Cranberry-Cornmeal Muffins

Total Time
Prep 15 mins
Cook 20 mins

A nice breakfast variation on corn muffins. Serve with butter or whipped honey.

Ingredients Nutrition


  1. Preheat oven to 350ºF.
  2. Prepare a 12 muffin tin with cooking spray and flour.
  3. In a mixing bowl, combine flour, cornmeal, sugar, and baking powder.
  4. In another mixing bowl, combine egg white, buttermilk, sour cream, lemon peel, and cranberries.
  5. Combine flour mixture and egg mixture, stirring just until mixed.
  6. Fill muffin cups 2/3 full.
  7. Bake for 20 minutes or until golden.
  8. Serve warm.


Most Helpful

I made these to put into the freezer for mornings during the week, of course I had to try some. These were easy to make and the texture of the cornmeal will be a change from other muffins. These muffins are too sweet and will be liked by my family. Thank you!

drinkmore September 27, 2015

Great tasting muffins, what with the combo of the berries, buttermilk & lemon! Being the lemon lover that I am, I did use a nicely rounded measure of the lemon zest! Definitely worth making again! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike November 11, 2011

Awesome Awesome. I love a good corn muffin and the added cranberries in this recipe brings them up another notch in my opinion. What a lovely addition.
Made for recipetag in KK's forum~

CoffeeB January 04, 2011

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