Cranberry Cornbread Muffins

Prep Time: 15 minutes

Cook Time: 21–23 minutes
Total Time: 38 minutes
Servings: 12 muffins
Category: Bread

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Notes After Making

Add

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Ingredients

  • 1 cup (125 g) fine stone-ground yellow cornmeal
  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature
  • 8 tablespoons (113 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon honey
  • 2 cups fresh or frozen cranberries (do not thaw if frozen)

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Instructions

  1. Preheat the oven to 425°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together the buttermilk, melted butter, eggs, sugar, and honey until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
  5. Gently fold in the cranberries.
  6. Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
  7. Bake at 425°F for 5 minutes.
  8. Without opening the oven door, reduce the oven temperature to 350°F and continue baking for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Jessica’s Notes

Best served with:

  • Softened butter
  • Honey butter
  • Orange marmalade
  • Cranberry butter
  • Warm with a bowl of chili or soup

Wine pairing:

  • Riesling complements the tart cranberries.
  • Sparkling Rosé is festive and refreshing.
  • Moscato pairs nicely with the sweet-tart flavor.
  • Pinot Noir is an excellent choice when serving alongside turkey or ham.

Prep Ahead:

  • Mix the dry ingredients up to 1 week ahead and store in an airtight container.
  • The batter can be mixed just before baking for the best texture.

Storage:

  • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 1 week.

Reheating:

  • Reheat at 350°F until the internal temperature reaches 150–165°F, or warm individually in the microwave for 15–20 seconds.

Freezer-Friendly:

  • Freeze cooled muffins for up to 3 months.
  • Thaw at room temperature or warm in a 350°F oven until heated through.

Variations:

  • Add ½ cup chopped pecans or walnuts.
  • Stir in the zest of one orange for a bright citrus flavor.
  • Substitute dried cranberries for fresh when fresh are unavailable.
  • Sprinkle coarse sugar over the tops before baking for a lightly crunchy finish.

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