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Orange Corn Muffins Recipe

Orange Corn Muffins Recipe

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. YIELD:12 servings


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


  • 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.

Nutritional Facts

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

Reviews for Orange Corn Muffins

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annrms User ID: 2649709 244210
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."

MS LISA User ID: 5279129 40078
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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