Cornmeal Muffins with Blood Orange & Rosemary

Cornmeal muffins with freshly squeezed blood orange juice, zest, and finely chopped rosemary in the batter. Orange slices baked on top with an orange glaze. Recipe adapted from The Baking Bird.

Prep Time20

Cook Time22

Total Time42

Course: Breads, Side Dish

Cuisine: American

Servings: muffins

Calories: 365kcal

Author: alaskafromscratch

Ingredients

For the muffins:

½ cup butter softened
½ cup vegetable oil
1 cup granulated sugar
3 large eggs
2 tablespoons blood orange zest ~ 2 oranges
⅔ cup blood orange juice ~ 2 oranges
2 sprigs fresh rosemary stem removed and very finely chopped
1⅓ cup all purpose flour
⅔ cup cornmeal
2 teaspoons baking powder
¼ teaspoon salt
1 blood orange very thinly sliced

For the glaze:

3 tablespoons blood orange juice
1 cup powdered sugar

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease a 12-count muffin tin, then line it with cupcake papers.
To a stand mixer fitted with the paddle attachment, add the softened butter, oil, and sugar, and beat until light and fluffy, about 2 minutes.
Gradually add the eggs, zest, blood orange juice, and rosemary, scraping the sides of the bowl as needed.
In a mixing bowl, stir together the flour, cornmeal, baking powder, and salt. With the mixer on low, steadily add the cornmeal and flour mixture to the wet ingredients, mixing until everything is well combined, scraping the bottom and sides of the bowl as you go.
Divide the batter evenly into the twelve muffin cups (I use a medium cookie scoop for this). Place a thin slice of blood orange on top of each muffin.
Bake for 22-24 minutes, until cooked through in the center and golden on the edges. Remove to a cooling rack to cool.
To make the glaze: whisk together the blood orange juice and powdered sugar until smooth. Spoon a generous amount of the glaze over the top of each muffin. Allow the glaze to set about ten minutes before serving.

Nutrition