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+ servings
Basket full of sweet cranberry cornbread muffins
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5 from 2 votes

Cranberry Honey Mini Cornbread Muffins

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side
Cuisine: American, Sweet
Keyword: cornbread muffin, honey cornbread muffin, sweet cornbread muffin
Servings: 30 mini muffins
Calories: 73kcal
Author: Whole Food Bellies


  • Mini muffin pan


  • 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


  • 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.


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.


Calories: 73kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 120mg | Potassium: 80mg | Fiber: 1g | Sugar: 5g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg