CRANBERRY AND OLIVE OIL CORN MUFFINS
Cornbread and cranberry sauce are synonymous with the holidays and they go beautifully together in these delicious muffins. The olive oil adds a fruity note that complements the citrus zest and cranberry sauce, which are swirled into the batter before baking. The Greek yogurt keeps the muffins tender and the cornmeal adds a lovely texture. Plus, they bake up with gorgeous, rustic tops. Feel free to use leftover cranberry sauce in this recipe if you'd like! These muffins are a great way to start the day and especially festive for the holiday season.
Provided by Elena Besser
Time 1h35m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with cooking spray.
- For the cranberry sauce (see Cook's Note): Stir together the cranberries, sugar, orange juice and 1/2 teaspoon salt in a medium saucepan and cook, covered, over medium heat for 5 minutes. Uncover and continue to cook until the cranberries have broken down into a chunky sauce, about 2 minutes. Set aside to cool.
- Meanwhile, make the batter: Whisk together the sugar and eggs in a large bowl. Add the olive oil and yogurt and whisk to combine. Add the lemon juice, lemon zest and reserved orange zest and whisk until combined. Whisk in the vanilla extract.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and 1 teaspoon salt. Add to the wet ingredients and fold with a rubber spatula until just combined.
- Scoop the batter into each well of the prepared muffin tin, 3/4 of the way full, with a cookie scoop or 1/2-cup measuring cup. Top each muffin with 1 tablespoon of the cranberry sauce and swirl into the batter with a toothpick; cover with any remaining batter. If desired, top each with 1 fresh cranberry and sprinkle with sugar.
- Bake for 5 minutes. Without opening the oven door, reduce the oven temperature to 375 degrees F and continue to bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
- Immediately after baking, gently turn the muffins out of the tin and let them cool, bottoms up, to avoid soggy bottoms. Serve or store in an airtight container at room temperature for up to 3 days.
- Enjoy!
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Dxsawon Dxsawon
d@yahoo.comI made these muffins gluten-free by using almond flour instead of all-purpose flour. They turned out great!
Dizzy Izzy666
dizzy_i@gmail.comThese muffins were a little bland for my taste. I think I'll add some spices next time.
Bishnumaya Thapa magar
bishnumaya.t12@yahoo.comThese muffins are so moist and flavorful. I can't wait to try them with different variations, like blueberries or chocolate chips.
Brianna Rivera
brianna87@gmail.comI'm allergic to nuts, so I substituted sunflower seeds in this recipe. They worked great!
joseph underwood
josephu2@gmail.comThese muffins are perfect for a quick and easy breakfast or snack. They're also great for packing in lunches.
Ala Horchani
horchani@yahoo.comI love that these muffins are made with olive oil instead of butter. It makes them a healthier choice.
Julie Demais
julie.d68@yahoo.comThese muffins are a great way to sneak some healthy ingredients into your kids' diet. They're packed with cranberries, which are full of antioxidants.
Naresh Tamang
t.n84@yahoo.comI made these muffins for a bake sale and they were a huge success. Everyone loved them!
aleah Sweetenburg
sweetenburg_aleah64@aol.comThese muffins were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Nur - E - Hafsa Mim
n.mim@yahoo.comI've made these muffins several times now and they're always a hit. I love how versatile they are. I've even added chocolate chips and nuts to them.
Tex Hudson
texhudson36@gmail.comThese muffins were easy to make and turned out beautifully. I'm definitely adding this recipe to my regular rotation.
Sujan Subedi
s.s87@hotmail.comI made these muffins for my family and they loved them. They're a great addition to any breakfast or brunch menu.
forward mutevera
f-mutevera40@yahoo.comThese muffins were a little dry for my taste. I think I'll try adding some more milk next time.
Kakonge Ronez
k94@hotmail.co.ukI'm not a big fan of corn muffins, but these were surprisingly good. The cranberries and olive oil add a nice touch.
Bd Ff
b@hotmail.comThese corn muffins are a great way to use up leftover cranberries. They're also a good source of fiber and antioxidants.
Afghne Khan
a_k@yahoo.comI was skeptical about the olive oil in this recipe, but it really worked. The muffins were moist and flavorful.
Jennifer Norbert
jennifer_norbert@yahoo.comThese muffins were easy to make and turned out perfectly. I love the combination of sweet and savory flavors.
julie julie
j@hotmail.comI made these muffins with fresh cranberries from my garden and they were so delicious. I'll definitely be making them again.
Arthur “Angell” Sowash
sowash.a4@aol.comI've tried many corn muffin recipes, but this one is definitely my favorite. The cranberries and olive oil give them a unique flavor that I love.
Ali Kakoana
ali-k@yahoo.comThese corn muffins were a hit! I made them for a brunch party and they disappeared in minutes.