Cranberry Corn Muffins

Cranberry Corn Muffins, homemade cornbread muffins stuffed with cranberry jam, a new holiday staple!

Cranberry Corn Muffins, homemade cornbread muffins stuffed with cranberry jam, a new holiday staple! - ThisSillyGirlsLife.com

Who doesn’t love a goof cornbread? If there is ever an option at a restaurant to have regular bread, biscuits or cornbread I always go with the cornbread! It is slightly sweet and full of flavor. Making homemade cornbread is extremely easy! Today’s recipe is perfect for the holidays or any time of year. The addition of fresh cranberry jam really makes it extra festive.

Cranberry Corn Muffins, homemade cornbread muffins stuffed with cranberry jam, a new holiday staple! - ThisSillyGirlsLife.com

My homemade fresh cranberry jam really pairs perfectly with the delicate corn muffins. This recipe is inspired by Ina Garten!

Cranberry Corn Muffins

Course: Side Dish
Cuisine: Traditional
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 serving
Calories: 280 kcal

Cranberry Corn Muffins, homemade cornbread muffins stuffed with cranberry jam, a new holiday staple!

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Ingredients

  • 3 Cups all purpose flour
  • 1 Cup granulated sugar
  • 1 Cup cornmeal
  • 2 Tbls baking powder
  • 1 1/2 tsp kosher salt
  • 1 1/2 Cups milk
  • 2 sticks 1/2 pound butter, unsalted, melted and cooled
  • 2 large eggs
  • Fresh Cranberry Jam

Instructions

  1. Heat oven to 350 degrees. In a large bowl, add the dry ingredients. In a separate bowl, add the wet ingredients except for the jam and whisk to combine. Slowly add the wet ingredients to the dry and mix until just blended and there is no more pockets of dry ingredients.
  2. Fill cupcake liners with filling to the top. Bake for 30 minutes or until toothpick inserted comes out clean.
  3. Let cool on wired rack for 5 minutes, take muffins out of tin and let cool completely. You can take the liners off or leave them on and pipe the cranberry filling inside each, about 1 tablespoon. Serve and enjoy!
Nutrition Facts
Cranberry Corn Muffins
Amount Per Serving
Calories 280 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 41mg 14%
Sodium 330mg 14%
Potassium 403mg 12%
Total Carbohydrates 52g 17%
Dietary Fiber 2g 8%
Sugars 18g
Protein 8g 16%
Vitamin A 1.9%
Calcium 15.1%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.

 Step by Step Directions

corn1

 Heat oven to 350 degrees. In a large bowl, add the dry ingredients. In a separate bowl, add the wet ingredients except for the jam and whisk to combine.

corn2

 Slowly add the wet ingredients to the dry and mix until just blended and there is no more pockets of dry ingredients.

corn3

Fill cupcake liners with filling to the top.

corn4

 Bake for 30 minutes or until toothpick inserted comes out clean.

Let cool on wired rack for 5 minutes, take muffins out of tin and let cool completely.

Cranberry Corn Muffins, homemade cornbread muffins stuffed with cranberry jam, a new holiday staple! - ThisSillyGirlsLife.com

 You can take the liners off or leave them on and pipe the cranberry filling inside each, about 1 tablespoon. Serve and enjoy!

Easy peasy and soooo good! You can even make the muffins a day before your holiday get together and pipe in the filling just before serving! I hope you enjoyed today’s recipe! Please check out these others by clicking on the images:

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**This post may contain affiliate links to products I use or are similar to items mentioned in this post. If you purchase a product from a link used, This Silly Girl's Kitchen will receive a small commission. Thank you for helping to support this website and keep the recipes and information provided free to you!**

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2 Comments at Cranberry Corn Muffins

  1. I have a soft spot for cornmeal muffins myself. And I’m definitely with you that if they offer me a choice of muffins I’ll always choose the cornbread. Adding that cranberry jam to the muffins was brilliant! It really is perfect for any holiday.

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