Cranberry Maple Cornbread Muffins
These cranberry maple cornbread muffins are moist, tender, and only take 35 minutes to make. They're the perfect addition to a Thanksgiving or Christmas feast.
Servings: 12 muffins
Equipment
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 cup (159 g) cornmeal medium or fine
- 2 teaspooons baking powder
- ½ teaspoon salt
- 2 eggs
- ¼ cup (59 ml) maple syrup
- ¼ cup (50 g) granulated sugar
- ¾ cup (177 ml) whole milk
- ⅓ cup (79 ml) vegetable oil
- 1 ½ cups (150 g) fresh cranberries
- 1 teaspoon orange zest (optional)
Instructions
- Preheat oven to 400 °F (204 °C) and line a muffin tin with liners.
- In a large mixing bowl, whisk together flour, cornmeal, baking powder and salt.1 cup all-purpose flour, 1 cup cornmeal, 2 teaspooons baking powder, ½ teaspoon salt
- In a separate bowl, whisk together eggs, maple syrup, sugar, milk, oil and orange zest if using.2 eggs, ¼ cup maple syrup, ¼ cup granulated sugar, ¾ cup whole milk, ⅓ cup vegetable oil, 1 teaspoon orange zest
- Make a well in the flour mixture and add in the wet mixture. Stir just until combined, then fold in the fresh cranberries.1 ½ cups fresh cranberries
- Fill each muffin tin ¾ of the way full, then bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. These muffins will not brown a lot, so don’t be tempted to keep them in the oven for more than 20 minutes, otherwise they will dry out.
Notes
- For the best texture, use room temperature eggs.
- Don't overbake the muffins, as they can easily dry out.
- Rotate the muffins halfway through.
- To store, wrap the muffins in plastic wrap and place in an airtight container at room temperature for 3 days, in the fridge for 1 week, or in the freezer for 3 months.
Nutrition
Serving: 1 muffin | Calories: 149 kcal | Carbohydrates: 29 g | Protein: 4 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.003 g | Cholesterol: 29 mg | Sodium: 132 mg | Potassium: 112 mg | Fiber: 2 g | Sugar: 10 g
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