Why You’ll Love This Recipe
These donuts are soft, flavorful, and easy to make at home. The cornmeal adds a delicate texture while the cranberries bring bright bursts of flavor in every bite. They are baked instead of fried, making them simple and less messy to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
yellow cornmeal
granulated sugar
baking powder
baking soda
salt
ground cinnamon
buttermilk
eggs
melted butter
vanilla extract
fresh or dried cranberries
For the glaze:
powdered sugar
orange juice or milk
vanilla extract
Optional toppings:
orange zest
extra cranberries
coarse sugar
Directions
Preheat the oven to 350°F and lightly grease a donut pan.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, mix the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir gently until combined.
Fold in the cranberries evenly throughout the batter.
Transfer the batter into the prepared donut pan, filling each cavity about three-quarters full.
Bake until the donuts are lightly golden and spring back when touched.
Allow the donuts to cool in the pan for several minutes before transferring them to a wire rack.
Whisk together the powdered sugar, orange juice or milk, and vanilla extract to make the glaze.
Dip or drizzle the cooled donuts with glaze and garnish with orange zest or coarse sugar if desired.
Servings and timing
Servings: 10 to 12 donuts
Prep time: 15 minutes
Bake time: 14 to 18 minutes
Cooling time: 15 minutes
Total time: about 45 minutes
Variations
Use orange zest in the batter for a citrusy flavor boost.
Swap cranberries for blueberries or chopped cherries.
Add chopped nuts such as pecans or walnuts for extra crunch.
Use maple glaze instead of vanilla glaze for a richer finish.
Make donut holes using a mini muffin pan if you do not have a donut pan.
Storage/Reheating
Store the donuts in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days for longer freshness.
To reheat, microwave a donut for about 10 seconds or warm in a low oven until soft.
These donuts can also be frozen without glaze for up to 2 months. Thaw and glaze before serving.
FAQs
Can I use dried cranberries instead of fresh?
Yes. Dried cranberries work very well and add a slightly sweeter flavor.
Are these donuts fried or baked?
These are baked donuts, making them easier and lighter than traditional fried donuts.
What does cornmeal add to the recipe?
Cornmeal gives the donuts a subtle texture and slightly rustic flavor.
Can I make these gluten-free?
Yes. Use a gluten-free flour blend designed for baking.
Do I need a donut pan?
A donut pan is recommended, but you can also use a muffin pan for a similar result.
Can I use frozen cranberries?
Yes. Add them directly from frozen without thawing.
How do I keep the donuts moist?
Do not overbake them, and store them in an airtight container.
Can I skip the glaze?
Absolutely. The donuts are flavorful even without glaze.
What pairs well with these donuts?
They pair wonderfully with coffee, tea, or hot cider.
Can I make the batter ahead of time?
It is best baked immediately, but you can prepare the dry and wet ingredients separately ahead of time.
Conclusion
Cranberry Cornmeal Donuts are a cozy baked treat with bright cranberry flavor and tender texture. Their lightly sweet taste and rustic cornmeal crumb make them perfect for breakfast, brunch, or seasonal gatherings any time of year.
PrintCranberry Cornmeal Donuts
These Cranberry Cornmeal Donuts are soft, lightly sweet, and filled with tart bursts of cranberry flavor. The cornmeal adds a delicate texture, while the simple glaze makes them perfect for breakfast, brunch, or an afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 45 minutes
- Yield: 12 donuts
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup buttermilk
- 2 eggs
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh or dried cranberries
- 1 cup powdered sugar
- 2 to 3 tablespoons orange juice or milk
- 1/2 teaspoon vanilla extract
- Orange zest for garnish (optional)
- Extra cranberries for garnish (optional)
- Coarse sugar for garnish (optional)
Instructions
- Preheat the oven to 350°F and lightly grease a donut pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir gently until combined.
- Fold the cranberries evenly into the batter.
- Transfer the batter into the prepared donut pan, filling each cavity about three-quarters full.
- Bake for 14 to 18 minutes, or until the donuts are lightly golden and spring back when touched.
- Allow the donuts to cool in the pan for several minutes before transferring to a wire rack.
- Whisk together the powdered sugar, orange juice or milk, and vanilla extract to make the glaze.
- Dip or drizzle the cooled donuts with glaze and garnish with orange zest, extra cranberries, or coarse sugar if desired.
Notes
- Add orange zest to the batter for extra citrus flavor.
- Swap cranberries for blueberries or chopped cherries if desired.
- Chopped pecans or walnuts add extra crunch and texture.
- 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 glaze after thawing.
- If you do not have a donut pan, use a muffin pan to make donut-style muffins.
Nutrition
- Serving Size: 1 donut
- Calories: 240 kcal
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
