Go Back
–+ servings
Close up of cranberry cornbread muffins in a muffin tin, surrounded by cranberries
Print Recipe
4.60 from 10 votes

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 muffins
Author: Julie Chiou

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

Return to Website

Scan this QR code with your phone's camera to get back to the recipe on the website.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.