Griddled Cranberry Cornmeal Muffins


  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1/3 cup sugar, granulated
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1/2 teaspoon grated lemon peel
  • 1 cup Ocean Spray® Craisins® Original Dried Cranberries or 50% Less Sugar
  • 1/4 cup finely chopped walnuts (or nuts/seeds of choice), optional
  • 2 tablespoons sugar, granulated for topping


Line muffin tin with paper bake cups and set aside. Preheat oven to 400F.

In a medium mixing bowl combine flour, cornmeal, granulated sugar, baking powder, and salt. Make a well in the center of the dry ingredients.

In a small mixing bowl combine egg, buttermilk, vegetable oil, and lemon peel. Add egg mixture all at once to dry ingredients. Stir just until moistened - batter should be lumpy.

In a small mixing bowl, combine Craisins® and walnuts (optional) and fold into muffin batter. Spoon batter into muffin tin, filling each 2/3 full. Top each muffin with some of the reserved sugar.

Bake for about 20 minutes or until golden. Remove muffins from muffin cups. Cool slightly on a wire rack.

Griddle prior to serving: heat skillet with pat of butter. Split a muffin in half lengthwise. Once butter is bubbling, place muffin split-side down and heat until evenly golden.


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