Orange cardamom muffins
These fluffy orange cardamom muffins are a delightful breakfast treat. Flavored with bright orange zest and warm spicy cardamom, the muffins are simply scrumptious.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6-8 green cardamom pods (remove the skins, and crush/ grind the seeds (see the note).)
- 2 oranges
- ⅓ cup/ 80 milliliters milk (see the note)
- 10 ounces/ 280 grams all-purpose flour/ plain flour
- 1 tablespoon baking powder
- A pinch of salt
- 5 ounces/ 140 grams caster sugar
- 2 large eggs
- 6 tablespoons sunflower oil (see the note)
- ½ teaspoon vanilla extract (optional)
Instructions
- 1
Preheat the oven to 170°C/ 338°F fan oven, 180°C/ 350°F, or gas mark 4.
- 2
Prepare the muffin pan and line it with muffin cases.
- 3
Grate the rind of the orange to get about 1 teaspoon of orange zest, and set it aside.
- 4
Squeeze the juice into a measuring jug and pour in the milk to make the juice-milk mixture up to 1 cup/ 9 fluid ounces/ 250 milliliters. Leave aside.
- 5
Now, place the flour, caster sugar, baking powder, and salt into a large bowl.
- 6
Add the eggs, orange juice-milk mixture, orange zest, oil, vanilla extract (if using) and ground cardamom into the flour mixture. Using a handheld mixer or a stand mixer, blend all the ingredients until you have a smooth batter. Your batter will have a slightly runny consistency, that’s okay.
- 7
Spoon and divide the batter into each muffin case. Bake in the preheated oven for about 20 minutes at 170°C/ 338°F fan oven, 180°C/ 350°F, or gas mark 4.
- 8
Your muffins are ready when they are warm golden yellow in color and firm to the touch. If you like, you can insert a toothpick or a skewer into a muffin. If it comes out clean, your muffins are ready.