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+ servings
muffins in a muffin tin. Golden brown and topped with fresh cranberries.
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Cranberry Cornbread Muffins

Course Bakery
Cuisine American
Keyword Baking, Cranberry, Side Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings 12 Muffins

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 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.