Why You’ll Love This Recipe
- Soft baked donuts with a slight crunchy texture
- Sweet and tart cranberry flavor
- Easy to make with simple ingredients
- Perfect for holiday mornings and brunches
- No frying required
- Great for make-ahead breakfasts
- Delicious with coffee or tea
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- all-purpose flour
- fine cornmeal
- baking powder
- baking soda
- salt
- cinnamon
- sugar
- eggs
- milk
- melted butter or oil
- vanilla extract
- fresh or dried cranberries
- orange zest
Optional glaze:
- powdered sugar
- orange juice
- vanilla extract
Directions
- Preheat your oven to 350°F and lightly grease a donut pan.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, and sugar.
- In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the cranberries and orange zest gently.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
- Bake for 13–16 minutes, or until the donuts are lightly golden and spring back when touched.
- Let the donuts cool in the pan for several minutes before transferring to a wire rack.
- If using the glaze, whisk together powdered sugar, orange juice, and vanilla extract until smooth, then drizzle over the cooled donuts.
- Serve warm or at room temperature.
Servings and timing
- Servings: 12 donuts
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
Variations
- Use dried cranberries for a sweeter flavor.
- Add chopped walnuts or pecans for crunch.
- Replace orange zest with lemon zest for a brighter citrus flavor.
- Stir in white chocolate chips for extra sweetness.
- Use maple glaze instead of orange glaze.
- Add a pinch of nutmeg for more warm spice flavor.
Storage/Reheating
Store the donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To freeze, place cooled unglazed donuts in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
For reheating:
- Microwave for 10–15 seconds for a softer texture.
- Warm in a 300°F oven for about 5 minutes.
FAQs
Can I use frozen cranberries?
Yes, frozen cranberries work well. No need to thaw them before adding to the batter.
What type of cornmeal should I use?
Fine cornmeal works best for a tender texture.
Are these donuts fried or baked?
These are baked donuts, making them lighter and easier to prepare.
Can I make them gluten free?
Yes, substitute a gluten-free flour blend and ensure the cornmeal is gluten free.
Can I use buttermilk instead of regular milk?
Yes, buttermilk adds extra richness and tenderness.
Why add orange zest?
Orange zest enhances the cranberry flavor and adds brightness.
Can I make mini donuts?
Yes, simply reduce the baking time by a few minutes.
How do I prevent dry donuts?
Avoid overmixing the batter and do not overbake.
Can I skip the glaze?
Absolutely. The donuts are flavorful even without the glaze.
What pairs well with cranberry cornmeal donuts?
They pair wonderfully with coffee, tea, or warm apple cider.
Conclusion
Cranberry cornmeal donuts are a cozy baked treat with the perfect balance of tart fruit, subtle sweetness, and rustic texture. Easy to make and full of comforting flavor, they’re ideal for breakfast, brunch, or holiday gatherings. Whether enjoyed plain or drizzled with citrus glaze, these donuts are sure to become a seasonal favorite.
PrintCranberry Cornmeal Donuts
These cranberry cornmeal donuts are soft, lightly sweet, and filled with tart cranberry flavor and warm spices. The subtle crunch of cornmeal and bright orange zest make them a cozy baked treat perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 12 donuts
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup fine cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup sugar
- 2 eggs
- 3/4 cup milk
- 1/4 cup melted butter or oil
- 1 tsp vanilla extract
- 1 cup fresh or dried cranberries
- 1 tbsp orange zest
- Optional glaze:
- 1 cup powdered sugar
- 2 tbsp orange juice
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and lightly grease a donut pan.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, and sugar.
- In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the cranberries and orange zest gently.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
- Bake for 13–16 minutes, or until the donuts are lightly golden and spring back when touched.
- Let the donuts cool in the pan for several minutes before transferring to a wire rack.
- If using the glaze, whisk together powdered sugar, orange juice, and vanilla extract until smooth, then drizzle over the cooled donuts.
- Serve warm or at room temperature.
Notes
- Frozen cranberries can be used without thawing.
- Fine cornmeal creates the best tender texture.
- Buttermilk may be substituted for regular milk for extra richness.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze unglazed donuts for up to 2 months and thaw before serving.
- Do not overmix the batter to keep the donuts soft and tender.
- Mini donut pans can be used with a slightly shorter baking time.
Nutrition
- Serving Size: 1 donut
- Calories: 220 kcal
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg