This recipe for Fresh Cranberry Cornbread Muffins is a twist on traditional cornbread that is a perfect option for a holiday brunch or side dish - because adding some color to your cornbread is always a fun idea!
Course: Side Dish
Keyword: best homemade cornbread muffins recipe, best thanksgiving muffin recipe, cornbread muffin recipe, cranberry corn muffins, cranberry muffin recipe, easy cornbread muffins, how to make cornbread muffins, thanksgiving sides with cranberries
Author: Whitney Reist | Sweet Cayenne
2 ¾ cupswhite whole wheat flour, such as King Arthur brand
1 ½ cups stone ground fine yellow cornmeal
1 teaspoonKosher salt
1 ½ teaspoons baking powder
1 ½teaspoonsbaking soda
2cupslow-fat buttermilk, well-shaken
2largeeggs, lightly beaten
1(15-ounce) can of creamed corn
5tablespoons butter, melted and cooled
2cupsfresh cranberries, rinsed and picked through
Optional: Honey butter made with ½ stick of butter and ⅓ cup of honey
Preheat oven to 375℉. Spray 24 muffin cup wells with cooking spray or line with paper liners. Set the tins aside.
In a large bowl, combine the flour, cornmeal, salt, baking powder, and baking soda by stirring with a whisk.
In a smaller bowl, combine the buttermilk, eggs, corn, honey, and butter by stirring with a whisk.
Toss the cranberries with 2 tablespoons of the flour mixture (this will prevent them from sinking to the bottom of the muffin).
Use a rubber spatula to make a well in the bottom of the flour mixture. Pour the liquid ingredients into the flour mixture and stir in lightly with the whisk until just combined. Be careful not to overmix. Fold in the cranberries with the rubber spatula until just combined.
Fill the muffin wells up to ⅔ full. Place in the oven and bake for 10 minutes. Reduce the oven temperature to 350℉. Continue baking for 15-18 minutes until a toothpick inserted into the center of the muffin comes out clean.
While the muffins bake, set ½ a stick of butter in a bowl with ⅓ cup of honey. Place it on the stove to soften. Stir to combine once the butter softens.
Remove muffins from oven and cool in the pan for 5 minutes. Transfer to a wire rack for further cooling and serve the muffins warm with honey butter as desired.
Muffins can be reheated on a baking sheet at 350 degrees for 7-8 minutes and will keep in the refrigerator up to 4 days.
Freeze up to 6 months wrapped tightly in an airtight container or freezer bag. Thaw overnight in the refrigerator prior to use.