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Orange Marmalade Cornmeal Muffins

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Orange Marmalade Cornmeal Muffins
  • Prep 30 min
  • Total 60 min
  • Ingredients 17
  • Servings 6
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Good morning! Get a triple hit of orange in sweet homemade muffins and a special orange butter.
Updated Mar 28, 2014
Bake-Off® Contest 45, 2012
Bake-Off® Contest 45, 2012
Paula Mahagnoul
Sioux Falls, South Dakota

Ingredients

Muffins

  • 1/2 cup butter, softened
  • 1/2 cup sweet orange marmalade
  • 1 egg
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon pure orange extract
  • 1/8 teaspoon kosher (coarse) salt
  • 1/3 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 2/3 cup orange juice
  • 1 1/4 cups Pillsbury BEST® All Purpose Flour

Candied Orange Peel

  • Peel from 1 large orange
  • 3 tablespoons granulated sugar
  • 1/4 cup water

Glaze

  • 3/4 cup powdered sugar
  • 2 tablespoons orange juice

Orange Butter

  • 6 tablespoons butter, softened
  • 1/4 cup sweet orange marmalade

Steps

  • 1
    Heat oven to 350°F. Spray 6 jumbo muffin cups with Crisco® Butter Flavor No-Stick Cooking Spray. In large bowl, beat 1/2 cup butter and 1/2 cup orange marmalade until blended. Stir in egg, 1 tablespoon orange peel, orange extract and salt until well blended. Add cornmeal and baking powder; mix well. Alternately add 2/3 cup orange juice and flour, stirring just until moistened. Spoon rounded 1/3 cup batter into each muffin cup.
  • 2
    Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool in cups 15 minutes. Remove from cups to cooling rack.
  • 3
    Meanwhile, to make candied orange peel, using vegetable peeler, cut 1/2-inch-wide strips of peel from orange. Using knife, cut orange peel into fine strips. In 1-quart saucepan, bring granulated sugar, orange peel strips and water to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes. With slotted spoon, remove peel from syrup. Cool on waxed paper.
  • 4
    In small bowl, combine glaze ingredients; mix well. Set aside. In another small bowl, beat together orange butter ingredients until light and fluffy. Set aside.
  • 5
    Drizzle glaze over tops of muffins. Garnish each with candied orange peel. Serve with orange butter.

Nutrition Information

530 Calories, 21g Total Fat, 5g Protein, 81g Total Carbohydrate, 44g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
12g
62%
Trans Fat
1g
Cholesterol
85mg
29%
Sodium
370mg
16%
Potassium
160mg
5%
Total Carbohydrate
81g
27%
Dietary Fiber
2g
9%
Sugars
44g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Bake-Off is a registered trademark of The Pillsbury Company ©2012
  • Crisco is a trademark of The J.M. Smucker Company
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