You are here: Home » Recipes » Cranberry Cornmeal Muffins Cranberry Cornmeal Muffins Recipe by RelishKitchen Tested Yield pieces Prep 20 mins Cook 15 mins Make these crusty muffins for breakfast on Thanksgiving morning. Mark Boughton PrintEmail If you use mini-muffin tins, the yield will be 36 to 48 muffins. Ingredients -- Cooking spray1 -- egg1/2 cup (1 stick) butter, melted1 1/3 cups buttermilk1 tablespoon grated lemon rind -- Juice from 1 lemon2/3 cup cornmeal2 cups all-purpose flour3/4 cup sugar1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup frozen cranberries, thawed1/3 cup slivered almonds -- Turbinado or granulated sugar Instructions Preheat oven to 350F. Coat muffin cups with cooking spray. Combine egg, butter, buttermilk, lemon rind and juice in a large bowl; whisk well. Combine cornmeal, flour, sugar, baking powder, baking soda and salt; add to egg mixture. Stir just until blended. Fold in cranberries. Fill muffin cups 2/3 full. Sprinkle almonds and turbinado on top. Bake 15 minutes. Makes 24 standard muffins or 48 minis.