These Cranberry Corn Muffins are lightly sweetened and bursting with tart fresh cranberries. They make the perfect dinner side dish. Serve them with a hearty chili or make a batch for your holiday dinner.
**NOTE – This post was originally published in November 2010. Photos were updated in October 2015. I’m republishing them this year because they’re so darn good and I make them every year for Thanksgiving.**
I first published these muffins on the blog way back in 2010. Since then, I’ve continued to make them year after year. I always crave them during the first few weeks of fall and they’ve officially been added to our Thanksgiving menu, which pretty much guarantees they’re good. Growing up, we always had my Mimi’s cornbread for Thanksgiving dinner. It’s dense and moist and a little sweeter than cornbread probably should be.
These muffins came about when I wanted to try something a little different. I was looking for a recipe that was slightly more like traditional cornbread (ie less sweet). I love the tart pop of flavor that the fresh cranberries add to these muffins. It makes them just a little more exciting and how gorgeous is that bright red color?
Here’s the recipe for you:
PrintCranberry Corn Muffins
These Cranberry Corn Muffins are lightly sweetened and bursting with tart fresh cranberries. They make the perfect dinner side dish. Serve them with a hearty chili or make a batch for your holiday dinner.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 16-18 1x
Scale
Ingredients
- 3/4 cup cornmeal
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- 1 cup fresh cranberries (or frozen)
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 cup butter (melted) or vegetable oil
Instructions
- Mix melted butter or oil, eggs, milk and sugar in a bowl.
- Add flour, cornmeal and baking soda and stir to combine.
- Stir in cranberries until just mixed and scoop into greased or lined muffin tins.
- Bake 22-25 minutes at 375 degrees F.
A few notes about this recipe:
- I prefer these with butter but have also successful made them with oil.
- Feel free to add some extra cranberries. I always do!
- These muffins are moist so I don’t store them in a tightly sealed container.
Let’s chat:
What’s one recipe you’ve added to your family’s Thanksgiving menu over the years?
Enjoy!
–Lindsay–
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I definitely think the new pyramid is more difficult to read and interpret! But like yourself, I really like how they added the steps.
Cranberry anything makes me excited! Those are beautiful muffins!
Isn’t it fun to look back at photos from way back??
That said… I adore cranberry (wait all year for the season!) and these beauties would have turned my head with any photo!
I love the updated photos. They are definitely more “make these NOW!” 🙂
These look so good and your photos are beautiful. I’ve been trying to update photos too. It is pretty amazing how much we grow over the years, isn’t it?
The new photos look great! Can’t wait to try this recipe! 🙂
I most DEFINITELY NEED to make these – hoping they don’t change too much when I sub in GF flour instead. Love the new photos!
Oh, yum! What a great flavor combination. I love cranberries and cornbread!
I love that you’re going back and updating / reviving older posts. It inspires me to do the same as well! AND make these muffins 😀
★★★★★
They sounds so fall! 🙂 Yum!!
My daughter makes something similar but uses my cranberry jam and puts it in the center for a little surprise when you bite into it!
Oh my goodness. I think I just found my new favorite Thanksgiving recipe. Not one, but TWO of my favorite holiday foods in one muffin? I’m so in! Looking forward to trying this recipe out over the holidays!
I love these! So would my family. I’m going to see if my daughter wants to make them on her own to bring to Thanksgiving, she’s been in the kitchen a lot lately 🙂
So hard to chose cranberries or jalapenos? Either way my family lovvvvvveeeees corn muffins they requested corn bread stuffing in the survey I sent them yep survey lol
I see why these keep making an appearance year after year. They look delicious!!
Love how easy this recipe is. Cranberries are one of the best parts of fall!
HELP! I am right in the middle of making these and there is a discrepancy in the recipe. In the ingredient list it calls for 1 t baking POWDER, but in the instructions it says add the baking SODA!!! Which is it??? QUICK????
baking soda!
Too late, I used the baking powder and it came out fine
I see this recipe has the corrected version… did you just do this, or is this a different one?
i updated the recipe after you pointed out the discrepancy. thanks!
This is a great recipe, but could you update it so that the recipe says baking soda instead of baking powder? I saw your comment that it is supposed to say baking soda, and I’ve already messed these up once. Thanks!
fixed it, thanks!
Do the cranberries require any prep, like boiling? Or can they just go in as the hard little berries they are?
nope! just like they are!