Cardamom Muffins

If you love bakery-style muffins but prefer homemade, these Cardamom Muffins are a win! Tender, moist, and delicious, they’re great fresh out of the oven or reheated later for a cozy treat!

5 from 1 vote

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Course: Breads

Cuisine: American

Prep Time: 5

Cook Time: 15

Servings:

Calories: 168kcal

Ingredients

Muffin Batter

1 ½ Cup All Purpose Flour 160g
¾ Cup Sugar 150g
½ teaspoon Salt
2 teaspoon Baking Powder
1 Egg
¼ Cup Vegetable Oil
1 ½ teaspoons Almond Extract
½ Cup Milk
½ teaspoon Cardamom

Cardamon Sugar Topping

2 Tablespoons Granulated Sugar
¼ teaspoon Ground Cardamom

Instructions

Begin by preheating your oven to 375°F (190°C) and preparing your muffin tin with either paper liners or a light spray of cooking oil.
In a large bowl, combine the dry ingredients—flour, sugar, baking powder, salt, and cardamom—ensuring they are thoroughly mixed. Next, make a well in the center of the dry mixture. 1 ½ Cup All Purpose Flour, ¾ Cup Sugar,½ tsp Salt, 2 tsp Baking Powder, ½ teaspoon Cardamom
Crack an egg into the well, followed by the vegetable oil, almond extract, and milk. Using a fork, gently stir the wet ingredients, gradually incorporating the dry ingredients from the edges. Take care not to overmix; we want these muffins to stay light and fluffy. 1 Egg, ¼ Cup Vegetable Oil, 1 ½ teaspoons Almond Extract, ½ Cup Milk,
Now, scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. For an extra touch, sprinkle the sugar and cardamom topping over each muffin. This will give them a delightfully sweet and flaky crust, filling your kitchen with a cozy bakery aroma. 2 Tablespoons Granulated Sugar, ¼ teaspoon Ground Cardamom
Place the muffin tin on the middle rack of your preheated oven. Bake mini muffins for 9 to 12 minutes, regular-sized muffins for 15 to 18 minutes, and jumbo muffins for 20 to 24 minutes, until the tops are golden and irresistible.
To check for doneness, insert a cake tester or toothpick into the center—if it comes out clean, they're ready! Allow the muffins to cool in the tin for a few minutes, and feel free to sprinkle on a little more cardamom sugar. Then transfer them to a wire rack to cool completely—if you can wait that long before diving in!

Notes

Size Matters:

Use this easy chart to determine baking times for different size muffins:

Muffin Tin Size	Baking Times
Mini Muffins	9-12 Minutes
Regular Muffins	15-18 Minutes
Jumbo Muffins	20-24 Minutes

Storage & Make Ahead

Store: Once cooled, store your muffins in an airtight container or a ZipLoc bag for up to 3 days. Just make sure to remove as much air as possible to keep them soft.
Freeze: Wrap each muffin in plastic wrap and freeze in a ZipLoc bag for up to 3 months. Thaw at room temperature or pop in the microwave for a quick snack!
Reheat: Microwave muffins for 20 seconds or warm in a 350°F oven for 5-7 minutes for that fresh-out-of-the-oven taste.
Make Ahead: Prepare the batter the night before, refrigerate, and bake fresh in the morning for a no-fuss breakfast!

Nutrition