Cranberry cherry corn muffins are a yummy breakfast treat that features dried cherries, cranberries, and cornmeal. The moist and unique texture of the cornmeal is enhanced by the chewy tartness of the dried berries.
My oldest son loves muffins for breakfast and I love that. They are filling and can be eaten on the go if we are in a hurry. Plus I can whip up a batch at the beginning of the week and he has a homemade breakfast every day. Sometimes I make more than one batch and freeze them. They can be thawed quickly one at a time for 30 seconds in the microwave.
Mix the Batter
To make the muffins, cream together butter and sugar for a few minutes until light and fluffy. Then add in some eggs, vanilla, and honey for flavor.
Whisk together cornmeal, flour, baking powder and salt for the dry ingredients. Add the flour to the butter mixture. Stir just until combined. It will look a little crumbly. Then pour in some milk to moisten it up. After that is mixed in, fold in some dried cherries and cranberries.
This batter is pretty thick so I like to use an ice cream scoop to get it into the pan. Scoop the batter into a lined muffin tin then generously sprinkle the tops with sugar. This adds some sparkle, sweetness, and crunch to the muffin. bake at 375 degrees for 15-18 minutes. This recipe makes about 18 muffins.
I used dried cranberries and cherries but you could use dried blueberries, strawberries or throw in some chocolate chips or nuts. Something savory like bacon and cheese to serve alongside a bowl chili would be delicious. This batter is a basic sweet moist corn muffin that goes well with just about anything.
Serve these cranberry cherry corn muffins warm with butter and your tum tum will thank you. Now go get your muffin on!
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