Savory Cornbread & Turkey Sausage Muffins with Cranberry-Orange Glaze

Savory Cornbread & Turkey Sausage Muffins with Cranberry-Orange Glaze ingredients

• 8 oz maple-flavored turkey sausage
• 1/4 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 1 cup milk
• 1/2 cup fresh cranberries, roughly chopped
• 1 cup powdered sugar
• 2-3 tbsp orange juice
• 1/2 tsp orange zest

How to make Savory Cornbread & Turkey Sausage Muffins with Cranberry-Orange Glaze

1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease generously to prevent sticking.
2. In a medium skillet, cook 8 oz maple-flavored turkey sausage over medium heat, breaking it up with a spoon, until it's browned and cooked through, about 5-7 minutes. Drain any excess fat and set aside to cool slightly.
3. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until thoroughly combined.
4. In a separate bowl, whisk together 2 large eggs, 1 cup milk, and 1/4 cup melted unsalted butter until well blended and smooth.
5. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few lumps are acceptable. Overmixing will result in tough muffins.
6. Gently fold in the cooked turkey sausage and 1/2 cup roughly chopped fresh cranberries into the muffin batter. Distribute them evenly throughout the mixture.
7. Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full. This will ensure even baking and a good rise.
8. Bake for 18-22 minutes, or until the muffins are golden brown on top and a wooden skewer inserted into the center of a muffin comes out clean.
9. While the muffins cool, prepare the cranberry-orange glaze. In a small bowl, whisk together 1 cup powdered sugar, 1/2 teaspoon orange zest, and 2-3 tablespoons orange juice until smooth and pourable. Add more orange juice, a teaspoon at a time, if the glaze is too thick.
10. Once the muffins have cooled slightly, about 10-15 minutes, drizzle the cranberry-orange glaze generously over the tops of each muffin. The glaze will set as it cools.
11. Serve the muffins warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days.

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