Make your corn muffin recipe sweeter, softer, and prettier for the holidays with cranberries! These ultra-delicious cranberry corn muffins are drizzled in a sweet glaze.
These unbelievably lovable little corn muffins are just about the best recipe I’ve come up with in years. The recipe is based on Silvana Nardone’s completely perfect Berry Corn Muffins in Cooking for Isaiah, and I’m telling you, you’ll love it. The corn muffins alone are tender, crumbly, and just the gentlest bit sweet, but it’s the soft pockets of juicy cranberries that steal the whole show.
For a sweet glaze, I used a simple can of sweetened condensed milk. It couldn’t be easier, or even tastier: just pop open the can and drizzle it over the warm muffins.
The glaze gives them a little extra richness and makes them feel a bit more special–especially if you think about serving them for a weekend breakfast/brunch or even as a side on your holiday table.
This recipe is a cinch to make and such a crowd-pleaser. The sweetened condensed milk just melts into every nook and cranny of cornbread, and it adds a nice touch of decadence, but feel free to ditch it if you want to eat a simpler corn muffin!