Cranberry Orange Corn Muffins
Infused with a fresh orange flavor and studded with cranberries, these Corn Muffins are great for breakfast, a snack, or a holiday feast!
Servings: 12 Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup yellow corn meal
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
- ½ cup plus 2 tablespoons Corn Oil
- 2 large eggs
- 1 cup chopped fresh cranberries
- 1 tablespoon orange zest
Instructions
- Preheat oven to 400˚F. Grease a standard 12-cup muffin pan with cooking spray or line with paper baking cups. Set aside.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, oil, and eggs.
- Add the milk mixture to the flour mixture and stir just until the flour is moistened.
- Stir in the cranberries and orange zest. The batter will be thick.
- Divide the batter evenly into the prepared muffin pan.
- Bake for 15 to 18 minutes or until muffins are golden brown and a toothpick inserted in the center comes out clean.
- Transfer the muffins to a wire rack to cool.
- Serve.
Notes
- Room Temperatures: Use room temperature milk and eggs for a smoother batter.
- Mixing the Batter: Mix until just moistened; overmixing causes tough and dense muffins.
- Cranberries: If you don't have fresh cranberries, use dried ones.
- Doneness Test: To check for doneness, insert a toothpick in the center of a muffin - if they're done, the toothpick should come out with a few crumbs.
- Cooling: Cool the muffins on a wire rack to avoid sogginess.
- Storage: Keep the muffins in an airtight container for 3 days or freeze them for 3 months.
Nutrition
Serving: 1muffin | Calories: 284kcal | Carbohydrates: 40g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 33mg | Sodium: 68mg | Potassium: 208mg | Fiber: 2g | Sugar: 14g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg
