Best 4 Cranberry Cornmeal Muffins Recipes
Indulge in a delightful symphony of flavors with our collection of delectable cranberry cornmeal muffin recipes. These mouthwatering muffins offer a perfect balance of tart and sweet, with a moist and tender crumb that will tantalize your taste buds. From classic cranberry cornmeal muffins to variations featuring sweet apples, tangy oranges, and nutty pecans, our recipes cater to every palate. Each recipe is carefully crafted with wholesome ingredients, ensuring a delightful and satisfying treat that is perfect for breakfast, brunch, or as a delightful snack. Whether you prefer a traditional muffin or one with a unique twist, our recipes promise a delightful culinary experience. So, preheat your oven and embark on a journey of muffin-making bliss with our enticing selection of cranberry cornmeal muffin recipes.
Check out the recipes below so you can choose the best recipe for yourself!
CRANBERRY-CORNMEAL MUFFINS
The smell of these fresh-baked muffins, filled with tart-sweet cranberries, will get everyone running to breakfast.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
- In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
- In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
- Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
- Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 125 mg, Sugar 13 g, TransFat 0 g
CORNMEAL, CRANBERRY AND YOGURT MUFFINS
I have made this substituting many types of fruit, including dried fruits that have been soaked in hot water, and also using flavored yogurts. It always turns out great.
Provided by pansregnig
Categories Quick Breads
Time 35m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 400°F Line twelve 1/3 cup muffin cups with paper liners. Coarsely chop cranberries in processor. Set aside.
- Combine flour and next 4 ingredients in large bowl. Whisk yogurt, milk, butter and egg in medium bowl to blend. Add to dry ingredients, mix just until combined. Fold in cranberries. Divide batter equally among muffin cups.
- Bake until golden and tester inserted into center comes out clean, about 20 minutes. Transfer muffin tin to rack and cool.
CRANBERRY CORNMEAL MUFFINS
From BH&G. Although I have not tried these, they sure do look good. Posting for the sake of safe keeping.
Provided by Marz7215
Categories Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside.
- In a medium mixing bowl combine flour, cornmeal, the 1/3 cup sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
- In a small mixing bowl combine egg, buttermilk, cooking oil, and lemon peel. Add egg mixture all at once to dry ingredients. Stir just until moistened (batter should be lumpy). In another small mixing bowl combine cranberries and the 2 tablespoons sugar. Fold cranberries and walnuts into muffin batter. Spoon batter into prepared muffin cups, filling each 2/3 full.
- Bake in a 400 degree F oven about 20 minutes or until golden. Remove muffins from muffin cups. Cool slightly on a wire rack. Serve warm. Makes 12 servings.
Nutrition Facts : Calories 167.5, Fat 7.1, SaturatedFat 1, Cholesterol 18.2, Sodium 134, Carbohydrate 23.7, Fiber 1.4, Sugar 8.9, Protein 3.1
CRANBERRY-CORNMEAL MUFFINS
Make and share this Cranberry-Cornmeal Muffins recipe from Food.com.
Provided by Outta Here
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- Prepare a 12 muffin tin with cooking spray and flour.
- In a mixing bowl, combine flour, cornmeal, sugar, and baking powder.
- In another mixing bowl, combine egg white, buttermilk, sour cream, lemon peel, and cranberries.
- Combine flour mixture and egg mixture, stirring just until mixed.
- Fill muffin cups 2/3 full.
- Bake for 20 minutes or until golden.
- Serve warm.
Tips:
- Use fresh cranberries: Fresh cranberries have a tart and juicy flavor that is perfect for these muffins. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
- Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
- Bake the muffins at a high temperature: Baking the muffins at a high temperature will help them to rise and give them a crispy exterior.
- Let the muffins cool before serving: Let the muffins cool for at least 10 minutes before serving so that they have a chance to set.
Conclusion:
These cranberry cornmeal muffins are a delicious and easy-to-make breakfast or snack. They are perfect for the holiday season, but they can be enjoyed all year round. With their tart and juicy cranberries and their crispy exterior, these muffins are sure to be a hit with everyone who tries them.
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