Orange and Cardamom Muffins are a fresh and simple way to bring bright citrus flavor and warm spice together in one soft, bakery-style treat. From the very first bite, these muffins deliver a balance of fragrant orange zest, gentle sweetness, and the unique floral warmth of cardamom. They are light yet moist, easy to make with everyday ingredients, and measured entirely in US units, making them perfect for home bakers who want reliable results without fuss. Whether you’re baking for breakfast, brunch, or an afternoon snack, these muffins feel special while still being wonderfully approachable.
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Why You’ll Love This Orange and Cardamom Muffins Recipe
These Orange and Cardamom Muffins stand out because they are both refreshing and comforting at the same time. The orange juice and zest give them a sunny, fresh flavor that feels uplifting, while the cardamom adds depth and warmth without overpowering the citrus. The texture is tender and moist thanks to oil and yogurt, and the recipe comes together quickly in just one bowl for the wet ingredients and one bowl for the dry. They bake evenly, smell incredible while in the oven, and taste just as good the next day, making them a dependable choice for busy households.
Ingredients for Orange and Cardamom Muffins
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cardamom
- ½ teaspoon salt
Wet Ingredients
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup neutral oil (vegetable or canola)
- ¾ cup plain yogurt or Greek yogurt, room temperature
- ½ cup fresh orange juice
- 1 tablespoon orange zest
- 1½ teaspoons vanilla extract
Optional Topping
- 2 tablespoons coarse sugar for sprinkling
Ingredient Notes and Substitutions
Fresh orange juice and zest are key to the bright flavor of these muffins, so avoid bottled juice if possible. If you don’t have yogurt, sour cream works equally well and gives a slightly richer crumb. For a dairy-free version, use unsweetened plant-based yogurt and make sure it is thick and neutral in flavor. Cardamom has a strong aroma, so use fresh ground cardamom if available; if substituting, cinnamon can be used at the same amount, though the flavor profile will change slightly. Neutral oil keeps the muffins moist for days, but you can replace ¼ cup of the oil with melted butter if you prefer a hint of buttery richness.
Step-by-Step Instructions
Step 1 – Prepare the Oven and Pan
Preheat your oven to 375°F. Line a standard 12-cup muffin pan with paper liners or lightly grease each cup with nonstick spray.
Step 2 – Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, ground cardamom, and salt until evenly combined and free of lumps.
Step 3 – Mix the Wet Ingredients
In a large bowl, whisk together the granulated sugar and eggs until the mixture looks pale and slightly thickened. Add the oil, yogurt, orange juice, orange zest, and vanilla extract, and whisk until smooth and fully combined.
Step 4 – Combine Wet and Dry
Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Do not overmix; a few small streaks of flour are fine and will disappear during baking.
Step 5 – Fill the Muffin Pan
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle coarse sugar on top if using for a lightly crisp finish.
Step 6 – Bake
Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Step 7 – Cool and Serve
Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Pro Tips for Success
Use room-temperature ingredients to ensure a smooth batter and even baking. Zest the oranges before juicing them for easier handling. Measure flour by spooning it into the measuring cup and leveling it off to avoid dense muffins. Avoid overmixing the batter to keep the crumb tender. Rotate the muffin pan halfway through baking if your oven has hot spots.
Flavor Variations
Add ½ cup chopped almonds or pistachios to the batter for crunch. Drizzle the cooled muffins with a simple orange glaze made from powdered sugar and orange juice for extra sweetness. Mix in ½ cup dried cranberries or raisins for a fruity twist. Replace half of the orange juice with lemon juice for a sharper citrus profile. Add a pinch of ground ginger alongside the cardamom for extra warmth.
Serving Suggestions
These Orange and Cardamom Muffins are perfect served with a cup of coffee or tea for breakfast or brunch. They pair beautifully with fresh fruit and yogurt for a light morning meal. For an afternoon treat, enjoy them slightly warm with a smear of butter or honey. They also make a lovely addition to brunch spreads, baby showers, or casual gatherings.
Storage and Freezing Instructions
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days and bring to room temperature before serving. To freeze, wrap each muffin tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm gently in the microwave.
Orange and Cardamom Muffins – Fresh & Simple
- Total Time: 35 minutes
- Yield: 12 muffins
Description
Orange and Cardamom Muffins are light, moist, and fragrant, combining bright citrus flavor with the warm spice of cardamom, perfect for breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cardamom
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup neutral oil (vegetable or canola)
- ¾ cup plain yogurt or Greek yogurt, room temperature
- ½ cup fresh orange juice
- 1 tablespoon orange zest
- 1½ teaspoons vanilla extract
- 2 tablespoons coarse sugar for topping (optional)
Instructions
- Preheat your oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease.
- Whisk together flour, baking powder, cardamom, and salt in a medium bowl.
- In a large bowl, whisk sugar and eggs until pale. Add oil, yogurt, orange juice, zest, and vanilla; whisk until smooth.
- Fold dry ingredients into wet ingredients gently until just combined.
- Divide batter among 12 cups, filling about ¾ full. Sprinkle coarse sugar on top if using.
- Bake for 18–22 minutes until lightly golden and a toothpick comes out clean.
- Cool in pan 5–10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Use fresh orange juice and zest for bright flavor. Room-temperature ingredients ensure smooth batter. Do not overmix to keep muffins tender. Optional: add nuts, dried fruit, or an orange glaze for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~260 | 5g | 34g | 12g | 1g | 210mg |
FAQ About Orange and Cardamom Muffins
What does cardamom taste like in muffins?
Cardamom has a warm, slightly citrusy, and floral flavor that pairs beautifully with orange. It adds depth without tasting spicy or overpowering.
Can I make these muffins ahead of time?
Yes, these muffins are ideal for making ahead. They stay moist for several days and can be frozen for longer storage.
Can I use whole wheat flour?
You can replace up to half of the all-purpose flour with whole wheat pastry flour. Using 100% whole wheat flour will make the muffins denser.
Why are my muffins dry?
Dry muffins are usually caused by overbaking or too much flour. Be sure to measure carefully and remove the muffins as soon as they test done.
Can I turn this recipe into mini muffins?
Yes, divide the batter into a mini muffin pan and bake at 375°F for 10–12 minutes, checking early for doneness.
Final Thoughts
Orange and Cardamom Muffins are a wonderful way to bring fresh citrus flavor and gentle spice into your baking routine. They are easy to prepare, beautifully aromatic, and versatile enough for any time of day. With simple ingredients, US measurements, and reliable results, this recipe is one you’ll come back to again and again.