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Beth Dreiling Hontzas Photo by: Beth Dreiling Hontzas

Cornmeal-Cranberry Muffins

Add a zing to your traditional cornbread muffin by adding tart cranberries to the homemade batter. This recipe is quick and delicious, making it perfect for a breakfast on-the-go or a sweet treat to round out your meal.

Southern Living DECEMBER 2007

  • Yield: Makes 1 dozen
  • Prep time:15 Minutes
  • Bake:20 Minutes
  • Cool:15 Minutes


  • 1 1/3 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 3/4 cup buttermilk
  • 1/4 cup orange juice
  • 3 tablespoons butter, melted
  • 1 egg, lightly beaten
  • 1 cup cranberries


1. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Add buttermilk and next 3 ingredients, and stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter evenly into 12 paper-lined muffin cups, filling two-thirds full.

2. Bake at 425° for 20 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Remove muffins from pans to wire racks; let cool 15 minutes. Serve warm or at room temperature.


You can freeze these muffins in zip-top plastic freezer bags. Thaw them at room temperature, or microwave frozen muffins at HIGH 15 to 30 seconds.


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Cornmeal-Cranberry Muffins recipe