Description
Fluffy orange cardamom muffins topped with some crunchy demerara sugar and paired with a must-have whipped cardamom butter!
Ingredients
Scale
Orange Cardamom Muffins
- 2 cups whole wheat pastry flour (love this one from Bob’s Red Mill) (248g)
- 1 Tbsp. baking powder (10g)
- 1/2 tsp. table salt (4g)
- 2 1/2 tsp. ground cardamom (~5g)
- 1/2 cup unsalted butter, melted & then cooled to room temp. (~114g before melting)
- 1 cup granulated sugar (205g)
- 1/2 cup whole milk greek yogurt at room temp. (120g)
- 1/2 cup vegetable oil (100g)
- 2 large eggs at room temp. (110g)
- 1 tsp. vanilla extract (3g)
- 2 Tbsp. orange zest (20g)
- Demerara sugar for topping
Whipped Cardamom Butter
- 1/2 unsalted butter at room temp. (~114g)
- 2 Tbsp. whole milk (~30g)
- 1 1/2 tsp. ground cardamom (~3g)
Instructions
Orange Cardamom Muffins
- Prep a standard 12-cup muffin pan (I use this one from USA PAN) with muffin cup liners, lightly spraying each with cooking spray. Preheat the oven to 425°F.
- Whisk your cooled melted butter & sugar together in a large bowl. Then whisk in your eggs one at a time until each is fully incorporated. Whisk in your greek yogurt & vegetable oil next until fully combined. Then whisk in your orange zest.
- In a separate medium-sized bowl, whisk together all of your dry ingredients (flour, baking powder, salt, cardamom) until fully combined.
- Add your dry mixture in with the wet, folding together with a spatula until JUST combined and no clumps of flour are visible.
- Fill each muffin cup about 3/4 full with batter. Top each generously with demerara sugar (the more you add, the more crunch you’ll get on top which I love).
- Bake at 425°F on the middle rack for 5 minutes, then lower heat to 375°F for a further 15 minutes (keeping the muffins in the oven the entire time). Muffins should be golden brown on top & a toothpick inserted should come out clean, so adjust baking times as needed.
- Let cool completely in the muffin pan while you make the whipped butter (recipe below). Then slice and slather each muffin with butter as desired!
- Store muffins in an airtight container. They’ll keep for a few days at room temp. and about a week in the fridge.
Whipped Cardamom Butter
- Add your room temp. butter to a large mixing bowl, then pour in your whole milk.
- With a hand mixer, whip them together on low for about 2 minutes.
- Add in your cardamom and then whip on high for an additional 3 to 4 minutes until light and creamy.
- Store butter in the fridge in an airtight container for up to a week. The butter will get a bit harder overtime, so just heat in 5 second intervals in the microwave until desired consistency when using (just be careful not to overheat, as it can melt quickly).
Notes
- Why are you baking at two different oven temps. you ask? Great question! This helps give muffins more of that “dome” look to the top. That quick burst of heat helps give muffins their rise (think of those high-top bakery muffins you love).
- Keeping your wet ingredients at room temp. allows them to incorporate and mix together much easier. It also allows for a more even bake. The opposite is true when you’re making something like pie dough, where then you WANT the butter to be cold so it releases steam during the bake and puffs everything up.
- Whenever you’re zesting anything, try and do it as close to adding to your mixture as possible. The longer zest sits out, you start to lose some of their juice and in turn a lot of that fragrance and flavor your bake needs!
- Whole wheat pastry flour is softer and has a lower protein count than regular all-purpose flour, which results in lighter & fluffier bakes!
- You could sub in all-purpose flour, but I have not tested this recipe with it so I can’t attest to the consistency or flavor you’ll get in the end.
Keywords: muffins, muffin, orange muffins, orange, orange cardamom muffins, muffin recipe, cardamom muffins, cardamom, breakfast
