Cranberry Maple Cornmeal Muffins

Adapted from Joy the Baker

These muffins are fun to make and packed full of local ingredients: local flour and cornmeal, eggs, and dairy products form the base of your muffins, while local cranberries add fiber, antioxidants, and a pop of bright flavor. Add in some walnuts for healthy fats and fiber, and you’ve got a nutritious, delicious breakfast or snack!

Prep Time

10 minutes

Cook Time

15 minutes


12 Servings


1 cup flour, all-purpose
1 cup flour, white whole-wheat
1 cup cornmeal (medium or fine)
1⁄2 cup sugar, cane (or maple syrup)
1 1⁄2 teaspoons salt
1⁄2 teaspoon baking powder
1⁄2 teaspoon cardamom, ground
1⁄2 cup butter, unsalted (melted)
1 cup maple syrup
1 1⁄4 cups buttermilk
2 eggs
1 teaspoon vanilla extract
1 cup walnuts (chopped)
1 1⁄2 cups cranberries (fresh or frozen)


Arrange a rack in the center of the oven and preheat oven to 350 degrees F.  Grease the cups of two muffin tins.

In a large bowl, whisk together dry ingredients (both flours, cornmeal, sugar/maple sugar, salt, baking powder, and cardamom). In a smaller bowl, whisk together maple syrup, eggs, buttermilk, melted butter and vanilla extract.

Add the buttermilk mixture to the flour mixture and stir just until blended (some small streaks of flour are okay). Gently stir in the cranberries and walnuts.

Scoop the batter into prepared muffin tins, filling about 2/3 full. Add the whole walnut halves on top of each muffin if desired, and bake for 15-20 minutes, or until a tester inserted in the middle comes out clean. Cool on a wire rack for at least 15 minutes and serve (these are great with maple butter!)