Can I make Orange u0026amp; Cardamom Muffins dairy-free?

Yes, you can easily make these muffins dairy-free by substituting the buttermilk with an almond milk or coconut milk alternative. If you use almond milk, you might add a tablespoon of vinegar to create a similar tangy effect that buttermilk provides.

How do I store leftover muffins?

Store leftover Orange u0026amp; Cardamom Muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, you can store them in the fridge. Warming them slightly before eating is always a good idea as it rejuvenates their texture.

Can I freeze the muffins?

While it's not common to freeze these muffins, you can certainly freeze them for up to three months. Make sure they are completely cooled, then wrap each muffin in plastic wrap and place them in a freezer-friendly bag. Allow them to thaw in the fridge before enjoying.

What can I use instead of cardamom?

If you don't have cardamom, cinnamon can serve as a substitute, although it will change the flavor slightly. Nutmeg or a mix of cinnamon and ginger can also provide a delightful twist in the muffins.

What can I pair with these muffins for breakfast?

For a delicious breakfast spread, serve these muffins with cream cheese or yogurt alongside a fresh fruit salad. Pairing them with a cup of coffee or tea will enhance their flavor and make your morning even cozier.

Orange & Cardamom Muffins: Moist, Flavorful, and Easy to Make

Ingredients

Scale

1/2 cup melted unsalted butter
1 cup buttermilk
2 large eggs
1/2 cup fresh orange juice
1 zest of orange
1 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, ground cardamom, and ground cinnamon.
In another bowl, mix together the melted unsalted butter, buttermilk, eggs, orange zest, and fresh orange juice until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined; be careful not to overmix.
Divide the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Do not overmix the batter for lighter muffins. Use almond milk instead of buttermilk for a dairy-free version.

Author: isabella-moreno
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch, Snacks
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 8g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg