Spiced Cardamom Muffins
A sophisticated yet simple muffin featuring the warm, citrusy notes of premium cardamom and a hint of vanilla.
Ingredients
The Dry Base
- 2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 1 1/2 tsp Ground cardamom
- 2 tsp Baking powder
- 1/2 tsp Salt
The Wet Mix
- 1/2 cup Melted butter slightly cooled
- 2 Large eggs
- 3/4 cup Whole milk
- 1 tsp Vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease well with butter.
- In a large mixing bowl, whisk together the flour, sugar, ground cardamom, baking powder, and salt until there are no clumps.
- Create a well in the center of the dry ingredients and pour in the melted butter, eggs, milk, and vanilla extract.
- Gently fold the ingredients together using a spatula until just combined, being careful not to overwork the batter which can make them tough.
- Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters of the way to the top.
- Bake for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden.
- Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
Tips: For a stronger citrus vibe, add the zest of one orange to the sugar before mixing.
Substitutions: You can use Greek yogurt instead of milk for a tangier, denser muffin.
Storage: These stay fresh in an airtight container at room temperature for up to 3 days.