Orange cardamom muffins recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 muffins
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Calories
91 kcal
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Cuisine
American, International
Orange cardamom muffins recipe
Description
The recipe uses crushed green cardamom seeds extracted from pods, blended into an orange juice and milk mixture, combined with flour, sugar, baking powder, salt, eggs, sunflower oil, and optional vanilla extract. The citrus juice-milk blend adds moisture and brightness while cardamom lends a distinctive aromatic note. The batter is stirred until smooth but remains slightly runny, ensuring moist muffins with a soft crumb after baking at 170°C (338°F) for about 20 minutes. The final muffins are golden-yellow and firm to the touch.
Orange zest sharpens the citrus flavor and complements the cardamom's spiced fragrant tones. The muffin texture is tender without heaviness due to the balanced wet-to-dry ingredients. These muffins work well as a breakfast treat or snack alongside tea or coffee.
Ready-ground cardamom can substitute for fresh ground, using approximately one teaspoon. Different oranges yield variable juice amounts, so milk is added to reach the total liquid measure specified. A variety of neutral oils, including mild olive or vegetable oil, may be used, as well as melted butter for richness. Vanilla extract slightly enhances the flavor though it may be omitted.
Ingredients
- 6-8 green cardamom pods remove the skins, and crush/ grind the seeds (see the note).
- 2 orange
- ⅓ milk see the note, 80 milliliters
- 10 all-purpose flour 280 grams, plain flour
- 1 tablespoon baking powder
- salt a pinch
- 5 caster sugar 140 grams
- 2 egg large
- 6 tablespoons sunflower oil see the note
- ½ teaspoon vanilla extract optional
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
- One teaspoon of ground cardamom can replace fresh crushed seeds if unavailable.
- Adjust milk amount to total one cup liquid when combined with orange juice, as juice yield varies by orange.
- Use any neutral oil such as sunflower, mild olive, or vegetable oil; melted butter can also be used for a richer flavor.
- Vanilla extract is optional but complements the orange and cardamom flavors well.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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