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Orange-Infused Corn Muffins

Dairy Dairy
6 Servings Serving Icon
30 Minutes Preferences Icon

Being that healthful muffins are a big part of my business, I’m always experimenting with new flavors. After I created these, I handed them out to friends and family, and everyone loved the texture, taste, and the unexpected surprise of the apricots inside. These muffins have yogurt, milk, and calcium-enriched orange juice. Triple whammy!  


Prepare the Corn Muffins

Yields 15 muffins

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line muffin tins with greased liners.
2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugars.
3. Place apricots in a small microwaveable bowl and add orange juice. Microwave for one and a half minutes. Remove from microwave, cover, and let sit for five minutes. Drain, reserving the orange juice.
4. To the dry ingredients, add eggs, oil, applesauce, yogurt, milk, softened apricots, orange juice, and half a teaspoon orange zest. Mix minimally.
5. Pour a heaping third of a cup of the mixture into each muffin liner. Mix the remaining orange zest and three tablespoons sugar and sprinkle over tops.
6. Bake for 17 minutes, rotating muffin tins midway. Do not overbake. The key to corn muffins is their moist texture, and these are made with whole wheat flour and very little fat, so you have to be extra careful.


When there are unfilled muffin cups in the tray you’re using, fill them partway with water, to assure even baking of the muffins.


You can sub the regular yogurt with Greek yogurt, but regular yogurt has twice the bone-strengthening calcium.


Food and Prop Styling by Renee Muller

Photography by Chavi Feldman