Cranberry Corn Muffins

These easy cranberry corn muffins are made with whole cranberries and corn kernels. They’re the perfect addition to your holiday meals!

For some reason I’ve only ever hosted the “difficult” holidays.

I think hosting Thanksgiving must be like childbirth, the only reason you’d ever offer to host that holiday multiple times is because you’ve forgotten how bad it really was the first time around.

Things I’ve learned from 3 Thanksgivings:

1. Resist the urge to use your china. Yeah, it’s pretty. Yeah, what’s the point of having it if you’re not going to break it out for a holiday meal. But seriously, just remember how many dishes come along with Thanksgiving dinner and then remember that China doesn’t go in the dishwasher. Turkey tastes just as good on a paper plate.

2. When people say “what can I bring?” don’t be so stupid to say “oh, just a bottle of wine will do, I’ve got the rest!” There’s just no excuse for that kind of lapse of judgment.

3. Do not attempt making “new” recipes that day. Specifically, popovers.

Cranberry Corn Muffins

Yes, I was that person.

I thought Thanksgiving day with 10 or so people at my house would be the perfect time to try my hand at pumpkin popovers for the first time.

Ever made a popover?

They’re finicky little suckers and without a real popover pan I was pretty much doomed from the start.

That Thanksgiving is a complete blur to me. All I remember is jumping up and down from the chair in the dining room to the kitchen to check on those stupid popovers that just wouldn’t “pop” about 10 times throughout the meal.

Corn Cranberry Muffins

Between that, the dishes and catering to Ulysses who herniated a disc in his neck that morning and was screaming in pain on the bed upstairs unable to join us for any of the meal (we ended the day in the ER, that was fun!) the aforementioned 3 rules of hosting Thanksgiving were born.

Cranberry corn muffins

This year, we’ll be homeless for Thanksgiving and temporarily living with my parents so I won’t be hosting per se, but I’m pretty sure my mom won’t be letting me sit on the couch all day while she cooks everything by herself.

So this year, we’re doing muffins not popovers.

These are easy cornbread muffins stuffed with whole fresh cranberries and corn kernels.

Cornbread is a staple on any Thanksgiving table, we’re just jazzing things up this time around.

During the winter months, I always (well, except this year considering I’m homeless) keep the pantry stocked with canned vegetables and fruit to be able to easily add to baked goods or meals without having to worry about some foreign produce that was picked well ahead of its time ripening on my counter top.

The canned corn in these cranberry corn muffins makes it an easy muffin to throw together and definitely something WAY more approachable than popovers for a holiday meal.

Love cornbread? Try one of these recipes too:

Vanilla Pumpkin Skillet Cornbread
Bacon Jalapeno Herb Cornbread
Gluten-Free Cherry Corn Muffins
Strawberry Corn Muffins
Pumpkin Corn Muffins with honey sage butter

Cranberry Corn Muffins

Cranberry Corn Muffins

Yield: 9 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These easy cranberry corn muffins are made with whole cranberries and corn kernels. They're the perfect addition to your holiday meals!


  • 1 cup white whole wheat flour
  • 1 cup yellow cornmeal
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • ? teaspoon salt
  • 1/2 cup fresh cranberries, chopped
  • 1/2 cup whole kernel canned corn, drained
  • 3/4 cup whole milk
  • 1 egg
  • 1 tablespoon melted butter


  1. Preheat oven to 400 degrees and grease a muffin tin with baking spray.
  2. Combine the flours, sugar, baking soda, baking powder and salt in a large bowl.
  3. Whisk together the milk, egg and butter in a small bowl.
  4. Add the wet to the dry ingredients and mix together.
  5. Fold in the cranberries and corn until incorporated.
  6. Scoop the batter into the muffin tin and bake for 15 minutes.
  7. Remove from oven, let cool for 5 minutes before transferring to a cooling rack.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen


  1. Debbie (Accidently Delish)

    i am typically not a cranberry fan, but these muffins look AMAZING.
    i think the fruit I always have in my kitchen are banana’s. I just love them.
    The veggie that I always have is probably broccoli. It’s a simple one that I can roast, steam, saute and it goes with almost any dish. I do try to have a variety of vegetables though and love trying new ones!.

  2. mary

    Fruit- Strawberries. I will eat them even if there is no room in my belly. Vegetable- Kabocha squash. So nutty and sweet. Delicious!

  3. Tara

    I LOVE having buttercup squash on hand :) And any other fall root vegetables. So versatile and delicious, particularly the buttercup variety which doesn’t even need any brown sugar!

  4. Moss

    Canned San Marzano Tomatoes always come in handy for all sorts of soups, stews, sauces and such. For fruit, I can never resist buying a few apples every week.

  5. Brandy Robinson

    Spinach! I’m anemic so I love to throw it in smoothies, pasta sauce, casseroles, or just eat it raw for a bit of the iron I need!

  6. Dee Black

    This corn muffin recipe looks delicious! I always have bananas and apples in the house, and whatever seasonal veggies I receive in my CSA box.

  7. Taylor @ FoodFaithFitness

    These muffins look yummy! I would have never mixed corn and cranberries, but it sounds like a winner!
    As far as vegetables I always have on hand…for veggies, definitely the kabocha squash! There are 4 in my pantry right now! For fruits, I always gotta have apples for my morning oatmeal!

