These moist and tender corn muffins are great for breakfast or dinner.
Preheat the oven to 375°F. Grease 9 muffin cups in a 12-cup standard muffin pan.
Stir together the dry ingredients; set aside.
Whisk together the melted butter or oil, eggs, milk, and vanilla.
Stir the dry ingredients into the wet ingredients. Scrape the bottom and sides of the bowl and continue to stir for about 30 seconds, until well blended.
Stir in the dried cranberries.
Fill the muffin cups almost full. Let the muffins rest for 10 minutes.
Bake the muffins for 20 to 25 minutes, until a cake tester or toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven, and after 5 minutes transfer them to a rack to cool.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
