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.

My classic cornbread recipe is actually a gluten-free and vegan cornbread. It’s moist and tender, just a tad sweet with the perfect textured cornbread bite! Great for any occasion even Thanksgiving if you prefer a more traditional approach.

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

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Cranberry Corn Muffins

Servings: 9 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
These easy cranberry corn muffins are made with whole cranberries and corn kernels. They're the perfect addition to your holiday meals!

Ingredients 

  • 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
  • 1 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

Instructions 

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

Nutrition

Serving: 1SERVINGCalories: 177kcalCarbohydrates: 32gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 24mgSodium: 135mgPotassium: 140mgFiber: 3gSugar: 8gVitamin A: 124IUVitamin C: 1mgCalcium: 70mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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