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!
Glazed Cranberry Corn Muffins
- 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
- 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.