Buttermilk Corn Muffins with Orange Recipe

Name: Buttermilk Corn Muffins with Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup cornmeal; 1/2 cup sugar; 2 1/2 teaspoons baking powder; 1 teaspoon baking soda; Good pinch of coarse (kosher) salt; Grated zest of 1 orange; 2 large eggs; 1 1/2 cups buttermilk; 4 tablespoons ( 1/2 stick) unsalted butter, melted and cooled; 1/4 cup canola or other vegetable oil; 1 teaspoon vanilla extract

Servings: persons

1 1/2 cups all-purpose flour
1 cup cornmeal
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon baking soda
Good pinch of coarse (kosher) salt
Grated zest of 1 orange
2 large eggs
1 1/2 cups buttermilk
4 tablespoons ( 1/2 stick) unsalted butter, melted and cooled
1/4 cup canola or other vegetable oil
1 teaspoon vanilla extract

1
Preheat the oven to 350F.
2
Lightly butter a 12-cup muffin tin.
3
Combine the flour, cornmeal, sugar, baking powder, baking soda, salt, and orange zest in a large bowl and whisk thoroughly to mix.
4
Using the whisk, beat the eggs in a medium-size bowl, then add the buttermilk, melted butter, oil, and vanilla and whisk well to blend.
5
Pour the mixture into the flour mixture and whisk just until the dry ingredients are moistened; do not overmix.
6
Spoon the batter into the prepared muffin cups, filling each almost to the top.
7
Bake until risen and very lightly browned, 15 to 20 minutes; a toothpick inserted into the center of a muffin will come out clean.
8
Serve warm or at room temperature.

1234

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 cup cornmeal, 1/2 cup sugar, 2 1/2 teaspoons baking powder, and more.

Yes, Buttermilk Corn Muffins with Orange falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Corn Muffins with Orange

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