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Swirled cranberry cornbread muffins shown on top of a black plaid napkin atop a white surface. Some fresh cranberries are scattered around the muffins.

Swirled Cranberry Cornbread Muffins

  • Author: Jess Larson
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 Minutes
  • Yield: 20-22 Muffins 1x
  • Category: Side Dishes, Desserts
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian


Fluffy & moist cornbread muffins are swirled with cranberry sauce, giving them the perfect balance of savory & sweet. A gorgeous & festive side dish for Thanksgiving or Christmas! 


  • 2 cups all-purpose flour
  • 1 cup cornmeal
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 4 large eggs
  • 1 cup milk of choice
  • 1 cup unsalted butter, melted and cooled slightly
  • 1 cup whole berry cranberry sauce, divided


  1. Preheat the oven to 350 degrees F. Line a muffin tin with paper muffin liners and set aside.
  2. Mix the dry ingredients: Add the flour, cornmeal, sugar, baking powder, baking soda & kosher salt to a large bowl. Whisk to combine and set aside.
  3. Finish the muffin batter: Add the eggs and milk to a medium bowl, whisking to combine. Whisk in the melted butter. Pour the wet ingredients over the dry ingredients, stirring until just combined. Take care not to overmix the batter!
  4. Prep the muffins: Add 2 tablespoons of the cornbread muffin batter to each of the prepared liners. I like to use a 2 tablespoon scoop, like this one, to keep everything uniform. Add 1 teaspoon of the cranberry sauce over top, using a toothpick to swirl the cranberry sauce into the batter. Repeat once more with 2 more tablespoons of muffin batter and 1 more teaspoon of cranberry sauce. The muffin liners should be about ⅔ full.
  5. Bake the muffins for 15-18 minutes, until the centers are just set and a toothpick inserted in the center comes out clean. Remove from the oven, allow to cool slightly.
  6. Serve warm, slathered enjoy with butter, or salted honey butter (yum!). Enjoy!


  • Storage: Leftover cranberry corn muffins will keep, stored in an airtight container at room temperature for up to 1 week. You can also freeze baked cornbread muffins for up to 3 months. Thaw overnight in the refrigerator & reheat in the microwave before serving.
  • Portions: As written, this cranberry cornbread recipe yields a large batch of 20-22 muffins, up to 15 as a side dish. For a different sized crowd…
    • Scaled down: To serve up to 8 as a side dish, halve the recipe, yielding 10-11 muffins.
    • Make it a mini: To serve a cozy crowd of up to 4, quarter the recipe, yielding 5-6 muffins.
  • Make it a loaf: If you prefer to make a loaf vs individual muffins, you can definitely bake cranberry cornbread instead of cranberry cornbread muffins. Add the batter to a greased 9×13 baking dish, then swirl the cranberry all throughout it. Bake for 40 minutes, until a toothpick inserted in the center comes out clean.

Keywords: cranberry cornbread muffins, cornbread muffins, corn muffins, cornbread recipe, sweet & savory, fluffy, moist, easy, Thanksgiving, Christmas, side dish