Savory Cranberry Cornbread Muffins with a Cheese Herb Core


Happy National Cranberry Day! These muffins are a great addition to your Thanksgiving spread as an appetizer or a more delicious alternative to dinner rolls. Thank you US Cranberries and Kylie Mitchell for the recipe!

Photo by Kylie Mitchell, MPH, RDN

Photo by Kylie Mitchell, MPH, RDN

  • Yield: 2 pies

  • Prep time: 55 minutes

  • Cook time: 45 min

  • Total time: 1 hr 40 minutes


Dry Ingredients

  • 1 Braswell Family Farms egg (large)

  • 1 cup cornmeal

  • ½ cup whole wheat flour

  • ½ cup all-purpose flour

  • ¼ cup brown sugar, packed

  • 2 teaspoons baking powder

  • ½ teaspoon sea salt

  • ¼ teaspoon baking soda

  • ¾ cup cranberries, roughly chopped

Wet Ingredients

  • 1 cup + 2 Tbsp. 2% milk

  • ½ cup 2% fat Greek yogurt

  • 1/4 cup coconut oil, melted

Cheesy Core Ingredients

  • 1 cup finely grated cheese of choice, we suggest a mix of parmesan and sharp white cheddar

  • 1/2 Tbsp. Herbs de Provence


  1. Preheat oven to 350°F.

  2. First, make your cheesy core. In a bowl, combine finely grated cheese and Herbs de Provence. Grab a bit of the cheese and herbs and roll into a tight ball, repeat until you have 12 cheese balls.

  3. In a separate bowl, combine all dry ingredients. Make a well in the center, add in all wet ingredients and mix to combine.

  4. Line a muffin tin with paper liners. Fill half way up with muffin batter. Add a herby cheese ball in the center. Cover with the remaining muffin batter. Bake for 15-20 minutes, or until tops are set and muffins feel firm when pressed. Cool for 10 minutes before serving (muffin liner will come off the muffin easily).