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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
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    1 dozen

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature, beaten
  • 1 cup 2% milk
  • 1/4 cup canola oil
  • 1 tablespoon grated orange zest

Directions

  • 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
1 muffin: 161 calories, 6g fat (1g saturated fat), 20mg cholesterol, 198mg sodium, 24g carbohydrate (7g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • redcow
    Mar 4, 2021

    Really like these muffins. I increased the amount of sugar slightly and I added 1/2 tsp. of orange extract. On a side note---I baked 6 of the muffins in just the muffin cups of my pan. I inserted a paper liner in the other 6 muffin cups. The muffins that were baked in the cups without the papers domed up and raised higher than muffins baked in the paper liners. Wonder why???

  • Elena
    Nov 12, 2020

    These are amazing- I frequently make them with either orange or lemon- either works out great! The only thing I add is a bit of orange/lemon juice to make it even more flavorful.

  • Christina
    Feb 3, 2018

    These were excellent. My grandmother used to make orange corn muffins so I was looking for a similar recipe. I did change it a little I used half a cup of orange juice and half a cup of milk. It really helps boost the orange flavor. ??

  • annrms
    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.

  • MS LISA
    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!

  • daisey5
    Feb 6, 2010

    No comment left