  8. Kristen B

    I always have green beans on hand! We have a great butcher in our neighborhood so it is easy to get good protein sources, but no local grocer for the veggies!

  9. Christine P

    My favorite fruit to stock up on is apples – they can be used for just about everything, and I especially love Mcintosh!!

  10. Casey @ Salted Plates

    I like keeping bananas and onions in stock always. Bananas make great snacks on the go as well as being perfect for baking and smoothies. Onions are in almost everything I make that is savory so they are needed constantly.

  11. jacquie

    I don’t stock any as I don’t used typically use canned fruits of veggies.

    and I’m sorry to add this but I think you do an injustice to those who truly are homeless by referring to yourself in that manner. you have a mother to put you up, feed you and provide you with a kitchen and food – the true homeless and/or hungry do not.

  12. Natasha Emily

    For years and years, sweet potato was my number one… that was until I was introduced to the acorn squash. It is my new love and I’m a happy girl if dinner is a bowl of roasted acorn goodness tossed in honey.


    I like to keep tinned carrots, tomatoes, green beans and sweetcorn in the pantry! I also keep a large amount of tinned fruit because my children are big fans, some of our favorites are pineapple chunks and mandarins in light syrup.

  14. beth

    my current favorite vegetable is kale. I am finding lots of things to put it in these days, soups, stews, pizza, salads, etc.

  15. Haya Kotob

    I love baby carrots! I have lost count of the number of baby carrot bags that I have. They are definitely my favourite snack.

  16. Amanda M

    For the chance to win a $100 Crate & Barrel gift card, leave a comment telling me your favorite fruit or vegetable to stock in your pantry.

    Lately it has been sweet potatoes. So easy to use in so many ways! Favorite is roasting them in the oven with some salt and pepper :)

  17. Liza

    French style green beans! They can be cut into smaller pieces and mixed into tuna, pasta, anything…that way you get your veggies in easier.

  18. Margot C

    Pantry vegetables; which means cans and jars; well I have MANY types of tomatoes (diced, stewed, sauce, paste, whole etc), corn, beans, mushrooms (do they count?) and even okra. Del Monte is well represented there!

  19. Pingback: Top 10 Thanksgiving Corn Recipes - Top Inspired

  20. Debra S

    What DON”T I have in my can pantry? You name it, I have it! Canning food was the best invention, ever, wasn’t it? If I had to pick a favorite fruit, it would be Peaches. I have been BITTERLY sad lately over the state of FRESH peaches in the stores! What ever happened to the OLD very very fuzzy skinned JUICY peaches we used to be able to get? Now the peaches are not fuzzy, and NO FLAVOR. The canned ones are better.

  21. Dana Rodriguez

    Well as far as canned stuff we always have beans and corn.But I love apples,bananas and grapes.That recipe looks amazing!

  22. Susan

    I always stock canned tomatoes in all forms because they go in soups, salsas, and most Italian and Mexican dishes. We are lovers of tomatoes around here!

  23. Wendy R.

    I don’t go a day without canned corn kernels in my pantry; they are so versatile, filling and low calorie I could enjoy them at every meal.

  24. Jenny Park

    I like storing as many canned items as I can in my food storage…peaches, pears, pineapple, apples, beans, corn, green beans, we love it all! And yes to cranberries in corn muffins…brilliant!

  25. Sheila A.

    In the winter months I stock up on Yams, Butternut squash, and canned veggies, as there are usually great sales during the holidays!

  26. Alexia

    I love avocados! You can use them in so many types of recipes. From guac to smoothies- they are great! And the best part is how nutritious they are!

  27. Hannah S

    Also, I thought this was a giveaway for cranberry corn muffins. But a giftcard is nice too. ;)

    Diced tomatoes are also a must.

  28. Wild Orchid

    I love keeping canned peaches and canned green beans on hand.

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

  29. Kiki Corcoran

    I keep tomatoes and mandarin oranges in my pantry at all times, not necessarily to use in the same recipe now. They are so good to add to all sorts of dishes, and I can eat the oranges right out of the can for a great snack….did I just admit that publicly?

  30. Debbie E

    I always have a lot fresh fruits and vegetables as well as a pantry stocked with cans of most every kind made. My personal favorites are squash, green beans and tomatoes.

  31. Jessica S

    I always keep cans of Del monte carrots in my pantry. I hate peeling and chopping carrots, I don’t know why! I just open a can, drain it and add it do a dish. Super easy and convenient :)

  32. SDWH

    Onions are always a staple in my kitchen. Hardly a day goes by when I don’t use them. I always stock up on seasonal fruits. Strawberries, peaches, blueberries in the summer, apples and pears in the fall. During the winter months cranberries, pomegranates, grapefruits and oranges.

  33. Lesley F

    Tomatoes are a must for me! I seem to use tomatoes in a lot of dishes that I make. I also stock up on oranges which is always in my fridge

  34. Katie C

    I love the canned peaches for an easy desert, or to just eat straight from the can. Its always a treat with a side of cottage cheese! Yummy!

  35. Amy @ A Little Nosh

    I can’t pick just one fruit or vegetable. We always have canned fruit for my son’s lunches, and canned beans to make chili.

  36. Pingback: 50+ Cranberry Recipes | A Night Owl Blog

Leave a Reply

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