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Cornmeal Cranberry and Yogurt Muffins

Cornmeal Cranberry and Yogurt Muffins

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. 1 cup cornmeal
  2. 1 cup all-purpose flour
  3. 1/2 cup sugar
  4. 1 tablespoon baking powder
  5. 1/2 teaspoon salt
  6. 1 cup yogurt
  7. 2 large eggs
  8. 1/2 cup dried cranberries
  9. 1/4 cup vegetable oil

Instructions

  1. 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.
  2. 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.
  3. In a separate medium bowl, whisk together the yogurt, eggs, and vegetable oil until smooth and fully blended.
  4. 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.
  5. Carefully fold in the dried cranberries, distributing them evenly throughout the batter.
  6. 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.
  7. 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.
  8. Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. Serve warm or at room temperature. Store in an airtight container for up to 3 days.

Tips

  1. Room Temperature Matters: Ensure your eggs and yogurt are at room temperature for smoother mixing and better texture.
  2. Don't Overmix: The golden rule of muffin-making! Mix just until ingredients are combined to keep your muffins tender and light.
  3. Cranberry Distribution: Toss dried cranberries in a little flour before adding to the batter to prevent them from sinking to the bottom.
  4. Check for Doneness: Use the toothpick test - if it comes out clean with just a few moist crumbs, your muffins are perfect!
  5. Customize Your Muffins: Feel free to swap dried cranberries with blueberries or add a sprinkle of cinnamon for extra warmth.
  6. 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

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