Orange Pecan Cornmeal Muffins
Orange Pecan Cornmeal Muffins is a morning treat that combines the texture of whole-grain cornmeal with the rich flavors of orange zest and pecans, creating a perfect balance between zestiness and nuttiness. This recipe is a modern twist on traditional cornbread and muffin recipes, incorporating gluten-free ingredients like sorghum flour and potato starch to cater to dietary needs without compromising on taste. The process begins with souring milk to mimic buttermilk, enriching the muffins with a tender crumb, and then mixing it with the aromatic blend of orange zest, brown sugar, and spices. The addition of coarsely chopped, softly toasted pecans introduces a delightful crunch, while a streusel-like topping of pecans, oats, and cinnamon adds a layer of sweetness and texture. Baked until golden and springy, these muffins offer a harmonious taste that is warmly spiced, subtly sweet with an orange fragrance, and textured with the nuttiness of pecans, making them an irresistible option for breakfast or a snack.
- ¾ cups Plus
- 3 tablespoons Whole Milk
- 1 tablespoon White Vinegar
- 2 Large Eggs
- ¼ cups Oil
- ¾ teaspoons Grated Orange Zest
- 1 cup Gluten-Free Whole-Grain Cornmeal
- ⅔ cups Firmly Packed Brown Sugar
- ½ cups Sorghum Flour
- ½ cups Potato Starch
- 1 teaspoon Baking Powder
- ¾ teaspoons Baking Soda
- ½ teaspoons Kosher Salt
- 1 cup Coarsely Chopped Pecans
- ¼ cups Pecans
- ¼ cups Gluten-Free Rolled Oats
- 3 tablespoons Firmly Packed Brown Sugar
- ⅛ teaspoons Ground Cinnamon
- 2 tablespoons Cold Unsalted Butter
- Warming Up
Preheating oven to a 350°F (180°C), preparing a nest for your muffins with paper liners snugly fitted into 12 standard muffin cups.
- Creating the Muffin Magic
In a glass measuring cup, whisk together milk and vinegar, letting it rest to thicken into a buttermilk-like foundation. Into this, whisk eggs, oil, and a zest of orange, blending until the mixture sings with citrus notes.
- Mixing the Melody
In a large bowl, whisk the dry ingredients—cornmeal, brown sugar, sorghum flour, potato starch, and the rest, whisking them into a harmonious blend. Pour the liquid chorus into this blend, stirring until just united. Let the mixture sit for 10 minutes, allowing the flavors to mingle and flourish.
Crafting the Crown: While the batter rests, pulse together pecans, oats, brown sugar, and a dash of cinnamon in a food processor until it resembles a rustic, fine meal. This will be the crown atop each muffin, adding texture and a sweet crunch.
- Filling the Stage
Fold in a cup of toasted pecans into the batter for a nutty surprise, then spoon the batter into each muffin cup, creating little domes of potential delight. Grace each with a sprinkle of the pecan topping, spreading it evenly like morning dew.
- The Grand Finale
Bake the muffins until they're springy to the touch, a toothpick comes out clean, and they've risen like the morning sun, about 20 minutes. Allow them to cool in their pans, resting on a wire rack, for a brief respite before moving them to cool completely.
