Cranberry Yogurt Cornmeal Muffins

Cranberry Yogurt Cornmeal Muffins

(12 servings)    Printable Version
  • 1 cup fresh or frozen cranberries
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 3/4 cup plain nonfat yogurt
  • 1/2 cup soy or nonfat milk
  • 1/2 cup (1 stick) unsalted butter
  • 1 large egg
Melt the butter and allow it to cool.

Position rack in center of oven and preheat to 400 degrees. Line 12 1/3 cup muffin cups with paper liners. Coarsely chop cranberries in processor. Set aside.

Combine all dry ingredients in large bowl.

In second bowl, whisk yogurt, soy milk, butter and egg to blend. Add this mixture to the large bowl with dry ingredients; mix just until combined.

Fold in cranberries.

Divide batter equally among muffin cups.

Bake until golden and toothpick comes out clean, typically about 20 minutes.

Transfer muffin tin to rack and cool.

We love these for breakfast. The cornmeal makes them a little more dense and filling than other cranberry muffins.

Mr Breakfast would like to thank astrometrics for this recipe.

Comments About This Recipe
What do you think of Cranberry Yogurt Cornmeal Muffins?
Overall Average Rating = 4 (out of 5)
Based on 4 votes.

From Effy
Rating (out of 5):  

I added buttermilk instead of regular or soy milk. Also used half of the sugar called for. Turned out great!

Comment submitted: 2/14/2017 (#20197)

From Knitknut
Rating (out of 5):  

Great recipe! Having said that they lacked a little something and I think it was a bit of lemon rind or juice. Next time, I will split milk and lemon juice half and half. I also used olive oil rather than butter. My husband and I both enjoyed them very much. Making more today with the additions.

Comment submitted: 10/29/2013 (#17054)

From bakerjenn
Rating (out of 5):  

These were excellent. I added chopped walnuts (about 3/4 cup) AND about 2/3 c dried orange flavored cranberries along with the chopped frozen cranberries, which worked very well. I also used light sour cream instead of nonfat yogurt (because I didn't have any plain yogurt on hand) and again, it seemed to be a fine substitution. Very delicious, not too sweet, and with a nice crunch from the cornmeal.

Comment submitted: 6/6/2009 (#8228)

From 68 & Great
Rating (out of 5):  

Very best cornmeal muffins I have ever made or tasted!!I do think that your addition of yogurt & the use of butter, rather than oil has made a huge difference as compared to other recipes I have experienced. I am 68 yrs old & have made cornmeal muffins, cornmeal bread, etc for about 50 years... Best recipe ever!! I would suggest that you add other fruits or nuts as a substitute for just cranberries... what about blueberries, etc... Do you have any other original recipes???

Comment submitted: 10/13/2008 (#6592)

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