Back to Cranberry-Pecan Corn Muffins

Print Options


Card Sizes

Cranberry-Pecan Corn Muffins Recipe

Cranberry-Pecan Corn Muffins Recipe

I found a low-fat recipe for corn muffins and added cranberries and pecans to make a wonderful new holiday dish. They have just the right flavor for this time of year. —Lisa Varner, Charleston, South Carolina
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:14 servings


  • 1-3/4 cups yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1-1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups (12 ounces) fat-free plain yogurt
  • 1 egg
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans


  • 1. In a large bowl, combine the cornmeal, flour, baking soda and salt. In another bowl, combine the yogurt, egg, oil and honey. Stir into dry ingredients just until moistened. Fold in cranberries and pecans.
  • 2. Coat muffin cups with cooking spray; fill three-fourths full with batter.
  • 3. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1 dozen.

Nutritional Facts

1 muffin equals 185 calories, 6 g fat (1 g saturated fat), 16 mg cholesterol, 217 mg sodium, 29 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Cranberry-Pecan Corn Muffins

Sort By :
Reviewed Nov. 19, 2014

"I wanted to make this recipe but had no yogurt so I used sour cream, I also added some fresh grated orange rind.....yummy!"

Reviewed Nov. 17, 2014

"Haven't made yet, but want to comment does sound good,and I may try it.....but why not try " DILL PICKLE SOUP" to go with it ? Someone just sent me this recipe and I think it is very interesting......have had deep fried dill me not all that, but I have heard from a lot of people they love is a preference.......probably just like this if anyone has made this soup, can you please let us know what you think about it ? Thanks"

Reviewed Dec. 10, 2010

"We love this"

Reviewed Feb. 25, 2010

"Everyone loves these. I did make minor adjustment reducing the corn meal to 3/4 cup and increasing all purpose flour to 1 3/4 cup. It was a little too grainy otherwise."

Reviewed Nov. 26, 2009

"Dry and bland. Awful"

Reviewed Nov. 20, 2009

"Even my kids loved these!"

Reviewed Oct. 13, 2009

"I made these delicious muffins and took them to a Chili Cook-Off as a "side." They were a hit! Very tasty, moist and the cranberries and nuts really gave the corn muffin a tangy taste and nice texture. I will definitely bake them again!! Nancy S. from Larue, Texas"

Loading Image