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Cranberry Corn Muffins

June 11, 2021 by Lindsay 35 Comments

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.
 
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?

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.

Here’s the recipe for you:

Print

Cranberry Corn Muffins

Cranberry Corn Muffins 4
Print Recipe

★★★★★

5 from 1 reviews

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.

  • Author: Lindsay L
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 16-18 1x

Ingredients

Scale
  • 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

  1. Mix melted butter or oil, eggs, milk and sugar in a bowl.
  2. Add flour, cornmeal and baking soda and stir to combine.
  3. Stir in cranberries until just mixed and scoop into greased or lined muffin tins.
  4. Bake 22-25 minutes at 375 degrees F.

Did you make this recipe?

Tag @theleangreenbean on Instagram

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.

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.

Let’s chat:

What’s one recipe you’ve added to your family’s Thanksgiving menu over the years?

[Tweet “Add these Cranberry Corn Muffins from @leangrnbeanblog to your fall baking list!”]

Enjoy!
–Lindsay–

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Filed Under: Baking, Side Dish Tagged With: Cornmeal, Cranberry, Egg, Sugar, White Whole Wheat Flour

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. Maria @ Oh Healthy Day says

    November 20, 2010 at 7:22 PM

    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!

    Reply
  2. Kim - Liv Life says

    October 5, 2015 at 10:42 PM

    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!

    Reply
  3. [email protected] Runs for Food says

    October 6, 2015 at 6:12 AM

    I love the updated photos. They are definitely more “make these NOW!” 🙂

    Reply
  4. Wendy @ WendyPolisi says

    October 6, 2015 at 8:54 AM

    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?

    Reply
  5. Chelsey says

    October 6, 2015 at 9:21 AM

    The new photos look great! Can’t wait to try this recipe! 🙂

    Reply
  6. Shashi at RunninSrilankan says

    October 6, 2015 at 11:10 AM

    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!

    Reply
  7. Coco says

    October 6, 2015 at 8:19 PM

    Oh, yum! What a great flavor combination. I love cranberries and cornbread!

    Reply
  8. Kristen Chang says

    October 8, 2015 at 6:48 AM

    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 😀

    ★★★★★

    Reply
  9. Tara | Treble in the Kitchen says

    November 4, 2016 at 9:49 AM

    They sounds so fall! 🙂 Yum!!

    Reply
  10. Beth (OMG! Yummy) says

    November 4, 2016 at 11:53 AM

    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!

    Reply
  11. Rebecca Dickinson says

    November 4, 2016 at 2:12 PM

    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!

    Reply
  12. Aggie says

    November 4, 2016 at 2:14 PM

    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 🙂

    Reply
  13. Kelli @ Hungry Hobby says

    November 4, 2016 at 6:20 PM

    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

    Reply
  14. Julie Harrington says

    November 5, 2016 at 10:10 AM

    I see why these keep making an appearance year after year. They look delicious!!

    Reply
  15. Katie says

    November 10, 2016 at 4:43 PM

    Love how easy this recipe is. Cranberries are one of the best parts of fall!

    Reply
  16. Darleen Raulerson says

    September 7, 2017 at 10:56 PM

    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????

    Reply
    • Lindsay says

      September 8, 2017 at 12:31 PM

      baking soda!

      Reply
      • Darleen Raulerson says

        September 8, 2017 at 12:39 PM

        Too late, I used the baking powder and it came out fine

        Reply
        • Darleen Raulerson says

          September 8, 2017 at 12:40 PM

          I see this recipe has the corrected version… did you just do this, or is this a different one?

          Reply
          • Lindsay says

            September 8, 2017 at 12:43 PM

            i updated the recipe after you pointed out the discrepancy. thanks!

      • Mary says

        May 26, 2021 at 3:39 PM

        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!

        Reply
        • Lindsay says

          June 11, 2021 at 10:34 AM

          fixed it, thanks!

          Reply
  17. Molly Moser says

    November 21, 2017 at 12:16 AM

    Do the cranberries require any prep, like boiling? Or can they just go in as the hard little berries they are?

    Reply
    • Lindsay says

      November 21, 2017 at 10:34 AM

      nope! just like they are!

      Reply

Trackbacks

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    January 24, 2011 at 7:03 AM

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Lindsay Livingston The Lean Green Bean Healthy Living Tips and Tricks

I'm a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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