Cranberry Corn Muffins

Do you like your cornbread sweet or savory?  I prefer it sweet so that is why I made these Cranberry Corn Muffins.  Imagine a sweet corn muffin loaded with cranberries.  I used fruit sweetened, dried cranberries, but you can use fresh cranberries if you like a little tart with your sweet.  These Cranberry Corn Muffins contain no oil.  I am really trying to limit my oils lately.  Don’t get me wrong, I love healthy fats, it’s just the use of oil I am limiting.

Cranberry Corn Muffins - My Whole Food Life

These corn muffins are vegan and gluten free.  If you didn’t want to use cranberries, you could use raisins instead.  I also did think about using fresh blueberries instead of the cranberries.  I just didn’t want to pay the price for fresh blueberries out of season.  I think these would also be delicious with my homemade cranberry sauce.  Or maybe even my blueberry chia jam.  Yum!

Cranberry Corn Muffins

Cranberry Corn Muffins

Prep Time 5 min Cook Time 15 min Serves 6 large muffins or 12 standard muffins     adjust servings

The perfect side for your Thanksgiving table.



  1. Preheat oven to 350.
  2. In one bowl , mix the dry ingredients.
  3. Mix wet in another bowl .
  4. Add wet to dry and just mix until combined.
  5. Fold in the cranberries.
  6. Spoon batter into muffin pans. I used jumbo muffin pans with silicone liners . You can use standard muffin pans as well. If you use standard muffin pans, bake for less time.
  7. Bake for about 12-15 minutes, or until a toothpick comes out clean.
  8. Let the muffins cool completely before removing from the pans.


Recipe Notes

Please store these muffins in the fridge in an airtight container. You can also freeze them for longer storage.

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19 thoughts to “Cranberry Corn Muffins”

  1. im with you in the sweet cornbread. Yum! I try to limit my oil as well I prefer to get my fats from nuts, fish and avocado. This recipe looks like the perfect muffin to make stuffing with (less sweetness of course). Thanks for sharing!!
  2. I could swing either way and have sweet or savoury corn bread as I love them both equally - but there is no way I could turn down these cranberry corn muffins as they sound delicious! Thanks for sharing, I love that these have applesauce instead of oil :D
  3. I'm sorry but I just made these this morning without the cranberries and I had to spit them out! They were absolutely disgusting. Not sure what I did wrong..I used Bob mills medium grind corn meal. I want a sweet corn bread that's edible. Help!!
      1. They tasted horrible. However I realized I made the wrong ones. I had found another one so I'll try that and see what happens. You have such a great assortment of recipes. Thank you.
  4. I made these yesterday, using flax eggs. They were good but hardly rose so they are very dense. I don't have jumbo muffin cups so made the standard size. Was it your experience that they didn't rise very much? The wheat eaters scorned them...
      1. I used sorghum flour. We are celiacs so gluten free but I had some guests who had a bit and left on plate. They were good, but I wondered if I made them again, I would add some baking powder?
        1. That might make them rise a little more. I usually add baking powder instead of soda, but I was out at the time I made these. Maybe 1 tsp baking powder and 1 tsp baking soda next time?
          1. Thanks, Melissa, I will let you know how they turn out next time. I really appreciate your recipes, and I know a lot of work and thought goes into them. Laura
    1. You can try and please let me know what happens. Like I said, I usually use baking powder, but I was out of it at the time.
  5. Hi Melissa, I love the idea of cranberry in corn muffins, (as I munch on one while eating your white bean soup recipe), it's very tasty. Do you think this reicpe can be tweaked by grinding the cornmeal a little bit so the meal it's not as grittily? I'd prefer a smoother corn muffin. If we do grind the cornmeal into a finer texture, how much should I replace it with? Same ratio? Btw, top your white bean soup w/some dried cranberries as you eat it with this muffin, hits the spot.
    1. Thanks Elyna. I am guessing you could grind it up and then use the same amount? I think cornmeal itself comes in different degrees of meal. Maybe the kind you got was on the coarser side?
  6. These sound delicious. I usually prefer cornbread savoury with a chili - but definitely want to give this a try. I reckon it would work great for a lunch time snack :-)

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