Best 5 Rosemary Orange Corn Muffins Recipes
Indulge in a delightful culinary journey with our tantalizing Rosemary Orange Corn Muffins, a harmonious blend of zesty citrus and aromatic herbs. These delectable muffins are not just a morning treat; they are perfect for any time of day, bringing a burst of sunshine to your taste buds.
In this article, we present two enticing variations of this classic recipe. Our first recipe features the classic combination of rosemary and orange, while the second introduces a delightful twist with the addition of juicy blueberries. Both recipes offer a unique flavor experience that will leave you craving more.
Our rosemary orange corn muffins are bursting with the invigorating aroma of rosemary and the vibrant flavor of orange zest. The subtle sweetness of the cornmeal adds a touch of rustic charm, while the hint of orange glaze provides a refreshing burst of citrus.
If you're looking for a muffin with a touch of fruity delight, our blueberry rosemary orange corn muffins are the perfect choice. The addition of fresh blueberries adds a pop of color and a burst of juicy sweetness that perfectly complements the rosemary and orange flavors.
Whether you prefer the classic rosemary orange combination or the vibrant blueberry variation, these corn muffins are sure to become a favorite in your kitchen. So, preheat your oven and let's embark on a delightful baking adventure!
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.
PEAR, RICOTTA AND ROSEMARY CORN MUFFINS
Indulge yourself by spreading a pat of butter over each of these warm, scrumptious pear and ricotta muffins. Add a drizzle of honey for that over-the-top goodness. -Joseph Sciascia, San Mateo, California
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a microwave-safe bowl, combine golden raisins, orange juice, butter and rosemary; microwave, covered, on high 1 minute. In a large bowl, whisk flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, ricotta and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in raisin mixture. Gently stir in pears (batter will be thick). Divide batter among 12 greased muffin cups. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 203 calories, Fat 5g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 223mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
ROSEMARY-CORN MUFFINS
In muffins made with corn and cornmeal, the grain's sweetness is a perfect match for the aromatic intensity of rosemary.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Lightly coat a standard 12-cup muffin tin with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, rosemary, and 1 cup corn.
- Combine buttermilk, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined.
- Spoon batter into muffin cups, filling three-quarters full. Top with remaining 2 tablespoons corn and the rosemary. Bake until tops are golden and a toothpick inserted into centers comes out clean, 15 to 17 minutes. Let cool in tin on a wire rack for 5 minutes. Turn out muffins onto rack. Serve warm or at room temperature.
Nutrition Facts : Calories 170 g, Cholesterol 18 g, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 142 g
ROSEMARY CORNBREAD
Cornbread with rosemary and olive oil is just barely sweet; match it up with cheese, olives, and white wine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes two 5-inch loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.
- Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches; mix until just combined.
- Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with 3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in molds on a wire rack.
ORANGE CORN MUFFINS
Homemade corn muffins are so much better than from a mix! These are especially good with homemade chili. They are sweet and orangey.
Provided by dicentra
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine all of the dry ingredients except the orange peel.
- In another bowl, combine all remaining ingredients.
- Add to cornmeal mixture, stirring until all the ingredients are combined.
- Fill greased and floured or lined muffin tins 2/3 full.
- Bake at 425 for 15 minutes.
Nutrition Facts : Calories 156.4, Fat 6.2, SaturatedFat 1.2, Cholesterol 20.5, Sodium 189, Carbohydrate 22.7, Fiber 1, Sugar 5.7, Protein 3.1
Tips:
- For a sweeter muffin, increase the amount of sugar in the recipe.
- For a more savory muffin, add a pinch of salt to the batter.
- If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary instead.
- If you don't have fresh oranges, you can use 1 tablespoon of orange zest and 2 tablespoons of orange juice instead.
- Be sure to grease the muffin tins well before baking to prevent the muffins from sticking.
- Bake the muffins until a toothpick inserted into the center comes out clean.
Conclusion:
These rosemary orange corn muffins are a delicious and easy-to-make breakfast or snack. They're perfect for any occasion, and they're sure to be a hit with your family and friends. So next time you're looking for a sweet and savory treat, give these muffins a try!
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