Get ready to transform your breakfast routine with these irresistible Cranberry Corn Muffins that are about to become your new obsession! Imagine biting into a perfectly golden, slightly sweet muffin bursting with tart cranberries, then spreading it with a luxurious sweet orange honey butter that will make your taste buds dance with joy. These aren't just ordinary muffins – they're a culinary experience that combines the rustic charm of cornmeal with the bright, tangy pop of fresh cranberries, creating a breakfast masterpiece that will have everyone at your table begging for seconds!
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
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup fresh or frozen cranberries
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1 tablespoon orange zest
Instructions
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk these dry ingredients together until they are well combined and there are no lumps.
- In a separate bowl, whisk together the milk, vegetable oil, and eggs until the mixture is smooth and well blended.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in the cranberries gently, making sure they are evenly distributed throughout the batter.
- Using a scoop or spoon, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for about 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- While the muffins are baking, prepare the sweet orange honey butter. In a medium bowl, beat the softened unsalted butter until creamy and smooth.
- Add the honey and orange zest to the butter, and mix until well combined and fluffy. Taste and adjust sweetness if desired.
- Once the muffins are done, remove them from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Serve the cranberry corn muffins warm or at room temperature, accompanied by the sweet orange honey butter. Enjoy your delicious treat!
Tips
- Keep your ingredients at room temperature for the best mixing and texture. Cold eggs and milk can affect the muffin's rise and consistency.
- The golden rule of muffin-making: Never overmix! Stir just until the ingredients are combined. Lumpy batter is your friend – overmixing leads to tough, dense muffins.
- For extra juicy cranberries, toss them in a light dusting of flour before folding into the batter. This prevents them from sinking to the bottom of the muffins.
- Want picture-perfect muffin tops? Fill the muffin cups almost to the top for that beautiful, slightly rounded crown.
- Test for doneness by inserting a toothpick into the center – it should come out clean or with just a few moist crumbs.
- The sweet orange honey butter can be made ahead of time and stored in the refrigerator for up to a week, making your morning prep even easier.
- For maximum flavor, serve these muffins slightly warm, allowing the butter to melt into every delicious crevice.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 5g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 55mg
