Cornmeal Cranberry and Yogurt Muffins
Start your morning with a burst of brightness by baking these Cornmeal Cranberry and Yogurt Muffins—soft, golden treats packed with flavor and wholesome goodness! The combination of yellow cornmeal and all-purpose flour gives these muffins a tender crumb with a subtly rustic texture, while tangy Greek yogurt ensures every bite is moist and fluffy. Sweet yet tart dried cranberries add bursts of fruity flavor, perfectly complementing the light sweetness of the batter. With just 15 minutes of prep and a simple mix-and-bake approach, this recipe is perfect for busy mornings or leisurely weekends. Whether served warm with a pat of butter or enjoyed as a grab-and-go snack, these muffins are a satisfying balance of taste and convenience. Keywords: cornmeal muffins, cranberry muffins, yogurt muffins, easy muffin recipe, breakfast ideas.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 0.5 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Plain Greek yogurt
- 0.25 cup Whole milk
- 1 unit Large egg
- 0.25 cup Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 0.75 cup Dried cranberries
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease lightly with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.
In a medium bowl, combine the Greek yogurt, milk, egg, melted butter, and vanilla extract. Whisk until the wet ingredients are smooth and uniform in consistency.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until combined. Be careful not to overmix—some lumps are fine.
Fold in the dried cranberries, distributing them evenly through the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 2349 mg | 102% | |
| Total Carbohydrate | 408.8 g | 149% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 184.4 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 425 mg | 33% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 923 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
