Cranberry Corn Muffins

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.



  • 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


  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.