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.
Servings: 12 Muffins
Calories: 209kcal
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.
Notes
Recipe slightly adapted from Cooking for Isaiah by Silvana Nardone
Nutrition
Calories: 209kcal | Carbohydrates: 24.6g | Protein: 3.1g | Fat: 11g | Cholesterol: 32.6mg | Sodium: 17.7mg | Fiber: 1.2g | Sugar: 11.9g