• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
  • About Me
  • Contact

Whole Food Bellies logo

menu icon
go to homepage
  • All Recipes
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes

    Author: Donna | Published: Sep 15, 2020 | Modified: Sep 15, 2020

    Cranberry and Honey Cornbread Muffin

    201 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe Print Recipe

    These mini honey cornbread muffins with dried cranberries make the perfect afternoon snacks or little sweet snack addition to a lunchbox. Quick and easy to bring together, they freeze well, are popular at potlucks, and Holiday parties. Top with some butter and a drizzle of honey and you are good to go.

    3 cranberry mini cornbread muffins in a vintage muffin tin on a white background

    Mini Cranberry and Honey Cornbread Muffins

    These muffins are great for using up leftover cranberries from Holiday cooking or baking, and the little pop of color is so fun and festive.

    I tend to use unsweetened dried cranberries and they are sweeter than their fresh or frozen counterparts, but fresh and frozen cranberries can be used also if that is what you have on hand, they will just be less sweet so you might want to add more honey.

    You could also add in a swirl of cranberry jelly if you have some that needs to be used up. Either swirl through the batter or pop a little dollop on top of the uncooked batter once it has been put in the muffin tin.

    A batch of Cranberry and Honey Cornbread Muffins n a basket lined with a red and white cloth

    How Many Cornbread Muffins Do I Get?

    This recipe makes about 30 mini cornbread muffins or 15 regular sized muffins, depending on whether you want a quick cornbread snack, or something more substantial.

    Personally, I tend to make a tray of 24 mini muffins and 6 regular sized muffins so I don't have to wait for one tray to cool down before spooning up the rest of the batter.

    But you do you.

    Up close shot of Cranberry and Honey Cornbread Muffins in a vintage muffin tin

    What Ingredients Are Needed For Cornbread Muffins?

    To make your cranberry cornbread muffins you are going to need:

    • butter
    • cornmeal (in Australia use polenta)
    • white wholewheat flour
    • baking powder
    • baking soda
    • salt
    • coconut sugar
    • cayenne pepper
    • eggs
    • honey
    • milk
    • can of creamed corn
    • cranberries: see notes above re dried cranberries, fresh cranberries or frozen cranberries.
    Cranberry and Vanilla Bean Butter
    If you have some cranberry jelly or cranberry butter you could add a swirl through the batter
    or add a little dollop to the top of the muffins before cooking.
    This could be used in place of, or as well as dried cranberries.

    Once you have collected all of the ingredients for your mini muffins, you are going to want to:

    • Melt the butter in a small saucepan
    • Combine the cornmeal, flour, baking powder, baking soda, salt, coconut sugar, and cayenne pepper in a large mixing bowl
    • Gently beat the eggs in a separate bowl.
    • Add in the butter (which should now have cooled), the honey, and the milk. Add to the dry ingredients and mix well
    • Fold in the creamed corn and cranberries and let the whole thing rest at room temperature for about 10 mins
    • Spoon the batter into a greased mini muffin tin
    • Bake for 10 minutes until the top is golden brown or a skewer comes out clean
    • Remove from the oven, and allow to cool for 10 minutes. Enjoy

    I have this mini muffin tin and can highly recommend it. I have had it for years and it still looks brand new.

    How To Freeze These Muffins

    To freeze, arrange the food in a single layer on a baking sheet small enough to fit into the freezer. Pop into the freezer. Remove when frozen and transfer to a freezer-friendly container or Ziploc bag and pop back into the freezer until ready to use.

    Simply pull the out of the freezer the night before you are going to want them and allow them to thaw in the fridge.

    Up close shot of sweet cornbread muffins in a basket lined with red linen

    Need Some More Homemade Muffin Recipes?

