Go Back
–+ servings
Orange and Cardamom Muffins

Delicious Orange and Cardamom Muffins for Cozy Mornings

These Orange and Cardamom Muffins combine bright citrus notes with warm cardamom, making them a perfect breakfast treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Bakery
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Granulated Sugar Can substitute with brown sugar for richer flavor.
  • 2 large Eggs Can use a flax egg for vegan variant.
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil or applesauce.
  • 1/2 cup Milk Non-dairy milk works for lactose-free.
  • 1/2 cup Fresh Orange Juice Fresh is ideal, bottled works in a pinch.
  • 1 tablespoon Grated Orange Zest Lime zest is a good alternative.
  • 1 and 3/4 cups All-Purpose Flour Whole wheat flour increases fiber content.
  • 1 tablespoon Baking Powder No substitutions unless altering texture.
  • 1 teaspoon Baking Soda Use fresh for best results.
  • 1 teaspoon Ground Cardamom Substitute with cinnamon or nutmeg if preferred.
  • 1/4 teaspoon Salt Essential in small amounts, can be omitted.
Optional Topping
  • 1 tablespoon Sparkling Sugar Regular granulated sugar can be used instead.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk together granulated sugar, eggs, vegetable oil, milk, fresh orange juice, and orange zest until smooth.
  3. In a separate bowl, sift together all-purpose flour, baking powder, baking soda, ground cardamom, and salt.
  4. Gently fold the dry mixture into the wet ingredients until just combined, avoiding overmixing.
  5. Scoop the batter into the muffin cups, filling each about three-quarters full.
  6. If desired, sprinkle sparkling sugar on top before baking.
  7. Bake for 20-22 minutes until golden brown and a toothpick comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh orange juice and be careful not to overmix the batter to maintain a light texture.

Tried this recipe?

Let us know how it was!