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

Ingredients:

  • 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
Servings

12

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

241

kcal

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

Ingredients

  • 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

Directions

  • 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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