Cranberry and Olive Oil Corn Muffins Recipe

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 g Saturated Fat 3 g Carbohydrates 50 g Dietary Fiber 2 g Sugar 29 g Protein 6 g Cholesterol 50 mg Sodium 321 mg
• Total: 1 hr 35 min (includes cooling time)
• Active: 15 min

Imagine the festive magic of cornbread and cranberry sauce transformed into irresistible muffins! The fruity notes of olive oil dance with vibrant citrus zest and tangy cranberry sauce swirled right into the batter. Greek yogurt ensures every bite is moist and tender, while golden cornmeal adds that perfect rustic crunch. These beauties emerge from the oven with a stunning, artisanal topideal for using leftover cranberry sauce. Whip them up for a holiday breakfast that sparks joy and fills your home with warm, inviting aromas.

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

1. Heat the oven to 400F. Spray a 12-cup muffin tray with cooking spray.
2. To prepare the cranberry sauce (see Cook's Note): Combine cranberries, sugar, orange juice, and 1/2 teaspoon salt in a medium saucepan. Cook, covered, over medium heat for 5 minutes. Then uncover and cook until the cranberries break down into a chunky sauce, about 2 more minutes. Set aside to cool.
3. Meanwhile, make the batter: In a large bowl, whisk together sugar and eggs. Add olive oil and yogurt and mix thoroughly. Incorporate lemon juice, lemon zest, and the reserved orange zest, stirring well. Add vanilla extract and whisk again.
4. In a separate bowl, whisk flour, cornmeal, baking powder, baking soda, and 1 teaspoon salt. Gently fold the dry ingredients into the wet mixture just until blended using a rubber spatula.
5. Fill each muffin cup about 3/4 full using a cookie scoop or 1/2-cup measuring cup. Spoon 1 tablespoon of cranberry sauce on top of each and swirl it into the batter lightly with a toothpick. Cover with any remaining batter. Optionally, place a fresh cranberry on top and sprinkle with sugar.
6. Bake for 5 minutes at 400F. Without opening the oven door, reduce the temperature to 375F and bake for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Immediately after baking, gently turn out the muffins and cool them upside down to prevent soggy bottoms. Serve fresh or store in an airtight container at room temperature for up to three days.
8. Enjoy your muffins!

You can substitute the homemade cranberry sauce with a 14-ounce can of whole berry cranberry sauce if preferred.