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.
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
Ingredients:
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.
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.
Equipment needed for Moist Citrus-Cardamom Spice Muffins:
- muffin tin
- muffin liners
- mixing bowl
- microplane for zesting
- measuring cups and spoons
- whisk
- scoop
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 Cake– HERE
Blueberry Tea Cake– Recipe HERE
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
Ingredients
- 2 ¼ cups all purpose flour- I always sift my flour first
- 2 tsp ground cardamom
- 1 tsp ground ginger
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ¾ cup granulated sugar
- 2-3 TBSP grated citrus zest- I used zest from CARA CARA oranges
- 2 unit large eggs
- 1 tsp vanilla extract
- ½ cup canola or unflavored vegetable oil
- ½ cup milk
- ¼ cup blood orange juice
- 2 TBSP orange juice- like from a CARA CARA orange
- 1 TBSP freshly grated peeled ginger
- Sanding sugar- buy HERE
Instructions
- 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.