    Check these out:

    • Healthy Pumpkin Muffins with Apple and Granola Crumb
    • Brown Butter Apple Spice Muffins
    • Freezer Friendly Apple Vanilla and Blueberry Mini Muffins
    • Keto Mini Apple Cinnamon Grain-Free Muffins
    • Protein-Rich Carrot Cake Muffins Stuffed With Cream Cheese
    • Oatmeal Sweet Potato Banana and Date Muffins
    • Apple Carrot and Ginger Mini Muffin

    Happy Eating

    xx

    Basket full of sweet cranberry cornbread muffins

    Cranberry Honey Mini Cornbread Muffins

    Whole Food Bellies
    Fresh and delicious, these honey cornbread muffins taste amazing. Slather on some honey whipped butter, and you have the perfect addition to a lunchbox or an afternoon snack.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Side
    Cuisine American, Sweet
    Servings 30 mini muffins
    Calories 73 kcal

    Equipment

    • Mini muffin pan

    Ingredients
     
     

    • 1 stick (½ cup) unsalted butter melted and cooled to room temperature
    • 1 cup cornmeal (see notes if you cannot find cornmeal)
    • 1 cup white wholewheat flour
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¼ cup coconut sugar
    • ¼ teaspoon cayenne pepper
    • 2 eggs
    • 2 tablespoon honey
    • 1 cup milk of choice
    • 1 14.5 oz (415g) can creamed corn
    • 1 cup dried cranberries see notes re using fresh or frozen cranberries
    Prevent your screen from going dark

    Instructions
     

    • Pre-heat the oven to 400F (200C)
    • Melt the butter in a small saucepan and set aside.
    • Combine the cornmeal, flour, baking powder, baking soda, salt, coconut sugar, and cayenne pepper in a large mixing bowl.
    • In a separate bowl, gently beat the eggs. Add in the butter (which should now have cooled), the honey and the milk. Add to the dry ingredients and mix well.
    • Fold in the creamed corn and cranberries and let the whole thing rest at room temperature for about 10 mins.
    • Using a tablespoon of the mixture at a time, add the mixture to a greased mini muffin pan, until it is about ¾ of the way full.
    • Bake for 10 minutes until the top of the muffin is golden brown or a skewer comes out clean (if you are making regular sized muffins then bake for 20 minutes instead, or until a skewer comes out clean).
    • Remove from the oven, and allow to cool for 10 minutes. Serve and enjoy.

    Notes

    Let this rest for 10 minutes once it comes out of the oven. If you don't, it will fall apart and you will not be happy!
    Cornmeal can be replaced with polenta in Australia.
    Fresh or frozen cranberries can also be used, although the muffin will be less sweet and will have more of a tart, almost savory flavor. You may want to add more honey.
    Leftover cranberry jelly or cranberry butter can be swirled through the muffin batter or dolloped on top of the uncooked batter before cooking.

    Nutrition

    Calories: 73kcalCarbohydrates: 16gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 11mgSodium: 120mgPotassium: 80mgFiber: 1gSugar: 5gVitamin A: 34IUVitamin C: 1mgCalcium: 28mgIron: 1mg
    Keyword cornbread muffin, honey cornbread muffin, sweet cornbread muffin
    Tried this recipe?Leave a comment HERE and let us know how it was!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    « Savory French Toast With Mushrooms Bacon and Cherry Tomatoes
    One Pot Vegetable Chili Baked Hasselback Potatoes »
    201 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Whole Food Bellies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Check out my Amazon store here.

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

    New Recipes

    • Healthier Banana Date Salted Caramel Smoothie
    • 15 Savory Chia Seed Recipes (no puddings!)
    • Cooked Teriyaki Salmon and Rice Poke Bowl (Air Fryer)
    • Salmon Avocado BLT Salad With Herbed Ranch Dressing

    Summer Salads

    • Zesty Heirloom Tomato and Nectarine Salad
    • Avocado Chicken Salad Recipe with Passion Fruit Vinaigrette
    • Lightened Up Creamy Pasta Salad
    • Summer Stone Fruit and Spinach Strawberry Pecan Salad

    Snacks

    • Banana Blueberry Pancake Protein Smoothie Recipe
    • Ombre Banana Raspberry Smoothie Recipe
    • The Creamiest Banana Cinnamon Roll Smoothie Recipe
    • Hydrating Pineapple and Grapefruit Smoothie

    Sweet Snacks

    • Almond Butter Banana Oatmeal Bars
    • Candied Matcha Nuts
    • 5 Ingredient Coconut Matcha Energy Balls
    • No-Churn 4 Ingredient Strawberry Sherbet

    Savory Snacks

    • 5 Ingredient Cheddar and Riced Broccoli Fritters
    • Creamy Lemon Beet Hummus Recipe
    • How To Make Roasted Red Pepper Hummus
    • Roasted Za'atar Chickpeas in The Air Fryer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit

    Copyright © 2022 Whole Food Bellies