Best Orange Corn Muffins Recipes

BACON CORN MUFFINS WITH ORANGE BUTTER

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

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.

ORANGE CORN MUFFINS

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.

ORANGE CORN BREAD MUFFINS

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

ROSEMARY-ORANGE CORN MUFFINS

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.

CORN AND APRICOT MUFFINS WITH ORANGE ESSENCE

Steps:

• n food processor, process 2/3 cup granulated sugar and 11/2 teaspoons grated orange zest until pale orange, about 10 seconds. Transfer to small bowl and set aside. In food processor, pulse dried apricots for ten 2-second pulses, until chopped fine. Transfer to medium microwave-safe bowl; add orange juice to apricots, cover bowl tightly with plastic wrap, and microwave on high until simmering, about 1 minute. Let apricots stand, covered, until softened and plump, about 5 minutes. Strain apricots; discard juice. Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard muffin tin with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl to combine; set aside. Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add granulated and dark brown sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined. Stir remaining orange zest and strained apricots into wet ingredients. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound. Sprinkle a portion of orange sugar over each mound of bater. Do not level or flatten surface of mounds. Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; do not invert baked muffins; use a paring knife to lift muffins from tin one at a time and transfer to wire rack. Cool muffins 5 minutes longer; serve warm.

CORN AND APRICOT MUFFINS WITH ORANGE ESSENCE

Steps:

• In food processor, process 2/3 cup granulated sugar and 11/2 teaspoons grated orange zest until pale orange, about 10 seconds. Transfer to small bowl and set aside.
• In food processor, pulse dried apricots for ten
• second pulses, until chopped fine. Transfer to medium microwave-safe bowl; add orange juice to apricots, cover bowl tightly with plastic wrap, and microwave on high until simmering, about
• minute. Let apricots stand, covered, until softened and plump, about 5 minutes. Strain apricots; discard juice.
• Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard muffin tin with nonstick cooking spray.
• Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl to combine; set aside. Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add granulated and dark brown sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined. Stir remaining orange zest and strained apricots into wet ingredients. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound. Sprinkle a portion of orange sugar over each mound of bater. Do not level or flatten surface of mounds.
• Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; do not invert baked muffins; use a paring knife to lift muffins from tin one at a time and transfer to wire rack. Cool muffins 5 minutes longer; serve warm.