This easy recipe for Cranberry Orange Cornbread Muffins makes traditional, orange-flavored corn muffins studded with fresh cranberries. Great for breakfast, dessert, and even holidays!
I absolutely love cornbread, and this recipe offers a unique and tasty twist on the classic. These muffins lean towards the sweeter side, and they are so, so delicious. The addition of fresh cranberries provides a tangy kick to these cornbread muffins, complemented beautifully by the orange zest that highlights those Fall flavors.
Why We Love These Cornbread Muffins
- Fluffy & Tall: A generous amount of baking powder gives these muffins an exceptional rise, making them fluffier and taller than your average corn muffin.
- Easy to Make: This straightforward recipe ensures a hassle-free baking experience, ideal for bakers of all levels.
- Fruit Fusion: The combination of oranges and cranberries adds a fresh, tangy twist to the traditional corn muffin.
Ingredients For Corn Muffins
- All-purpose flour
- Yellow corn meal: Adds the classic cornbread flavor and texture.
- Sugar
- Baking Powder: The secret to their tall, fluffy texture.
- Salt
- Milk: Adds moisture and richness.
- Corn Oil: Contributes to the muffins’ moist crumb.
- Eggs
- Fresh cranberries: Offer a burst of tangy flavor.
- Orange zest: Infuses a refreshing citrus note.
How To Make Corn Muffins
Enjoy baking and savoring these delicious Cranberry Orange Cornbread Muffins!
- Prep: Preheat your oven to 400°F and grease (or line with cupcake liners) a 12-cup muffin pan.
- Make the Batter: Mix flour, corn meal, sugar, baking powder, and salt in a large bowl.Whisk milk, oil, and eggs in a separate bowl. Combine the wet and dry ingredients, stirring just enough to moisten the flour. Fold in cranberries and orange zest; expect a thick batter.
- Transfer the Batter: Evenly distribute the batter in the muffin pan.
- Bake for 15 to 18 minutes until golden brown; check with a toothpick.
- Cool the muffins on a wire rack before serving.
Recipe Tips And Variations
- Gently Mix the Batter: Avoid overmixing the batter. Mix just until the dry ingredients are moistened. Overmixing can lead to tough muffins.
- Fresh Cranberries vs Dried: If you’re using fresh cranberries, chop them to distribute their tart flavor evenly. If fresh aren’t available, you can substitute with dried cranberries.
- Check for Doneness: Insert a toothpick into the center of a muffin to check for doneness. It should come out clean or with a few moist crumbs.
- Cooling: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack. This prevents them from becoming soggy.
- Storage: Store leftover muffins in an airtight container. They can also be frozen for longer storage.
Serving Suggestions
These muffins are a treat on their own or can be enjoyed with a pat of butter or a drizzle of honey. Pair them with your cortado coffee, with a cinnamon dolce latte, or as a side to your holiday oven roasted turkey!
Storing Muffins
Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for 3 months. To reheat, simply warm them in the oven or microwave.
More Cozy Muffins
Cranberry Orange Corn Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup yellow corn meal
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
- ½ cup plus 2 tablespoons Corn Oil
- 2 large eggs
- 1 cup chopped fresh cranberries
- 1 tablespoon orange zest
Instructions
- Preheat oven to 400˚F. Grease a standard 12-cup muffin pan with cooking spray or line with paper baking cups. Set aside.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, oil, and eggs.
- Add the milk mixture to the flour mixture and stir just until the flour is moistened.
- Stir in the cranberries and orange zest. The batter will be thick.
- Divide the batter evenly into the prepared muffin pan.
- Bake for 15 to 18 minutes or until muffins are golden brown and a toothpick inserted in the center comes out clean.
- Transfer the muffins to a wire rack to cool.
- Serve.
Notes
- Room Temperatures: Use room temperature milk and eggs for a smoother batter.
- Mixing the Batter: Mix until just moistened; overmixing causes tough and dense muffins.
- Cranberries: If you don’t have fresh cranberries, use dried ones.
- Doneness Test: To check for doneness, insert a toothpick in the center of a muffin – if they’re done, the toothpick should come out with a few crumbs.
- Cooling: Cool the muffins on a wire rack to avoid sogginess.
- Storage: Keep the muffins in an airtight container for 3 days or freeze them for 3 months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
