Moist & Tender Citrus-Cardamom Spice Muffins

Warm and cozy, with just a hint of spice, these moist, citrus-cardamom muffins will be you new go to breakfast treat.

A blue plate filled with moist spicy cardamom and citrus muffins and dehydrated oranges

Why you’ll love my Moist Citrus-Cardamom Spice Muffins:

  • These muffins have a unique flavor profile- not the same old blueberry or banana muffins everyone makes
  • The spice profile adds fantastic flavor
  • You can whip up in batch in about 30 minutes
  • The warm spicy aromas while baking will make your home smell so cozy
Blood Orange and Cardamom muffins  ingredients
Lots of ginger brightens the flavor profile of these simple muffins


  • All purpose flour
  • ground cardamom & ground ginger
  • baking powder & baking soda
  • kosher salt
  • sugar
  • zest & juice from oranges
  • eggs
  • vanilla extract
  • vegetable oil
  • milk
  • juice from 1 blood orange
  • freshly grated ginger
  • sanding sugar- purchase HERE
An orange sliced open

How to make these muffins:

Mix all the dry ingredients together. Whisk the eggs, milk and oil, orange juices and vanilla. Stir in the ginger. Fold the ingredients together gently- do not over-mix the batter . Fill muffin tins with the batter. Top with sanding sugar, if desired.Bake for 12-14 minutes.

A yellow bowl filled with eggs, milk and blood orange juice

Tips & Tricks for the very best muffins:

  • Do not over-mix the batter or the muffins can dry out and not be as plush as desired.
  • You do not need to use Cara-Cara oranges. Any fresh orange will do.
  • Freeze the muffins, once completely cooked in zip top bags for up to 2 months.
  • Filing every other muffin tin, allows for a great “rise” from the batter.
  • Serve with honey butter or orange marmalade
  • Substitute milk for oat milk, coconut milk or almond milk. Even buttermilk works great.
A 12 muffin pan filled with muffin liners and batter
Muffin batter ready for the oven

Equipment needed for Moist Citrus-Cardamom Spice Muffins:

  • muffin tin
  • muffin liners
  • mixing bowl
  • microplane for zesting
  • measuring cups and spoons
  • whisk
  • scoop
Warm spicy Cardamom and citrus muffins in the pan
The smell of warm baked happiness from the oven

Other baked goods to try:

Banana and Oat Breakfast muffins with walnut crumble HERE

AWARD WINNING Orange Cranberry Muffins HERE

Ultimate Banana Bread – Recipe is HERE

Easy Box-mix Banana Snack CakeHERE

Blueberry Tea Cake– Recipe HERE

moist spice Muffins slathered with sweet creamy butter

Serve these Moist Citrus and Cardamom Muffins with:

  • fresh berries
  • an egg strata
  • baked tomatoes with herbs and breadcrumbs
  • mimosas- use the leftover citrus
  • Maslala Chai latte- try my recipe HERE

Moist & Tender Citrus-Cardamom Spice Muffins

Recipe by Meggen Wilson
Course: Breads, Montana Kitchen, BrunchCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





Warm and cozy muffins spiced with citrus and cardamom for a unique breakfast treat. Make these delicious muffins in 30 minutes or less!


  • 2 1/4 cups all purpose flour- I always sift my flour first

  • 2 tsp ground cardamom

  • 1 tsp ground ginger

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp kosher salt

  • 3/4 cup cup granulated sugar

  • 2-3 TBSP grated citrus zest- I used zest from CARA CARA oranges

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1/2 cup canola or unflavored vegetable oil

  • 1/2 cup milk

  • 1/4 cup blood orange juice

  • 2 TBSP orange juice- like from a CARA CARA orange

  • 1 TBSP freshly grated peeled ginger

  • Sanding sugar- buy HERE


  • Pre heat oven to 350 degrees.
  • In a medium bowl, measure out and combine the 2 1/4 cups flour, 2 tsp cardamom, 1 tsp ginger,2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt. Mix using a wire whisk until well combined and any lumps are broken up.
  • Combine citrus zest and 3/4 cups sugar until well mixed- it will look like wet sand. If you do this by hand, your fingers will smell fantastic.
  • Mix in a separate bowl the zested sugar, 2 eggs, 1/2 cup oil, 1/2 cup milk, juices, 1/2 tsp vanilla and 1 TBSP FRESH ginger. Whisk well until frothy.
  • Add the wet ingredients into the dry slowly using a rubber scraper to combine. Do not over mix. Fold the batter until just combined.
  • Using an ice cream scooper, fill a paper lined 12 muffin tin with the batter. Sprinkle with sanding sugar if desired. Bake on the middle rack of your oven for 18-20 minutes. After 8 -9 minutes, rotate the pan once to insure even baking.
  • Muffins are finished baking when a toothpick inserted comes out with just a few crumbs. Serve with sweet, softened honey butter, marmalade or jam.

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