Mandarin Orange Cornbread Muffins Recipe

Name: Mandarin Orange Cornbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 1 can (15 1/2 Oz. Size) Mandarin Orange Sections (Save The Juice); 2-1/2 cups Cornmeal; 1/2 cups Self-Rising Flour; 2 whole Large Eggs, Beaten; 2 Tablespoons Sweet Cream Butter, Melted; FOR THE GLAZE TOPPING:; 1 cup Confectioners Sugar; 1/4 cups Light Brown Sugar; 3 Tablespoons Whole Milk; 1/2 cups Mandarin Orange Juice (from Can)

Servings: persons

FOR THE MUFFINS:
1 can (15 1/2 Oz. Size) Mandarin Orange Sections (Save The Juice)
2-1/2 cups Cornmeal
1/2 cups Self-Rising Flour
2 whole Large Eggs, Beaten
2 Tablespoons Sweet Cream Butter, Melted
FOR THE GLAZE TOPPING:
1 cup Confectioners Sugar
1/4 cups Light Brown Sugar
3 Tablespoons Whole Milk
1/2 cups Mandarin Orange Juice (from Can)

1
Preheat oven to 375 F. You will need two 16 count mini muffin tins. Add paper muffin liners into each and set aside on work surface.
2
Open the canned Mandarin oranges and drain oranges in a strainer over a small bowl (keep juices).
3
In a large mixing bowl add cornmeal, flour, beaten eggs and melted butter and stir batter with a wooden spoon.
4
Fill the muffin wells halfway full. Add several Mandarin oranges on top of each, then scoop some more cornmeal batter on top, to 3/4 full.
5
Place in the oven and bake at 375 F for 15-18 minutes until golden brown. Remove from oven and set aside to cool. Remove each cornbread muffin from baking pans and place on a sheet of parchment paper..
6
In a mixing bowl add confectioners' sugar, brown sugar, milk and the reserved Mandarin orange juices (start with 1/2 cup). Use a hand mixer on low to cream ingredients together. Using a butter knife spread glaze on each cornbread muffin and set on a large platter/dish or place in airtight containers to serve later. Enjoy!

533

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: FOR THE MUFFINS:, 1 can (15 1/2 Oz. Size) Mandarin Orange Sections (Save The Juice), 2-1/2 cups Cornmeal, 1/2 cups Self-Rising Flour, and more.

Yes, Mandarin Orange Cornbread Muffins 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.

That's it — enjoy your meal!

Mandarin Orange Cornbread Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions