My Cranberry Cornbread Muffins are a delicious twist on traditional cornbread. A great option for an easy holiday side!
I love cranberries and this week I am celebrating all this cranberry with a few friends- check out all the yummy offerings below! I am starting the week with one of my favorite easy side sides, Cranberry Cornbread Muffins.
Cornbread is hard to resist, but adding cranberries makes it perfect for the holidays and it makes a delicious little slider-style sandwich if you add a little roasted turkey.
I use fresh cranberries in this recipe and it makes a sweet, tangy, and rich muffin that you will absolutely crave!
I also love to use buttermilk over whole milk because I think the result is richer and more flavorful, but if you dot not have buttermilk regular whole milk is a great alternative.
The cranberries studding the golden brown muffins are beautiful and you will be anxiously waiting as they bake to grab the first one!
Ingredients
- cornmeal
- all-purpose flour
- granulated sugar
- salt
- baking powder
- honey
- egg
- buttermilk
- corn oil (vegetable works too!)
- fresh cranberries
Instructions
- Preheat oven to 375°F. Grease a 12 cup muffin pan with cooking spay or butter and set aside.
- In a medium bowl, combine cornmeal, flour, sugar, salt, and baking powder.
- Add egg, milk, honey, and oil in a separate medium bowl. Whisk to evenly combine
- Add wet ingredients to dry ingredients and stir until just combined. Gently fold the cranberries into the batter.
- Evenly add the batter into the muffin pan. Bake for 15 minutes. Remove from oven and cool slightly before removing from the muffin pan. Store in a sealable bag once cool.
Looking For More Cranberry Recipes?
Slow Cooker Cranberry Meatballs
Cranberry Brie and Rosemary Bites
If you’ve tried my Cranberry Cornbread Muffins or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Cranberry Cornbread Muffins
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 3 teaspoon baking powder
- ½ tablespoon honey
- 1 large egg
- 1 cup buttermilk
- ¼ cup corn oil (vegetable works too!)
- ¾ cup roughly chopped fresh cranberries
Instructions
- Preheat oven to 375°F. Grease a 12 cup muffin pan with cooking spay or butter and set aside.
- In a medium bowl, combine cornmeal, flour, sugar, salt, and baking powder.
- Add egg, milk, honey, and oil in a separate medium bowl. Whisk to evenly combine
- Add wet ingredients to dry ingredients and stir until just combined. Gently fold the cranberries into the batter.
- Evenly add the batter into the muffin pan. Bake for 15 minutes. Remove from oven and cool slightly before removing from the muffin pan. Store in a sealable bag once cool.
Monday’s Cranberry Recipes
- Cranberry Cornbread Muffins from Cheese Curd In Paradise
- Cranberry Cordial from Palatable Pastime
- Cranberry Martini from Art of Natural Living
- Cranberry Pulipongal from Magical Ingredients
- Cranberry Sauce with Bourbon and Orange from Hezzi-D's Books and Cooks
- Fall Harvest Bread from A Day in the Life on the Farm
- Holiday Baked Brie from A Kitchen Hoor's Adventures
- Rye Cranberry Chocolate Chunk Cookies from Karen's Kitchen Stories
- Skillet Cranberry Sauce with Port from Shockingly Delicious
- White Chocolate Glazed Cranberry Orange Scones from The Spiffy Cookie
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