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Butterhead Kitchen: Cranberry Pecan Chocolate Chip Corn Muffins

Jason Sizemore, from Butterhead Kitchen, shares a recipe for Cranberry Pecan Chocolate Chip Corn Muffins. 

Cranberry Pecan Chocolate Chip Corn Muffins

(prep time: 10 minutes, cook time: 18 minutes, makes 10-12)


  • 3 Tbsp flaxseed meal
  • 1 ¼ cup oat flour (you can make your own if you wish by high speed blending dry oatmeal)
  • 1 ¼ cup ground cornmeal or corn flour
  • ½ teaspoon baking soda
  • pinch of cinnamon
  • 1 cup water
  • ½ cup pure maple syrup
  • ½ cup dried cranberries
  • ½ cup vegan chocolate chips
  • ½ cup chopped pecans


  1. Preheat oven to 350 degrees.
  2. Combine flaxseed meal, oat flour, cornmeal, cinnamon and baking soda.
  3. Add water and maple syrup.
  4. Fold together with a spoon until blended.
  5. Add cranberries, chocolate, and pecans. Fold together.
  6. Place a little less than ¼ cup (ice cream scoop is best) of batter into 12 muffin tin sections. I use a silicone pan so no greasing of the pan is necessary. Adjust depending on what you are using.
  7. Bake for 18-20 minutes, poking with toothpick after 18 minutes to check if done. If toothpick is dry, remove from oven.
  8. Allow to cool for 10 minutes and enjoy!

Butterhead Kitchen is a Small Batch Vegan Products Company, offering vegan cooking classes. Visit Butterhead Kitchen to learn more. You can follow Butterhead Kitchen on Instagram @butterheadkitchen.

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