Cranberry Swirled Buttermilk Corn Muffins

By Texaschef11

Ingredients

• 1/2 cup unsalted butter
• 1 cup sugar
• 2 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 cup cranberry sauce

Preparation

Step 1

Preheat the oven to 375 degrees F.

Line a muffin pan with muffin liners. Set the pan aside.

Melt the butter in a microwavable bowl. Quickly add in the sugar and mix to combine.
Add in the eggs and mix to completely combine.
Pour in the buttermilk and mix it in.

Add in the flour, cornmeal, baking soda and kosher salt. Combine everything together but be careful not to over mix the batter.

Using a cookie dough scooper, scoop the batter into the bottom of each muffin liner.

For each muffin, place two 1/4 teaspoons of cranberry sauce on top of the batter.
Swirl the cranberry sauce using a knife.

Place 1 1/2 scoopfuls of batter on top of the cranberry sauce. Spread out the batter.
Put two 1/4 teaspoons of cranberry sauce on top of the batter.
Using a knife, swirl the cranberry sauce.

Bake the muffins at 375 degrees F for 20 minutes.

Let them corn muffins cool for 5 minutes in the pan. Then remove them from the muffin pan and allow them to cool on a cooling rack.