Muffin Mondays | Blood Orange Corn Muffins

Sunshine in the form of muffins, that is what these are. The inspiration for these comes from amazing sunshine corn cakes from Clementine. They are delicate, crumbly and have a bit of a crunch from the gritty corn. They have a sweet zesty touch from thick bits of orange throughout the muffin and a lovely thin slice of orange baked on top. Those are sunshine corn cakes.

Inspired by these delicious beauties I picked up some super sweet blood oranges from the farmers market this weekend. Blood orange plus corn meal and flour make a perfect muffin. My muffins use blood oranges rather than regular oranges. Let pulp, more juice and zest. They are bright, sweet and bring a little sunshine to your morning!

recipe below…

Blood Orange Corn Muffins

recipe adapted from Joy the Baker

makes 12 muffins

Ingredients:

1 cup AP flour

1 cup cornmeal

6 tablespoons sugar

zest of two blood oranges

¼ cup blood orange juice (just squeeze the oranges your zest)

2 ½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

3 tablespoons unsalted butter, melted and cooled

3 tablespoons corn oil

1 large egg

½ cup corn kernels (fresh frozen or canned)

Directions:

Preheat oven to 400 degrees F. Butter or spray muffin pan.

Using a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl whisk together buttermilk, melted butter, oil, egg and blood orange juice and zest. Pour the liquid ingredients over the dry ingredients and with a rubber spatula gently stir ingredients together until just combined. Divide batter evenly among muffin pan. Bake in oven for 15 to 18 minutes or until tops are golden and a toothpick inserted into the center of the muffin comes out clean. Remove muffins from oven and allow to cool completely.