Cranberry Cornmeal Muffins

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 7/30/2020

Make these crusty muffins for breakfast on Thanksgiving morning.

If you use mini-muffin tins, the yield will be 36 to 48 muffins.

35 min Prep: 20 min Cook: 15 min
Serves: 24 Save

Ingredients (15)

  • Cooking spray
  • 1 egg
  • 1/2 cup (1 stick) butter, melted
  • 1 1/3 cup buttermilk
  • 1 tablespoon grated lemon rind
  • Juice from 1 lemon
  • 2/3 cup cornmeal
  • 2 cup all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup frozen cranberries, thawed
  • 1/3 cup slivered almonds
  • Turbinado or granulated sugar

Directions

  1. Preheat oven to 350F. Coat muffin cups with cooking spray.
  2. 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.
  3. Fill muffin cups 2/3 full. Sprinkle almonds and turbinado on top. Bake 15 minutes. Makes 24 standard muffins or 48 minis.