Orange and Cardamom Muffins ~ delicately fragrant muffins flavored with bright orange zest and warm, spicy cardamom, this easy muffin recipe is unique and delicious!
For a quick, easy, comforting breakfast, nothing beats my homemade orange and cardamom muffin recipe!
Is anybody making muffins anymore? It seems like they’ve totally gone out of fashion, right? But every time I make a batch I’m reminded of why I love them. These orange and cardamom muffins bake up so nice and tall, with a sugary crust on top, how could you resist? I don’t know why I thought of combining citrus with cardamom, I don’t think I’ve done it on the blog before, but boy, it’s so perfect. Neither taste is overpowering but they blend beautifully. The aroma is especially great when they’re just out of the oven, Definitely going to use this combo again!
You know I love my one bowl no-mixer recipes
They make baking from scratch so much more do-able. There’s less mess, and less lag time between the inspiration to bake and your first bite. Just grab your bowl and a whisk and you’re off to the races.
A plain muffin needs a little something something on the top, right?
I used my favorite Sparkling Sugarto add a little glitz and a sweet crunch. Less homey, more coffee shop. You could use regular sugar if that’s all you’ve got, but sparkling sugar has a bigger crystal and a great texture. I recommend picking some up from Amazon.
Muffins are nice to have around because they’re already pre-portioned and they keep well. Pop day old muffins in the micro for 20 seconds to revive that amazing aroma. They’re special enough for office potluck parties, especially in winter when a cozy muffin is everything.
One of the saving graces of deep winter is all the juicy citrus that comes into season.
It’s surprising how many different ways you can incorporate citrus into baking. In this recipe I use the juice and zest of the orange, but it’s the zest that really brings the orange flavor home. The outer orange colored part of the peel, or the zest, contains the flavor and aroma oils, which provide the true essence of the fruit flavor. The more you use, the more flavor payoff you’ll get.
How to zest an orange
The zest of citrus fruit is the very outer part of the peel…the part that is colored.
When you zest citrus fruit you are looking to remove just that outer colored part, with as little as possible of the white part underneath, which is bitter.
I highly recommend using a citrus zester, which is a tool specifically created to do the job.
Be sure to zest your fruit before cutting or juicing!
Zest your fruit as close to adding it to your recipe as possible, because the oils start to dissipate quickly.
Orange and Cardamom Muffins ~ delicately fragrant muffins flavored with bright orange zest and warm, spicy cardamom, this easy muffin recipe is unique and delicious!
Preheat oven to 350F and butter a muffin tin, or line with muffin tin liners.
Whisk together all the wet ingredients well.
In a separate bowl, whisk together the dry ingredients, then add to the wet ingredients and fold everything together until there are no dry bits of flour left.
Pour the batter into the prepared muffin tins, and top with a sprinkling of the sparkling sugar.
Bake for 20-22 minutes until risen and starting to turn golden brown around the edges. A toothpick inserted into the center of a muffin should come out without wet batter clinging to it.
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Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Ground cardamom: One of the more pungent spices in Mediterranean cooking, cardamom is a fairly warm spice with subtle lemony undertones that pair beautifully with orange. Eggs: Help provide structure to the cake. Orange: Both orange zest and orange juice are used for an utterly irresistible recipe.
The number one rule for successful muffins is: Don't over-mix the batter. Use a rubber spatula to quickly fold (gently stir) the liquid ingredients into the dry ones.
In cooking and baking, the combination of cardamom and citrus creates a unique and delicious flavour profile. Firstly, the aromatic spice of cardamom warms and deepens the dish. Secondly, the refreshing and tangy taste of citrus adds a bright touch.
Cardamom might be our favorite spice. Cardamom is warm, herbal and fragrant and best described as a cross between eucalyptus, mint, and pepper, with a slightly citrusy note.
Many muffin recipes use cooking oil instead of butter. Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.
Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.
Pecans, walnuts, and almonds can add a crunchy texture to moist muffins. Gently fold in 1/2 cup of your favorite chopped nuts into your muffin batter. Or try adding a scoop of peanut butter or peanut butter powder to the batter. If the mix gets a little too thick, just add a splash of water to even out the consistency.
That being said, the standard oven temperature for baking desserts like quick breads and muffins is commonly set to 350 degrees Fahrenheit. Setting your oven to this temperature will almost always produce a well-cooked muffin recipe.
Overmixing is a common problem with muffins. First combine dry ingredients, mixing well. Then combine liquid ingredients, mixing well. Finally combine dry and wet ingredients, by hand, using only 15 to 20 light strokes.
The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.
Depending on what ingredients you're using, the batter will range from runny (like thin cake batter) to very thick (like drop-cookie dough). As a general rule, the thinner the batter, the lighter the muffins will be when baked. But don't be afraid to bake thick, gloppy batter.
Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in the preheated oven until tops spring back when lightly pressed, about 25 to 30 minutes.
It will make your muffins dense. Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible.
Cardamom Sweet, bitter apples, oranges, pears, legumes, sweet potatoes and other root vegetables, yogurt caraway, cinnamon, cloves, coriander, cumin, ginger Seed pods will keep for a year or more in an airtight jar.
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