Best 4 Orange Corn Muffins Recipes
Craving a delightful and delectable treat that tantalizes your taste buds? Look no further than the irresistible orange corn muffins! These delectable muffins combine the vibrant flavors of juicy oranges and the sweet, nutty goodness of cornmeal, resulting in a symphony of taste and texture that will leave you wanting more. With their golden brown crust and moist, tender crumb, these muffins are the perfect companions for your morning coffee, afternoon tea, or as a delightful snack. Get ready to embark on a culinary adventure as we unveil the best recipe for orange corn muffins, ensuring that every bite is an explosion of flavor and joy.
Check out the recipes below so you can choose the best recipe for yourself!
BACON CORN MUFFINS WITH ORANGE BUTTER
Provided by Trisha Yearwood
Categories side-dish
Time 35m
Yield 10 to 12 servings (makes 24 mini muffins)
Number Of Ingredients 14
Steps:
- For the muffins: Preheat the oven to 375 degrees F. Spray a mini muffin tin with nonstick cooking spray.
- Add the bacon to a medium skillet over medium heat and cook, stirring occasionally, until the bacon is crispy, about 5 minutes. Pour the bacon and fat into a bowl and let cool slightly.
- Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Add the buttermilk, oil and egg to the bowl with the bacon and whisk together. Stir the milk mixture into the dry mixture and pour the combined batter into the prepared mini muffin tin, filling just to the top of the cups. Bake until a toothpick inserted in the center comes out clean, 10 to 15 minutes.
- For the orange butter: While the muffins are cooking, combine the butter, agave and zest in a medium bowl with a pinch of salt and stir until completely combined.
- Serve the muffins with fresh orange butter.
ORANGE CORN MUFFINS
This is an old recipe that I decided to improve upon-and I like this version so much better! Sometimes, I'll make lemon corn muffins by substituting lemon peel if I don't happen to have any oranges on hand. -Hope Huggins, Santa Cruz, California
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and orange zest. Stir into cornmeal mixture just until moistened. , Fill greased muffin cups two-thirds full. Bake at 425° until lightly browned, about 15 minutes. Cool for 5 minutes before removing to wire racks. Serve warm.
Nutrition Facts : Calories 161 calories, Fat 6g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 198mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
ROSEMARY-ORANGE CORN MUFFINS
"I used orange marmalade instead of butter on my corn muffin one morning, and the flavor stayed with me until evening, when I roasted a chicken with orange and rosemary. The idea for this muffin was born," says Robin Haas of Cranston, Rhode Island.
Provided by Taste of Home
Time 40m
Yield 5 muffins.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream and marmalade. Stir into dry ingredients just until moistened. Fold in pine nuts., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 252 calories, Fat 9g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 306mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.
ORANGE CORN BREAD MUFFINS
These are my favorite muffins. This is the basic recipe that I assembled one night when I didn't have milk and decided to experiment. One of those happy accidents. My family really loves them.
Provided by Judy Kaye
Categories Savory Breads
Time 35m
Number Of Ingredients 8
Steps:
- 1. In a medium bowl combine first 4 ingredients. Add the last 3 ingredients and stir well. Fill muffin papers 2/3 full and place in 425' preheated oven for 15 minutes or until toothpick inserted in center comes out clean.
- 2. Additions: 1/2 cup dried cranberries 1/2 cup chopped walnuts
Tips:
- For the best flavor, use fresh oranges. If you only have access to store-bought orange juice, look for one that is 100% orange juice with no added sugar.
- Grate the orange zest before juicing the orange. This will help to release the flavorful oils from the orange peel.
- Do not overmix the batter. Overmixing can result in tough muffins.
- Fill the muffin cups only 2/3 full. This will help to prevent the muffins from overflowing.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These orange corn muffins are a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. They are moist and fluffy, with a sweet and tangy flavor. The orange zest and juice add a bright and citrusy flavor, while the cornmeal adds a bit of texture and sweetness. These muffins are also a good source of fiber and vitamins.
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