Soft and fragrant muffins infused with fresh orange zest and warm cardamom spice. These lightly sweet breakfast muffins have a tender crumb and a delicate crunchy sugar topping.
Author:Amy
Prep Time:10 minutes
Cook Time:22 minutes
Total Time:32 minutes
Yield:12 muffins
Category:Breakfast
Method:Bake
Cuisine:American
Diet:Vegetarian
Ingredients
0.75 cup sugar
2 large eggs
0.5 cup vegetable oil
0.5 cup milk
0.25 cup orange juice
Zest of 1 large orange, finely grated
1 tsp ground cardamom
2 cups all-purpose flour
2 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
3 tbsp sparkling sugar (or regular sugar)
Instructions
Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
In a large bowl, whisk together the sugar, eggs, vegetable oil, milk, orange juice, and orange zest until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cardamom.
Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups.
Sprinkle sparkling sugar evenly over the tops of the muffins.
Bake for 20–22 minutes until the muffins are risen and golden and a toothpick inserted into the center comes out clean.
Allow the muffins to cool slightly before serving.
Notes
Add chopped almonds or pistachios for extra texture.
Stir in dried cranberries or raisins for a fruity variation.
For stronger citrus flavor, add extra orange zest or a small amount of orange extract.
A simple glaze made from powdered sugar and orange juice can be drizzled over cooled muffins.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze muffins for up to 2 months and thaw at room temperature before serving.