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–+ servings
Muffins slathered with sweet creamy butter

Moist & Tender Citrus-Cardamom Spice Muffins

5 from 1 vote
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Course: Breads
Cuisine: American
Keyword: Muffins
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12
Author: Meggen

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.