Orange Corn Muffins Recipe
Orange Corn Muffins Recipe photo by Taste of Home

Orange Corn Muffins Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 12 servings


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 tablespoon grated orange peel

Nutritional Facts

1 serving (1 each) equals 161 calories, 6 g fat (1 g saturated fat), 20 mg cholesterol, 198 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and orange peel. Stir into cornmeal mixture just until moistened.
  2. Fill greased muffin cups two-thirds full. Bake at 425° for 15 minutes or until lightly brown. Cool for 5 minutes before removing to wire racks. Serve warm. Yield: 1 dozen.
Originally published as Orange Corn Muffins in Reminisce May/June 1992, p33

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Reviewed Feb. 21, 2016

"I don't own muffin tins so I made an 8x8 pan of cornbread. It baked 5 extra minutes. Yum! It has a very subtle orange taste. Maybe next time I'd add a bit more zest. I love the fact that the cornbread isn't too sweet."

Reviewed Oct. 6, 2010

"A perfect muffin with a cup of tea or coffee. Very light and refreshing. I wouldn't change a thing about this recipe. The flavor is perfectly balanced. Thank you!"

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