This easy recipe for Cranberry Orange Cornbread Muffins makes traditional, orange-flavored cornbread muffins studded with fresh cranberries. Great for breakfast, dessert and even holidays!
Cranberries work so well in all types of baked goods. If you love these corn muffins you’ve got to try these Cranberry Apple Crumble Bars and these Cranberry and Vanilla-Yogurt Scones. You won’t be disappointed!
Thank you, Argo®, for sponsoring this post! All opinions are always 100% my own.
An Easy Cornbread Muffin Recipe For All Occasions
THESE muffins, 4EVA!
Hiii! Happy day to you all! It’s mid-December, it’s 11 days until Christmas, and all this calls for a corn muffin… or four.
The thing about muffins is that, one, they’re good for breakfast, and two, they’re good for a snack, and three, they’re good for anytime, anywhere. And besides loving to eat them, I so so so love baking with oranges and cranberries. Those two, together? In a corn muffin?? BE.YOND.
Why Is Baking Powder Needed For Corn Muffins?
I’m especially intrigued by the height of these little (big) guys. They’re predictable and normal, like all other corn muffins, and classically delicious, buuuut, they’re a bit taller and much fluffier, thanks to a heaping tablespoon of Argo® Baking Powder.
Interesting facts about their baking powder: It is aluminum-free, gluten-free, and it is also double-acting. This means that the first leavening occurs when the baking powder gets wet – like when we combine dry with wet ingredients in a recipe. The second action (leavening a.k.a. raising, expansion) refers to the release of gas when the batter is heated in the oven. Make sense?
Thus, clearly, you can’t even try baking without Argo® BAKING powder.
Is This Cornbread Muffin Recipe Gluten Free?
Now, while I made these dangerously delicious muffins with all purpose flour, you, my friend, can also make them gluten-free! I show you how in my video. It is a GAME CHANGER. You can check out the recipe for Gluten Free Cornbread Muffins on Argo’s website. Whatever your preference is, Argo has you covered.
I could give you a whole long list of reasons to do some baking, especially right now, and right before Santa arrives, but I won’t because you already know them reasons. Both recipes taste amazing (only the flour is different)!
I could also list times and reasons and places that would be appropriate for making these corn muffins, but really, what needs to happen is you walking into the kitchen this very minute and scrolling down to see the recipe and experiencing the joy that is these Cranberry Orange Corn Muffins. We don’t even need to discuss that any further.
P.S. To be eaten while wearing jammies on Christmas mornin’.
Like that? Me, too!
If you are looking for more Holiday recipes and ideas, hop on over to argostarch.com/Recipes/. Make sure to check out my video up top for Gluten-Free Cornbread Muffins!
ENJOY!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Cranberry Orange Corn Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup yellow corn meal
- 3/4 cup sugar
- 1 tablespoon Argo® Baking Powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/2 cup plus 2 tablespoons Mazola® Corn Oil
- 2 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.
- Combine flour, corn meal, sugar, baking powder and salt in a large bowl.
- In a medium bowl, whisk together the milk, oil and eggs.
- Add milk mixture to flour mixture and stir just until flour is moistened.
- Stir in cranberries and orange zest. Batter will be thick.
- Divide batter evenly into prepared muffin pan.
- Bake 15 to 18 minutes or until muffins are golden brown and toothpick inserted in center comes out clean.
- Transfer muffins to a wire rack to cool.
- Serve.
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.
Categories:
Make This Corn Bread Muffin Recipe Gluten Free
INGREDIENTS:
- 2 cups Gluten-Free Flour Mix
- 1 cup yellow cornmeal
- 3/4 cup sugar
- 1 tablespoon Argo® Baking Powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 2/3 cup Mazola® Corn Oil
- 2 eggs
- 1 cup chopped cranberries
- 1 tablespoon orange zest
DIRECTIONS:
- Preheat oven to 400ºF. Prepare 12 paper lined or greased muffin cups (2-1/2 inch).
- Combine flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.
- Whisk milk, oil and eggs together. Add to flour mixture and stir just until moistened.
- Stir in cranberries and orange zest. Batter will be thick.
- Evenly divide batter into prepared muffin cups, filling each almost full.
- Bake 15 to 18 minutes or until muffins are golden brown and wooden pick inserted in center comes out clean. Transfer muffins to a wire rack to cool.
