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mini cornbread muffins with leftover cranberry sauce

Mini Cornbread Muffins With Cranberry Sauce Topping, How To Make Mini Cornbread Muffins From Scratch

Easy and delicious homemade mini cornbread muffins made from scratch, which is topped with leftover fresh cranberry sauce prepared at home.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 mini muffins
Calories 118kcal


For topping


  • In a bowl, mix together the dry ingredients - flour, cornmeal, baking powder and sugar until well mixed.
  • In another bowl, beat the egg very well, add the softened butter and mix well.
  • Also add milk and vanilla essence to the egg butter mixture, mix very well until well combined.
  • Slowly add the wet mixture to the dry flour mixture to form the batter without any lumps.
  • Preheat the oven to 400 degree Fahrenheit.
  • Add spoonfuls of batter (I used almost 2 teaspoons but you can use a little less also) to the mini muffin molds until the batter is all finished.
  • Top the batter in each muffin mold with a little cranberry sauce. I added about ¼ teaspoon of cranberry sauce on top of the batter in each muffin mold.
  • Bake for about 18 to 20 minutes until a toothpick inserted at the center of the muffin comes out clean.
  • Allow the muffins to cool down, enjoy while its still warm or at room temperature as you wish. You can also refrigerate the muffins for a couple of days if you like so you can enjoy them for breakfast as well.


Calories: 118kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 41mg | Potassium: 68mg | Sugar: 9g | Vitamin A: 145IU | Calcium: 29mg | Iron: 0.5mg