Dessert

Orange and Cardamom Muffins Recipe

Bylina Carter December 24, 2025December 24, 2025

Introduction

These Orange and Cardamom Muffins offer a delicate blend of citrus brightness and warm spice, making them perfect for breakfast or an afternoon treat. With a tender crumb and a sparkling sugar topping, they’re as delightful to look at as they are to eat.

The image shows a close-up of four golden-brown muffins with slightly cracked tops and sprinkled with coarse sugar. The central muffin is wrapped partially in crinkled light brown parchment paper, creating a soft texture around its base, while the other muffins sit directly in their round baking tins on a white marbled surface. Behind the muffins, there is a soft grey fabric and two bright orange fruits softly blurred, adding a pop of color to the scene. The muffins have a slightly rough texture with a warm, inviting color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup sugar
2 large eggs

1/2 cup vegetable oil
1/2 cup milk

1/4 cup orange juice
Zest of 1 large orange, finely grated

1 tsp ground cardamom (use 1 1/2 tsp for a stronger cardamom flavor)
2 cups all-purpose flour
2 tsp baking powder

1/2 tsp baking soda
1/2 tsp salt
3 tbsp sparkling sugar (or regular sugar) for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare a muffin tin by buttering it or lining it with muffin liners.
Step 2: In a large bowl, whisk together the sugar, eggs, vegetable oil, milk, orange juice, orange zest, and ground cardamom until well combined.
Step 3: In a separate bowl, whisk the flour, baking powder, baking soda, and salt to combine the dry ingredients evenly.

Step 4: Gradually add the dry ingredients to the wet ingredients, folding gently until the batter is smooth and no flour remains.
Step 5: Spoon the batter into the prepared muffin tin, filling each cup evenly. Sprinkle the tops with sparkling sugar for a sweet, crunchy finish.
Step 6: Bake for 20-22 minutes, or until the muffins have risen and the edges turn golden brown. Test doneness with a toothpick inserted into the center; it should come out clean without wet batter.

Step 7: Remove from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a more pronounced cardamom flavor, increase the ground cardamom to 1 1/2 teaspoons as suggested.
Try adding a handful of chopped nuts or dried cranberries to the batter for extra texture and flavor.

If you can’t find sparkling sugar, regular granulated sugar works well and adds a delightful crunch on top.
Use fresh orange juice and zest for the best citrus flavor, but bottled juice can be a convenient substitute.

Storage

Store these muffins in an airtight container at room temperature for up to 2 days. For longer freshness, keep them in the refrigerator for up to a week. To reheat, warm muffins in a microwave for about 15-20 seconds or in a low oven until just warmed through.

How to Serve

The image shows several round, golden brown cookies with a slightly cracked surface, baked on a grey baking tray that rests on a white marbled textured surface. Each cookie has a rough, crumbly texture with small sugar crystals sprinkled on top, giving a sparkling effect. The cookies are evenly spaced, with a soft focus on the front cookie and a blurred background where a blurred orange and a bowl are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of vegetable oil?

Yes, melted butter can be used to give the muffins a richer flavor and slightly denser texture. Substitute the vegetable oil with an equal amount of melted butter.

How do I make these muffins gluten-free?

Replace the all-purpose flour with a gluten-free baking blend that includes xanthan gum for best results. Be sure to check that all other ingredients are gluten-free as well.