These Orange and Cardamom Muffins are a perfect combination of bright citrus and warm, aromatic spices. The zing of orange complements the earthy warmth of cardamom, making each bite feel like a cozy morning or an indulgent afternoon treat. These muffins are simple to make, with flavors that will transport you to a relaxing café setting, whether enjoyed with a cup of coffee or tea.
Ingredients
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup orange juice
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
Zest of 1 orange
1/4 cup sugar (for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cardamom, and salt.
In a separate bowl, combine the melted butter, orange juice, buttermilk, egg, vanilla extract, and orange zest.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
Sprinkle the tops of the muffins with the additional 1/4 cup of sugar for a sweet, crunchy topping.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Servings and Timing
Servings: 12 muffins
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Storage/Reheating
To store any leftover muffins, I recommend placing them in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, you can freeze the muffins. Just wrap them tightly in plastic wrap or foil, and store them in a freezer-safe bag for up to 3 months. To reheat, simply pop them in the microwave for 10-15 seconds or warm them in a 350°F (175°C) oven for about 5 minutes.
FAQs
How can I make these muffins dairy-free?
To make these muffins dairy-free, substitute the buttermilk with a non-dairy milk, like almond or oat milk, and use dairy-free butter. You can also use a dairy-free egg replacement if needed.
Can I substitute the orange juice with something else?
If you don’t have fresh orange juice on hand, you can use store-bought orange juice, or even try substituting it with lemon juice for a slightly different flavor profile.
Can I use a different spice instead of cardamom?
Cardamom is the star of these muffins, but if you don’t have it or don’t enjoy it, you can try cinnamon or even a mix of cinnamon and nutmeg for a warmer, spicier flavor.
Can I make these muffins ahead of time?
Yes, you can make these muffins a day ahead of time. Store them in an airtight container at room temperature and they’ll stay fresh. You can also freeze them for longer storage.
How do I know when the muffins are done baking?
The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs. You can also gently press on the top of a muffin – it should spring back when pressed lightly.
Conclusion
These Orange and Cardamom Muffins are a delightful treat that’s full of flavor and easy to make. Whether you’re starting your day or enjoying an afternoon break, they bring a perfect balance of citrus and spice that will make every bite a joy. I hope you enjoy them as much as I do!
📖 Recipe:
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Orange and Cardamom Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These Orange and Cardamom Muffins are a perfect combination of bright citrus and warm, aromatic spices. The zing of orange complements the earthy warmth of cardamom, making each bite feel like a cozy morning or an indulgent afternoon treat.
Ingredients
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup orange juice
1/2 cup buttermilk
1 large egg
1 teaspoon vanilla extract
Zest of 1 orange
1/4 cup sugar (for topping)
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cardamom, and salt.
- In a separate bowl, combine the melted butter, orange juice, buttermilk, egg, vanilla extract, and orange zest.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
- Sprinkle the tops of the muffins with the additional 1/4 cup of sugar for a sweet, crunchy topping.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
If you don’t have fresh orange juice, you can use store-bought orange juice or even lemon juice for a different flavor.
To make these muffins dairy-free, substitute the buttermilk with non-dairy milk and use dairy-free butter.
If you don’t have cardamom, try cinnamon or a mix of cinnamon and nutmeg instead.
You can make these muffins a day ahead and store them in an airtight container at room temperature.
For longer storage, freeze the muffins wrapped tightly in plastic wrap or foil for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 16g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
