Cranberry and Olive Oil Corn Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 336
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 50
- Dietary Fiber
- 2
- Sugar
- 29
- Protein
- 6
- Cholesterol
- 50
- Sodium
- 321
- Total: 1 hr 35 min (includes cooling time)
- Active: 15 min
Ingredients
Nonstick cooking spray
Cranberry Sauce:
2 cups fresh or thawed frozen cranberries
1/2 cup sugar
Kosher salt
1 large navel orange, zested and juiced (reserve the zest for the batter)
Batter:
1 cup sugar
3 large eggs, at room temperature
1/2 cup olive oil
1 cup Greek yogurt, at room temperature
1 lemon, zested and juiced
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour, spooned and leveled
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
Kosher salt
Optional Topping:
12 fresh cranberries, for garnish
1 tablespoon sugar, for sprinkling
Directions
- Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with cooking spray.
- For the cranberry sauce (see Cook's Note): Stir together the cranberries, sugar, orange juice and 1/2 teaspoon salt in a medium saucepan and cook, covered, over medium heat for 5 minutes. Uncover and continue to cook until the cranberries have broken down into a chunky sauce, about 2 minutes. Set aside to cool.
- Meanwhile, make the batter: Whisk together the sugar and eggs in a large bowl. Add the olive oil and yogurt and whisk to combine. Add the lemon juice, lemon zest and reserved orange zest and whisk until combined. Whisk in the vanilla extract.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and 1 teaspoon salt. Add to the wet ingredients and fold with a rubber spatula until just combined.
- Scoop the batter into each well of the prepared muffin tin, 3/4 of the way full, with a cookie scoop or 1/2-cup measuring cup. Top each muffin with 1 tablespoon of the cranberry sauce and swirl into the batter with a toothpick; cover with any remaining batter. If desired, top each with 1 fresh cranberry and sprinkle with sugar.
- Bake for 5 minutes. Without opening the oven door, reduce the oven temperature to 375 degrees F and continue to bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
- Immediately after baking, gently turn the muffins out of the tin and let them cool, bottoms up, to avoid soggy bottoms. Serve or store in an airtight container at room temperature for up to 3 days.
- Enjoy!
Cook’s Note
Feel free to swap out the homemade cranberry sauce for one 14-ounce can of whole berry cranberry sauce.