/4 cup maple syrup
1 1/4 cups plain yogurt (not nonfat)
2 large eggs
1/4 teaspoon maple extract, optional
1 1/2 cups fresh or frozen cranberries

1
Preheat oven to 400u00b0F. Line a 12-cup muffin tin with paper liners or mist with cooking spray. Melt butter in a pan over medium-low heat. Transfer to a medium bowl and let cool.
2
In a bowl, whisk flour, cornmeal, baking powder, baking soda and salt. Whisk sugar and maple syrup in another bowl with butter until smooth. Whisk in yogurt, eggs and maple extract, if desired. Stir butter mixture into flour mixture until just moistened. Fold in cranberries.
3
Divide batter among muffin cups. Bake until muffins are golden and a toothpick inserted into center of a muffin comes out clean, 15 to 18 minutes. Let muffins cool in pan 5 minutes, then turn out onto a rack to cool completely.

724

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 8 tablespoons (1 stick) unsalted butter, cut into pieces, 2 cups all-purpose flour, 1 cup yellow cornmeal, 1 1/2 teaspoons baking powder, and more.

Yes, Cranberry-Cornmeal 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-Cornmeal Muffins

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