Warm, fragrant, and lightly spiced, these Orange Cardamom Muffins are the perfect cozy winter breakfast. Easy to make, tender, and bursting with citrus flavor, they’re a delightful twist on a classic muffin recipe.
Orange Cardamom Muffins – Cozy Winter Muffins with Citrus & Spice
Baking with a new spice is always an adventure, and this week I finally tried cardamom — and it was heavenly! Paired with fresh orange zest and a hint of cinnamon, these muffins are fragrant, cozy, and just the right balance of sweet and spiced. They’re perfect for a chilly winter morning or as a comforting afternoon snack.
What I love most about these Orange Cardamom Muffins is how simple they come together. With just one bowl for the wet ingredients and a few easy steps to combine everything, you can have a batch of muffins in under 30 minutes. They bake up tall, golden, and tender, with a light orange-scented sugar topping that makes them feel a little special. And, as an added bonus the orange cardamom flavor enhances the longer the muffins sit. So the muffins you eat on day 2 are extra special!
If you’re looking for a new winter flavor to try, these muffins are it. The bright citrus notes lift the warmth of the cardamom, making them fragrant and irresistible. And if you enjoy these muffins be sure to check out my Apple Cinnamon Oat Muffins or my Vanilla Chai Muffins.
Enjoy!
Ingredients
Wet Ingredients
- 1 large egg, room temperature
- ⅓ cup milk (reserve 1 Tbsp for topping if desired)
- 1 Tbsp sour cream or plain yogurt
- ¼ cup canola oil
- 1 tsp vanilla extract
- ¼ tsp orange extract
- 2 Tbsp fresh orange juice
Dry Ingredients
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp ground cardamom
- ⅛ tsp ground cinnamon (a pinch)
Flavor
- Zest of 1 large orange (about 1½–2 tsp)
Topping
- 1 Tbsp sugar mixed with a pinch of orange zest
How to Make (Tips for Success)
This comes together quickly in a single bowl for wet ingredients:
- Wet first, dry second: Whisk egg, milk, sour cream, oil, vanilla, orange extract, and juice until smooth.
- Enhance the orange scent: Combine the sugar and the orange zest (set aside 1 pinch for the topping) and a bowl and rub them together with your fingers until the sugar is orange and the oils have released.
- Add dry ingredients next: Add in the flour, orange sugar mixture, baking powder, salt, cardamom, and cinnamon.
- Combine carefully: Pour wet into dry and stir just until combined — batter should be thick with small lumps. Do not overmix, or muffins will be dense.
- Create topping: In a small bowl mix 1 Tablespoon of sugar or sparkling sugar with the reserved pinch of orange zest, using your fingers to combine.
- Top it off: Sprinkle muffins with the orange-sugar topping for a bright, fragrant finish.
- Bake confidently: Bake until golden and a toothpick comes out clean. Muffins rise tall and smell incredible!
Substitutions & Variations
Basic Ingredient Substitutions:
- Milk: Use almond, oat, or soy milk instead of dairy milk.
- Sour cream: Greek yogurt or crème fraîche works in place.
- Oil: Melted butter can be substituted 1:1.
- Sugar: Swap for coconut sugar or maple sugar for a lightly different sweetness.
Variations:
- Chocolate Chip Cardamom Muffins: Fold in ¼ cup mini chocolate chips to the batter for a cozy chocolate twist.
- Cranberry Orange Muffins: Add ¼ cup dried cranberries for tart-sweet contrast — perfect for winter breakfasts.
Kitchen Tips & Notes
- Do not overmix: Stir batter just until combined; overmixing creates dense muffins.
- Orange zest: Use freshly grated zest for maximum fragrance — avoid the white pith.
- Topping tip: Rub the sugar with a bit of orange zest to make it fragrant; sprinkle just before baking.
- Storage: Store at room temperature in an airtight container for 2 days or refrigerate for up to 5 days. Freeze extra muffins individually for up to 2 months.
- Serving suggestion: Delicious warm with butter, honey, or alongside a cup of tea or coffee.
Before You Start
Can I use a different flour?
All-purpose flour works best for tender muffins, but you can substitute 1:1 gluten-free flour if needed. Texture may be slightly denser.
Do I have to use cardamom?
Cardamom gives these muffins their signature warm, winter flavor. You could swap with ½ tsp cinnamon and ¼ tsp nutmeg if you don’t have it, but the flavor will be different.
Can I make these ahead?
Yes! Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. They also freeze well — just wrap individually or in a freezer-safe container.
Can I adjust the sweetness?
You can reduce the sugar by 1–2 tablespoons if you prefer a less sweet muffin.
Serving tip:
These muffins are perfect warm with butter or a light drizzle of honey. They pair wonderfully with coffee or tea for a cozy morning treat.
