I’m all about using up my Thanksgiving leftovers. Usually this means lots of turkey sandwiches with cranberry sauce, or maybe even turkey noodle soup. But this year, I went the sweet route and made these cranberry corn muffins.
These muffins are heaven. I am not exaggerating. They have a little crunch from the cornmeal, they’re sweet and tart with homemade cranberry sauce, and they’re light and pillowy inside. I’ve been eating them for the past three days for breakfast and I’m not sick of them yet.
I used whole milk to make these muffins but feel free to swap in another kind. I’m not sure how a plant-based milk will work, but I bet buttermilk or low-fat would produce just as tender a crumb.
Also, if you don’t have homemade cranberry sauce, I’m sure store-bought or canned will work in a pinch.
You can eat these muffins on their own, or you can split them in half and spread a little butter and jam or extra cranberry sauce on top. They’re especially good with a cup of coffee on the side.
Here’s a song to get you started on your cranberry corn muffin journey.
Cranberry Corn Muffins
1 cup medium grind yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 Tbsp baking powder
1/2 teaspoon kosher salt
1 large egg at room temperature
1 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled
1 cup leftover homemade cranberry sauce
Preheat the oven to 400 degrees F and line a 12-cup muffin tin. Set aside.
Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. In the bowl of a stand mixer, whisk the egg, milk, and butter until combined. Whisk in the dry ingredients. Remove the bowl from the mixer and use a spatula to fold in the cranberry sauce.
Spoon the batter into the prepared muffin tin. Bake the muffins for about 15 minutes, or until the tops spring back to the touch. Enjoy!