Best Orange Corn Bread Muffins Recipes

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ORANGE CORN MUFFINS



Orange Corn Muffins image

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

1 cup yellow cornmeal
1 cup flour
1/3 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
1/4 cup oil
1 teaspoon orange rind

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

CRANBERRY ORANGE MUFFINS



Cranberry Orange Muffins image

These cranberry orange muffins are so simple to fix, my husband and I enjoy one for breakfast almost every morning. -Sara Eichenlaub, Burlington, Ontario

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

2 cups whole wheat flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1-1/2 cups orange juice
1/4 cup canola oil
1 cup fresh or frozen cranberries, halved

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ORANGE RAISIN CORN MUFFINS



Orange Raisin Corn Muffins image

Make and share this Orange Raisin Corn Muffins recipe from Food.com.

Provided by Charlotte J

Categories     Quick Breads

Time 33m

Yield 12 serving(s)

Number Of Ingredients 18

3/4 cup all-purpose flour
2/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1 cup fresh corn kernels
1 cup golden raisin
1/4 cup chopped pecans, toasted
1 tablespoon grated orange rind
1/4 cup 2% low-fat milk
1/4 cup fresh orange juice
3 tablespoons maple syrup
3 tablespoons margarine, melted
2 egg whites
1 egg yolk
cooking spray

Steps:

  • Preheat oven to 400º.
  • Combine first 7 ingredients in a medium bowl; stir well.
  • Stir in corn, raisins, pecans, and orange rind.
  • Combine milk and next 5 ingredients and stir well.
  • Add to flour mixture, stirring just until moist.
  • Divide batter evenly among 12 muffin cups coated with cooking spray.
  • Bake at 400º for 18 minutes or until muffins spring back when touched lightly in center.
  • Remove muffins from pan immediately; let cool on a wire rack.

Nutrition Facts : Calories 168.1, Fat 5.5, SaturatedFat 0.9, Cholesterol 16.1, Sodium 220, Carbohydrate 28.2, Fiber 1.9, Sugar 11.5, Protein 3.5

BACON CORN MUFFINS WITH ORANGE BUTTER



Bacon Corn Muffins with Orange Butter image

Provided by Trisha Yearwood

Categories     side-dish

Time 35m

Yield 10 to 12 servings (makes 24 mini muffins)

Number Of Ingredients 14

Nonstick cooking spray, for the muffin tin
4 slices bacon, chopped
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup buttermilk
2 tablespoons vegetable oil
1 large egg, lightly beaten
8 tablespoons (1 stick) unsalted butter, at room temperature
1 tablespoon light agave syrup
1 tablespoon orange zest
Kosher salt

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.

EASY CRANBERRY-ORANGE MUFFINS



Easy Cranberry-Orange Muffins image

This recipe is so easy to make. My family just loves this recipe. Once I bake them they stay around for only a day! I have never found a good recipe for cranberries, but I absolutely love this one. I hope you will too!

Provided by Kaley

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 5

Number Of Ingredients 10

1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 egg
⅓ cup milk, or as needed
½ cup orange juice
2 tablespoons grated orange zest
1 cup cranberries

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a muffin tin or line with paper liners.
  • Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended. Pour vegetable oil in a 1-cup measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine. Stir in orange juice and orange zest. Fold in cranberries until batter is just combined. Spoon batter into the prepared muffin cups, filling each about half way.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 429.3 calories, Carbohydrate 65.8 g, Cholesterol 38.5 mg, Fat 16.4 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 2.5 g, Sodium 449.8 mg, Sugar 33.9 g

ORANGE CORN BREAD MUFFINS



Orange Corn Bread Muffins image

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

1 c yellow cornmeal
1 c unbleached white flour
1/2 c sugar
4 tsp baking powder
1 egg , beaten
1 c orange juice
1/4 c oil
zest of 1 orange

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

HONEY-ORANGE GLAZED CORN BREAD



Honey-Orange Glazed Corn Bread image

My recipe for a corn bread baked and glazed with honey and fresh orange essences can be baked in a dish, or prepared as muffins.

Provided by The Spice Guru

Categories     Quick Breads

Time 45m

Yield 9-12 serving(s)

Number Of Ingredients 13

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon fine sea salt
1/8 teaspoon cinnamon
3/4 cup fat-free buttermilk
6 tablespoons grade a pure honey
6 tablespoons freshly squeezed orange juice
1/3 cup vegetable oil
1 lightly beaten large egg
1 tablespoon salted real butter
1 tablespoon grade a pure honey
1/4 teaspoon finely grated fresh orange zest

Steps:

  • NOTE: USE ONLY GRADE A HONEY, BUTTER, AND ORGANIC RIPE ORANGES. IF MAKING MUFFINS, IT IS RECOMMENDED YOU DOUBLE THE HONEY-ORANGE GLAZE RECIPE. (STEP ONE): PREHEAT oven to 400°F for sheet cornbread, OR 350°F for muffins; BUTTER an 8"x8" square glass baking dish or a 9"x9" glass pie plate (OR grease, then add liners, in up to 18 muffin cups); FINELY grate 1/4 teaspoon fresh orange zest for the glaze; KNEAD and squeeze oranges to yield 6 tablespoons juice for the batter.
  • COMBINE the dry ingredients in a medium mixing bowl (1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 3/4 teaspoon fine sea salt, 1/8 teaspoon cinnamon).
  • WHISK the wet ingredients well in a small mixing bowl (3/4 cup fat-free buttermilk, 6 tablespoons grade A pure honey, 6 tablespoons freshly squeezed orange juice, 1/3 cup vegetable oil, and 1 lightly beaten large egg).
  • ADD the wet ingredients to the dry ingredients; STIR just until blended (IF PREPARING MUFFINS, LET BATTER REST 3-4 MINUTES, RE-STIR, THEN FILL MUFFIN CUPS.
  • SCRAPE batter into prepared baking dish, or equally into muffin cups, using a flexible spatula.
  • BAKE sheet cornbread on center rack at 400°F for 20-25 minutes, OR muffins at 350°F for 18-20 minutes, or until wooden pick inserted in center comes out clean.
  • MEANWHILE, prepare the HONEY-ORANGE GLAZE: In a small saucepan over medium-low heat, melt 1 tablespoon salted real butter. Add 1 tablespoon grade A pure honey and 1/4 teaspoon finely grated orange zest. Stir until flavors meld and consistency is smooth, about 3 minutes. Keep warm on lowest heat.
  • IMMEDIATELY after baking while wearing oven mitts, baste the HONEY-ORANGE GLAZE quickly, neatly and evenly over top of corn bread using a soft pastry brush.
  • COVER baking tin with a foil tent (don't allow tent to touch cornbread or muffins), sealing the edges tightly; LET stand for 10 minutes.
  • SERVE warm and enjoy.

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