Cranberry Corn Muffins

Cranberry Corn Muffins
If I had to pick a holiday that I look forward to most every year, it absolutely would have to be Thanksgiving. I have no hesitation designating my favorite as the fourth Thursday in November when family and friends gather to dine on turkey and a smorgasbord of sides and of course to pause to give thanks. No meal can ever top a Thanksgiving spread.

A few weeks ago I picked up a bag of fresh cranberries in anticipation of the holiday. It seemed too early to turn them into sauce, so I decided to use them in a baked treat. I made a batch of cranberry corn muffins. Each morning eating a muffin for breakfast, I got even more excited about the upcoming holiday, and now the final countdown is on.

Cranberry Corn Muffins
Cranberry Corn Muffins
Adapted from Flour by Joanne Chang

Makes 12 muffins

Non-stick cooking spray
2-3/4 cups all-purpose flour
1 cup medium-coarse cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup (1/2 stick) unsalted butter, melted
3/4 cup light brown sugar, packed
3 eggs
1 cup buttermilk at room temperature
1/2 cup canola oil
3/4 cup plain yogurt at room temperature
1 cup fresh or frozen cranberries

Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan with non-stick cooking spray or line with paper liners.

In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.

In a small bowl, whisk together the butter and brown sugar.

In a large bowl, whisk the eggs followed by the buttermilk, oil and yogurt, mixing completely after each addition. Add the butter-sugar mixture and stir the wet ingredients into the dry ingredients. Fold in the cranberries. Transfer the batter to the prepared muffin pan. Bake 25-28 minutes until the edges of the muffins are golden brown and they spring back when pressed in the center.

Cool the muffins for 20 minutes in the pan before removing and transferring to a wire rack to cool completely.

Store in an airtight container.