Orange cardamom muffins recipe

Name: Orange cardamom muffins recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 6-8 green cardamom pods; 2 oranges; ⅓ cup/ 80 milliliters milk; 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; ½ teaspoon vanilla extract

User Reviews

5.0

96 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12 muffins
Calories
91 kcal
Course
Dessert, Breakfast
Cuisine
American, International

Orange cardamom muffins recipe

Liam Rios

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These fluffy orange cardamom muffins are a delightful breakfast treat. Flavored with bright orange zest and warm spicy cardamom, the muffins are simply scrumptious.

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Ingredients

Servings

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

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Instructions

Preheat the oven to 170°C/ 338°F fan oven, 180°C/ 350°F, or gas mark 4.
Prepare the muffin pan and line it with muffin cases.
Grate the rind of the orange to get about 1 teaspoon of orange zest, and set it aside.
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.
Now, place the flour, caster sugar, baking powder, and salt into a large bowl.
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.
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.
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.

Notes

If you have ready-ground cardamom, you can use one teaspoon of it for this recipe. Every orange yields juice in different amounts. Although on average, one orange gives about ⅓ cup/ 70-80 milliliters of juice. So please use the amount of milk suggested above as a guide. In the end, we want one cup/ 250 milliliters of orange juice and milk mixture. You can use any neutral oil such as mild olive oil or vegetable oil. If you like, you can also use butter instead of oil. 3 ounces/ 85 grams of butter should be enough for this recipe. Make sure you melt the butter and let it cool before using. I find adding a little bit of vanilla extract actually enhances the flavor of orange and cardamom. The three make a delicious combination. But feel free to omit if you prefer.

Nutrition Information

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Calories 91kcal (5%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.4g Monounsaturated Fat 6g Trans Fat 0.003g Cholesterol 27mg (9%) Sodium 117mg (5%) Potassium 62mg (2%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 89IU (2%) Vitamin C 12mg (13%) Calcium 76mg (8%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 91 kcal

% Daily Value*

Calories	91kcal	5%
Carbohydrates	5g	2%
Protein	1g	2%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	6g	30%
Trans Fat	0.003g	0%
Cholesterol	27mg	9%
Sodium	117mg	5%
Potassium	62mg	1%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	89IU	2%
Vitamin C	12mg	13%
Calcium	76mg	8%
Iron	0.4mg	2%