Cranberry Cornmeal Muffins
Brighten up your mornings with these delightful Cranberry Cornmeal Muffins! This recipe combines the rustic texture of cornmeal with the sweet-tart burst of cranberries and a hint of citrusy orange zest, creating a harmonious balance of flavors in every bite. Buttermilk adds a tender crumb, while a touch of vanilla rounds out the sweetness. Perfectly golden and ready in under 35 minutes, these muffins make an ideal breakfast, snack, or addition to your holiday spread. Whether you're using fresh or frozen cranberries, these beauties are easy to whip up and guaranteed to impress. Serve them warm for a cozy treat or enjoy them on the go—either way, they're a quintessential seasonal delight!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 0.25 cup Unsalted butter, melted and slightly cooled
- 1 whole Large egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen cranberries, coarsely chopped
- 1 teaspoon Orange zest
Instructions
Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt until well combined.
In a medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the chopped cranberries and orange zest, distributing them evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 3059 mg | 133% | |
| Total Carbohydrate | 442.7 g | 161% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 172.5 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 361 mg | 28% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1003 mg | 21% | |
*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.
