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!
Enjoy!
Glazed Cranberry Corn Muffins
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
- Preheat the oven to 375°F. In a medium bowl, whisk the eggs, oil, sugar, and milk.
- In a separate, larger bowl, whisk your flour, cornmeal, baking powder, and salt. Stir in your cranberries.
- Pour your wet ingredients into the dry ingredients and stir until just combined.
- 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.
- 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.
These look so good (though I’d swap cranberries for blueberries since I don’t like them). And I love your muffin trays–the muffins come out so cute and bubbly.
Oh my goodness!! These look incredible. I made blueberry cornbread muffins once and they were amazing. I really like the cranberry idea – but the condensed milk is a stroke of genius. :)
Sweetened condensed milk is a beautiful thing. I wonder how it’d be on pancakes? Heaven, I’m sure…
These look to-die-for good! Cranberries make most things better – sweetened condensed milk makes anything better. Even steam burns it seems.
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.
You had me at sweet milk drizzle. Mmmmm.
These look delicious. Yum!
these looks good, great for thanksgiving!
Perfect for T-day and so pretty and elegant. What happened to Jiffy cornbread and cranberries in a can ;)
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
Is there a site that gives out ‘Food Porn’ nominations? Because yours should get one! YUM
Thanks Jaclyn!
SWEEET!!! These will definitely be part of our Thanksgiving Day dinner!
Oh wow, do these look delicious!
What beautiful muffins. Throw in a cup of tea and I am in heaven – perfect snack time treat.
:-) Mandy
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 :)!
Those look amazing! And LOVE the muffin tins!!
That muffin tin is adorable and I will take all 12 of these please :-)
YUM! Making these for my company pot luck :). Thanks!!
Those look amazing…you kill me with your cranberries!
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.
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!
Awesome! I loooove that recipe for dal. Thanks Jenna!!
These look AMAZING! Holy!!! Yum Yum!!!
OOO! Perfect for Thanksgiving dinner! I wanted to make something different for dessert, and I think this will do the trick! Thanks!
These look so amazing!! I’m going to make them for Thanksgiving dinner!! Hope my family will like them!
Yay! Enjoy!
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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.
Where is the recipe for the apple cinnamon cupcakes?
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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
These are the perfect fall muffin alternative to pumpkin! Thanks for sharing :)
Also, LOVE your muffin tins! Where can I find those?
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:)