Best 4 Orange Corn Muffins Recipes
Indulge in a delightful culinary journey with our Orange Corn Muffins, a harmonious blend of sweet citrus and wholesome cornmeal. Perfectly suited for breakfast, brunch, or afternoon tea, these muffins promise a burst of flavor in every bite. With three tantalizing variations to choose from, there's a perfect muffin for every palate. From the classic Orange Corn Muffins with their zesty orange glaze to the indulgent Orange Corn Muffins with Sweet Corn Kernels and juicy blueberries, each recipe offers a unique twist on this classic treat.
And for those seeking a gluten-free option, our Gluten-Free Orange Corn Muffins provide all the flavor and texture without compromising on dietary restrictions. With a moist, tender crumb and a hint of orange zest, these muffins are a delightful addition to any gluten-free diet. Ready to embark on this culinary adventure? Let's dive into the recipes and discover the magic of Orange Corn Muffins.
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:
- Use fresh oranges to get the best flavor and juice for your muffins. Organic oranges are best, as they are free from pesticides and chemicals.
- If you don't have any buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Be sure to drain the corn kernels well before adding them to the batter. This will help to prevent the muffins from becoming too wet.
- If you want a sweeter muffin, you can add an extra 1/4 cup of sugar to the batter. You can also sprinkle some cinnamon sugar on top of the muffins before baking for an extra bit of sweetness.
- These muffins are best served warm, right out of the oven. However, they can also be stored at room temperature for up to 3 days or in the freezer for up to 2 months.
Conclusion:
Orange corn muffins are an easy and delicious snack or breakfast food that can be enjoyed by people of all ages. They are packed with flavor and nutrients, and they can be made with simple ingredients that you probably already have on hand. So next time you're looking for a quick and easy treat, give these orange corn muffins a try!
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