Glazed Cranberry Corn Muffins

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. 

Glazed Cranberry Corn Muffins - Make your corn muffin recipe sweeter, softer, and prettier for the holidays with cranberries! These 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.

Glazed Cranberry Corn Muffins - Make your corn muffin recipe sweeter, softer, and prettier for the holidays with cranberries! These cranberry corn muffins are drizzled in a sweet glaze.

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.

Glazed Cranberry Corn Muffins - Make your corn muffin recipe sweeter, softer, and prettier for the holidays with cranberries! These cranberry corn muffins are drizzled in a sweet glaze.

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!

Enjoy!

Glazed Cranberry Corn Muffins

Makes: 12 Muffins

Calories per serving: 209

Fat per serving: 11g

Ingredients

  • ¾ cup cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup fresh cranberries
  • 2 large eggs
  • 2/3 cup sugar
  • ½ cup milk
  • ½ cup canola oil
  • sweetened condensed milk, for drizzling

Instructions

  1. Preheat the oven to 375°F. In a medium bowl, whisk the eggs, oil, sugar, and milk.
  2. In a separate, larger bowl, whisk your flour, cornmeal, baking powder, and salt. Stir in your cranberries.
  3. Pour your wet ingredients into the dry ingredients and stir until just combined.
  4. Lightly coat a standard-size 12-cup muffin tin with nonstick cooking spray. Divide the batter evenly among the cups, filling each about 2/3 full.
  5. Bake for about 22-25 minutes, or until a toothpick inserted into the center of one comes out clean. Serve warm with a drizzle of sweetened condensed milk.

Nutrition Information & Notes:

Calories: 209.5, Total Fat: 10.5g, Cholesterol: 36.2mg, Sodium: 17.7mg, Carbohydrates: 26.4g, Fiber: 1.2g, Sugars: 11.9g, Protein: 3.1g

Recipe slightly adapted from Cooking for Isaiah by Silvana Nardone

http://www.andiemitchell.com/cranberry-corn-muffiins-with-sweet-milk-drizzle/

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36 thoughts on “Glazed Cranberry Corn Muffins

  1. Lisd M.

    Do you know what brand the muffin tins are? They’re so cute. I tried to search for them, but just get the silicone type pans.

    Reply
  2. spabettie

    I’ve made a blueberry cornbread before – I need to try this – it looks SO good!

    and I totally want that muffin mold – is it silicone? is it easy to find? :D

    Reply
  3. Sana

    I can honestly say that I will prolly never make something from your blog because I don’t cook. But I do come here to look at your beautiful pictures and words :)!

    Reply
  4. Lu

    These would be perfect for Thanksgiving dinner. I think I’ll have to start bribing my husband today so that I can forgo the usual crescent rolls (ick) for these delicious muffins. I’m the cook in the house anyway so he can just deal with it. Thanks for the recipe. I was looking for something new to make this year.

    Reply
  5. Jenna

    These look absolutely killer! Wow, thanks for the recipe. By the way, I just made your Dal Makhani and it is INCREDIBLE. I’m posting the recipe on my blog on Friday with credit to you and a link to your blog. =) Thanks!

    Reply
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  8. Vicky

    Looks yummy. I would never have thought of the pouring on the sweet milk. I’ll have to try it sometime. I love corn muffins and you can mix just about anything into them. Once when making an apple pie, I thought, “Wow, cut this apples, covered with sugar and spice, up a bit smaller and they would be delicious in corn muffins.” A few days later I tried it and “Whoa!” Delicious! A few chocolate chips make the kids smiles. And for something more hardy, how about a bit of left over cooked broccoli, chopped not too finely and a bit of shredded cheese. Mmmm! Learned that one in home economics class, which was about a thousand years ago, lol, or so it feels somedays.

    Reply
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  11. Brittany Lauro

    These look delicious (and so so pretty)! Corn muffins are the best. I love your entire site it’s so inspirational and full of amazing recipes. I recently made fat-free pumpkin chocolate muffins — if you’d like to check out the recipe you can find it on my blog called Petite Ponderings at http://petiteponderings.blogspot.com/

    Thanks for the recipe! I can’t wait to try these out

    Reply
  12. Carol Hansen

    Hey Andie,

    As I have been flying around through your recipes, this one kept calling my name, but I kept ignoring it because they seemed to decadent and like I may wake up on the floor with empty muffin tins and crumbs all around..but I had almost all the ingredients and I am trying to listen to what I really want and well I am so glad I did!!!!!!!! I can’t wait to warm one of these up for the hubster..so fabulous! I didn’t have the sweetened condensed milk so I made a glaze with powdered sugar and milk and a drop of lemon extract! It was a great alternative! I liked the citrus in it and may add some orange zest in the batter next time and will DEFIANTLY make sure I have the sweetened condensed milk! XOXOXOXO Oh and one was all I needed:)

    Reply

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