Apple Cranberry CornBread Muffins: Holiday Recipe

Are you looking for holiday menu recipes and ideas? Then I have the perfect Thanksgiving or Christmas holiday recipe for you! This easy and festive Apple and Cranberry CornBeard Muffin Recipe will be a hit at your holiday dinner table! Not only will these Apple and Cranberry Cornmeal Muffins bring a little something special to your holiday meal, but they are also not too bad on calories and easy on the waistline. You know what that means? It means you can have twice the servings of cranberry cornbread or pie! So without further ado, check out this Apple Cranberry Cornbread Muffins recipe that is perfect for your holiday meal and cranberry sauce.

If you enjoyed this Apple Cranberry Cornbread Muffins recipe, check out these other articles: Apple Strudel recipe.

Festive Apple Cranberry CornBread Muffins Recipe

Ingredients

1/2 cup all purpose flour

1 1/2 cup cornmeal

1/2 teaspoon salt

1 tsp sugar

1 TBS baking powder

3 large eggs

1 1/4 cups skim milk or whole milk

8 TBS unsalted butter (melted)

1 large apple (cored, peeled and diced)

1/2 cup cranberries, dried or fresh cranberries (whole cranberries)

Directions

Preheat the oven to 400 degrees F. Spray a muffin pan or muffin tin with non-stick cooking spray (or use muffin cups, muffin liners, paper bake cups, or paper liners), or if you choose so, use a 9×9 baking dish. In a large bowl, sift the flour, corn flour, cornmeal, salt, 1/8 cup sugar, teaspoons baking powder, and teaspoon baking soda, and set aside. In a separate medium bowl, combine the wet ingredients, eggs, milk, and melted butter; be careful not to overmix. Create a well in the center of the dry ingredients flour mixture and add the egg mixture, being careful not to overmix. Fold in apples and cranberries into the muffin batter. Divide the batter or spoon batter evenly into the muffin tins. Bake in for 12–15 minutes or until a toothpick inserted comes out clean and the muffins are golden brown. Cool on a wire rack. Enjoy with maple syrup, honey butter, a drizzle of honey, or spread a little butter over muffins.

Storage: Muffins will keep in an airtight container at room temperature for up to 1 week. You can also freeze muffins in a sealed container for up to 3 months.

Notes: If you don’t enjoy tart cranberries, other possiblities are using fresh berries, cranberry orange, and other fresh fruit, like a blueberry cornbread.

Apple Cranberry Cornbread Muffins

A delicious cornbread twist to the holiday staple for your next festive meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine American

Servings 12

Ingredients

  

• 1/2 cup all purpose flour
• 1 1/2 cup cornmeal
• 1/2 tsp salt
• 1 tsp sugar
• 1 Tbs baking powder
• 3 large eggs
• 1 1/4 cup milk
• 8 Tbs unsalted butter (melted)
• 1 large apple (cored, peeled and diced)
• 1/2 cup cranberries

Instructions

 

• Preheat the oven to 400 degrees F. Spray a muffin pan or muffin tin with non-stick cooking spray (or use muffin cups, muffin liners, paper bake cups, or paper liners), or if you choose so, use a 9×9 baking dish. In a large bowl, sift the flour, corn flour, cornmeal, salt, 1/8 cup sugar, teaspoons baking powder, and teaspoon baking soda, and set aside. In a separate medium bowl, combine the wet ingredients, eggs, milk, and melted butter; be careful not to overmix. Create a well in the center of the dry ingredients flour mixture and add the egg mixture, being careful not to overmix. Fold in apples and cranberries into the muffin batter. Divide the batter or spoon batter evenly into the muffin tins. Bake in for 12–15 minutes or until a toothpick inserted comes out clean and the muffins are golden brown. Cool on a wire rack. Enjoy with maple syrup, honey butter, a drizzle of honey, or spread a little butter over muffins.