Imagine biting into a muffin that's not just a mere breakfast item, but a culinary adventure that dances between sweet and tangy, soft and hearty. These Cornmeal Cranberry and Yogurt Muffins are about to revolutionize your morning routine, offering a perfect blend of rustic cornmeal, burst of cranberry, and creamy yogurt that will make your taste buds sing with joy. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves a delicious homemade treat, these muffins are your new breakfast best friend!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup yogurt
- 2 large eggs
- 1/2 cup dried cranberries
- 1/4 cup vegetable oil
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk together until all dry ingredients are well incorporated and free of lumps.
- In a separate medium bowl, whisk together the yogurt, eggs, and vegetable oil until smooth and fully blended.
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins tough.
- Carefully fold in the dried cranberries, distributing them evenly throughout the batter.
- Using a standard ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Room Temperature Matters: Ensure your eggs and yogurt are at room temperature for smoother mixing and better texture.
- Don't Overmix: The golden rule of muffin-making! Mix just until ingredients are combined to keep your muffins tender and light.
- Cranberry Distribution: Toss dried cranberries in a little flour before adding to the batter to prevent them from sinking to the bottom.
- Check for Doneness: Use the toothpick test - if it comes out clean with just a few moist crumbs, your muffins are perfect!
- Customize Your Muffins: Feel free to swap dried cranberries with blueberries or add a sprinkle of cinnamon for extra warmth.
- Storage Hack: To keep muffins fresh, store in an airtight container and they'll stay delicious for up to 3 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 6g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 35mg