Orange & Cardamom Muffins
Learn how to make these Orange Cardamom muffins. They are beautifully bright and fragrant from the orange and the cardamom brings you back down to earth with its warmth and spice. It is the perfect recipe for early fall!
Cardamom, if you’re not using it then run to the store right now and buy it!
I haven’t been using cardamom for long, but man oh man do I wish I knew about this beautiful spice earlier! It isn’t in your face strong the way cinnamon or nutmeg or any of the other “warm spices” tend to be. But it has a subtle earthy warmness that pairs perfectly with the bright orange flavor in this recipe. When my oldest first took a bite, her eyebrows raised and she was surprised at how delicious this Orange Cardamom muffin recipe was!
We live in Florida, so we don’t get the typical welcome to fall the way those of you get in the North. Because the changes of the seasons are very subtle here, I like to highlight it in the kitchen through cozy scents and comforting foods. These muffins are perfect for that late summer / early fall situation we find ourselves here in the south.
How to Zest an Orange
- The zest is the outermost part of the citrus fruit, just before you hit the white part. It contains all the oils and beautiful flavor of the rind.
- Wash your fruit thoroughly. If you arent using organic this is especially important since most fruits and veg are sprayed with pesticides and chemicals that simply dont belong in our bodies. You can make an effective wash by soaking in water and baking soda for 20 mins.
- You can use a citrus zester or if you don’t have a specialized tool, then you can use a normal box grater on the small hole side. (NOT the large holed side). Dont get any of the white part, it is very bitter.
- Zest before you cut the orange for juicing. And voila! Delicious citrus flavor that packs the most punch in your recipes.
How to make Orange Cardamom Muffins
Ingredients
- All-Purpose Flour, Unbleached and Organic. Non-organic wheat is sprayed with roundup (glyphosate) at the end of its growth to essentially kill the crop and make it easy to harvest. Do your research on Glyphosate – it is nasty stuff.
- Ground Cardamom, for that warmth and mild spice
- Baking powder, for leavaning
- Baking Soda, for leavaning
- Salt
- Grannulated Sugar
- Light Brown Sugar
- Orange Zest
- Eggs, I stick with pasture raised eggs as much as possible. They are much higher in Omega-3’s than their counterparts who spend their lives inside or in a cage. This includes free range and cage free. you can tell the difference because they yolks of pasture raised eggs are going to be a dark orange compared to a lighter yellow.
- Avocado Oil, I would avoid any oils high in Omega-6’s like corn, soy, and seed oils. You can substitute flax oil, butter, or even olive oil. But be aware if you use olive oil, you will slightly flavor the muffins.
- Milk, feel free to use any milk you have on hand
- Orange juice, freshly squeezed
- Pure Vanilla Extract
Step-by-step Instructions
- Preheat your oven to 350℉ and prepare your muffin pan. I like to use these silicone liners to make sure they dont stick.
- Combine the dry ingredients. Whisk together the flour, cardamom, baking powder, baking soda, and salt.
- Make your sugar zesty. Combine the granulated and brown sugar with the orange zest, stir to combine.
- Combine the wet ingredients. Add into the bowl with the zesty sugar the eggs, oil, milk, orange juice, and vanilla. whisky thoroughly to combine.
- Incorporate the dry and wet ingredients. Slowly mix your dry into your wet and stir until no lumps remain.
- Evenly divide the muffin batter in the prepared muffin pan.
- Bake for 20 – 22 mins, rotating halfway through.
- The muffins are done when you can insert a toothpick into the center and it comes out dry.
- Enjoy!!
Orange Cardamom Muffins
Learn how to make these Orange Cardamom muffins. They are beautifully bright and fragrant from the orange and the cardamom brings you back down to earth with its warmth and spice. It is the perfect recipe for early fall!
Equipment
- 1 Standard Cupcake Pan
Ingredients
- 2 cup Unbleached all-purpose flour
- 2 tsp Ground cardamom
- 2 tsp Baking Powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Granulated sugar
- 3 tblsp Orange Zest See above for how to zest
- 1/2 cup Brown sugar
- 2 Eggs
- 1/2 cup Avocado oil
- 1/2 cup Milk you can substitute a non-dairy milk here
- 1/3 cup Orange juice freshly squeezed and strained
- 1/2 tsp Pure vanilla extract
- 3 tblsp sugar for topping the muffins
Instructions
- Preheat your oven to 350℉ (or 180℃) and prepare your muffin pan.
- In a bowl, add your flour, cardamom, baking powder, baking soda, and salt. Whisk to combine.
- Combine your orange zest, white sugar, and brown sugar in a bowl. This should resemble wet sand.
- In the bowl with the orange sugar, add your eggs, oil, milk, orange juice and vanilla. Whisk to combine well.
- Slowly add your dry ingredients to the wet ingredients and mix until there are no more lumps.
- Evenly divide the batter into the prepared muffin pan. Filling just to the top of the liner. *optional* Add your sugar topping now.
- Bake for 20-23 mins, rotating the pan halfway through. The muffins are done when a toothpick inserted into the middle comes out clean. Transfer to a cooling rack, and enjoy!
