Cranberry Cornmeal Muffins

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
Instagram
Linked-In
Updated: 7/30/2020

Make these crusty muffins for breakfast on Thanksgiving morning.

If you use mini-muffin tins, the yield will be 36 to 48 muffins.

35 min Prep: 20 min Cook: 15 min
Serves: 24 Save

Ingredients (15)

  • Cooking spray
  • 1 egg
  • 1/2 cup (1 stick) butter, melted
  • 1 1/3 cup buttermilk
  • 1 tablespoon grated lemon rind
  • Juice from 1 lemon
  • 2/3 cup cornmeal
  • 2 cup all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup frozen cranberries, thawed
  • 1/3 cup slivered almonds
  • Turbinado or granulated sugar

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Preheat oven to 350F. Coat muffin cups with cooking spray.
  2. Combine egg, butter, buttermilk, lemon rind and juice in a large bowl; whisk well. Combine cornmeal, flour, sugar, baking powder, baking soda and salt; add to egg mixture.  Stir just until blended. Fold in cranberries.
  3. Fill muffin cups 2/3 full. Sprinkle almonds and turbinado on top. Bake 15 minutes. Makes 24 standard muffins or 48 minis.