Pillsbury Bake-Off Countdown: Orange Marmalade Cornmeal Muffins

Orange Marmalade Cornmeal Muffins

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

"Good morning! Get a triple hit of orange in sweet homemade muffins and a special orange butter." Paula Mahagnoul of Sioux Falls, South Dakota

Makes 6 very freaking large muffins.

Orange Marmalade Cornmeal Muffins

  • 1/2cup LAND O LAKES® Butter, softened
  • 1/2cup Smucker’s® Sweet Orange Marmalade
  • 1LAND O LAKES® Egg
  • 1tablespoon grated orange peel
  • 1/2teaspoon McCormick® Pure Orange Extract
  • 1/8teaspoon kosher (coarse) salt
  • 1/3cup yellow cornmeal
  • 2teaspoons baking powder
  • 2/3cup orange juice
  • 1 1/4cups Pillsbury BEST® All Purpose Flour
Candied Orange Peel
  • Peel from 1 large orange
  • 3tablespoons granulated sugar
  • 1/4cup water
  • 3/4cup powdered sugar
  • 2tablespoons orange juice
Orange Butter
  • 6 tablespoons butter, softened
  • 1/4cup Smucker’s® Sweet Orange Marmalade
  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.