Cranberry-Cornmeal Muffins

Prep Time
Cook Time
Ready In

"A nice breakfast variation on corn muffins. Serve with butter or whipped honey."

Original recipe yields 12 servings


  • Serving Size: 1 (55.1 g)
  • Calories 109.9
  • Total Fat - 1.6 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 3.4 mg
  • Sodium - 83.1 mg
  • Total Carbohydrate - 21.7 g
  • Dietary Fiber - 1.3 g
  • Sugars - 6.7 g
  • Protein - 2.6 g
  • Calcium - 83.7 mg
  • Iron - 0.5 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350ºF. Prepare a 12 hole muffin tin with cooking spray and flour.

Step 2

In a mixing bowl, combine flour, cornmeal, sugar, and baking powder.

Step 3

In another mixing bowl, combine egg white, buttermilk, sour cream, lemon peel, and cranberries.

Step 4

Combine flour mixture and egg mixture, stirring just until mixed.

Step 5

Fill muffin cups 2/3 full.

Step 6

Bake for 20 minutes or until golden.

Step 7

Serve warm.

Tips & Variations

No special items needed.


Daily Inspiration

We thoroughly enjoyed these cranberry cornmeal muffins. They are more dense than regular muffins, but they have a nice texture and a tangy flavor derived from the buttermilk and of course the cranberries. Enjoyed them with our dinner tonight - they make a nice presentation.

(31 Oct 2018)


Excellent muffins Mike. I made six with cranberry and six plain. They were awesome, so much flavor. I loved the ones with the cranberry, the tart pop was excellent. I used the leftovers for my turkey stuffing the next day. Thanks so much for sharing a recipe We will enjoy again my friend. Made for Think Pink 2017.

review by:
(10 Oct 2017)