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1
Preheat the oven to 350 degrees F. Cut parchment paper into twelve 5-by-5-inch squares.
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2
Lightly grease the inside of a 12-cup muffin tin.
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3
Center a square of parchment paper over 1 of the cups and use your fingers to press the parchment into the cup, so that it sticks to the sides and bottom.
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4
Crease the paper as needed to fit and repeat with the remaining parchment (regular muffin liners work just as well but the parchment looks pretty).
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5
Combine the cornmeal, flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl.
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6
Whisk together the yogurt, applesauce, molasses, orange zest, eggs and butter in a separate small bowl.
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7
Fold the wet ingredients into the dry until just combined (don't fret if the batter is lumpy, this means your batter isn't over-mixed).
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8
Fill each liner almost to the top of the tin (an ice-cream scoop lightly greased with nonstick spray will help).
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9
Sprinkle each muffin with the toasted oats.
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10
Bake, rotating about halfway through, until a toothpick inserted in the muffins comes out clean and the tops are just slightly puffed and spring back when touched, 20 to 24 minutes.
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11
Let rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes.
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12
Store the cooled muffins in an airtight container for up to 3 days.
