Orange Cardamom Muffins

Orange cardamom muffins are a delightful breakfast treat. Flavored with orange zest and spicy cardamom, the muffins are simply scrumptious.

Orange cardamom muffins.

These fluffy orange cardamom muffins are a delightful breakfast treat. Flavored with bright orange zest and warm spicy cardamom, the muffins are simply scrumptious.

Orange and cardamom muffins

These orange cardamom muffins are the best breakfast treat for when you feel like a sweet treat in the morning. Or, when you feel a bit fed up with cereals or even the healthy oatmeal porridge. Because sometimes we do want a change every now and again, don’t we?

Rows of orange cardamom muffins on a cooling rack.

But of course, you don’t want to spend ages in the kitchen just after you get out of bed. So, an easy recipe that yields delicious muffins is what we need, right?

I promise the muffin recipe I’m sharing here is just that one. I’m confident that you will love these muffins. 

Flavored with bright orange zest, orange juice and vanilla, these muffins will be a perfect treat in the morning. Oh, and they also have a hint of cardamom that makes the muffins simply scrumptious.

And the best part is, there is no hassle whatsoever to make these muffins. All you have to do is dump all the ingredients in a large bowl and blend them. 

Orange muffins flavored with spicy cardamom on a wire rack.

It’s that easy. Yet, you get fluffy, and moist muffins with fresh orange juice flavor and spicy cardamom. It’s just delicious to accompany your morning cuppa or for your grab and go when you’re in a hurry. And the best is that the muffin has the right sweetness that will leave you guilt-free from having it.

Ordinary ingredients

Yes, you read it right. There is nothing difficult or special item that you need to make this orange cardamom muffins recipe. 

Ingredients for orange cardamom muffins.

I trust that even green cardamoms are now a common spice staple in many households. They are reasonably easy to get.

So there are 8 key ingredients you will need to prepare for making these muffins with 2 optional items.

Cardamoms, oranges, milk, all-purpose flour, caster sugar, baking powder, eggs, and oil. Plus, the optional pinch of salt and vanilla extract. 

When it comes to cardamoms, you can use whole cardamom seeds and grind them or crush them before using them. However, if you have the ground cardamom all ready in your pantry, you can use it instead. About one teaspoon of ground cardamom is enough for this recipe. 

As for oranges, the common oranges, Valencia oranges, or navel oranges are good choices.

Although I use sunflower oil for the fat, feel free to use vegetable oil or butter if you prefer. And if you choose the latter, ensure you melt the butter and let it cool before using. 

How to make orange cardamom muffins

First of all, you grate the rind to get the orange zest. Then squeeze the orange juice into a measuring jug. 

Pour the milk into the jug until you get one cup of milk and orange mixture (about 250 milliliters).  

Now, place all the dry ingredients in a large mixing bowl; all-purpose flour, caster sugar, and baking powder. Then add the wet ingredients starting from eggs, orange juice mixture, orange zest, oil, ground cardamom, salt, and vanilla.

Using a handheld mixer, or stand mixer, whisk together all the ingredients until you get light and fluffy orange muffin batter. Spoon and divide the batter into the muffin cases. Then bake for 20-22 minutes in preheated oven at 170°C/ 338°F fan oven, 180°C/ 350°F, or gas mark 4 until the muffins turn golden brown on top and firm to the touch.

You can check the center of a muffin with a toothpick. If it comes out clean, your muffins are ready.  

Tips for making the best orange and cardamom muffins

  • Baking is about the right proportion of each ingredient. So make sure you measure each item according to the recipe.
  • Use the freshest ingredients possible as they will give the best flavor in your muffins.
  • When you whisk the dry ingredients into the wet ingredients, try not to overmix. You only need to whisk thoroughly to combine all the ingredients. 
  • Every oven can behave differently. Some can be hotter than others even if you set at the same temperature. So, to make sure you give a fair chance to your baked goods, place the muffin tin in the middle rack of your oven. 
  • Leave the muffins in the tin for a few minutes before you transfer to a cooling rack 
Orange cardamom muffins with title tag.

How to store your muffins

Once your muffins are cool completely, store them in a tight-lid container. They keep well in cool temperatures for up to five days. 

If you can also freeze your orange cardamom muffins for up to six weeks. Make sure you consume the thawed muffins within a few days, and you must not refreeze them.

Moist and delicious orange and cardamom muffins.

More recipes for muffins

Thank you for checking this orange and cardamom muffin recipe. I hope you are now looking forward to making these muffins. When you do, please share what you think about the recipe in the comments below. I really appreciate it.

And don’t forget to check out other muffin recipes that you may love.

Lastly, please follow me on Facebook, Instagram, and Pinterest. To sneak a look at what’s cooking in my kitchen. 

Take care and all the best.

Orange cardamom muffins.
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5 from 32 votes

Orange cardamom muffins recipe

These fluffy orange cardamom muffins are a delightful breakfast treat. Flavored with bright orange zest and warm spicy cardamom, the muffins are simply scrumptious.
Author: Devy Dar
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Sweets & Desserts
Cuisine: American, International
Servings: 12 muffins


  • Mixing bowls.
  • Spatula
  • Handheld mixer
  • Stand mixer
  • Muffin pan
  • Muffin cases


  • 6-8 green cardamom pods remove the skins, and crush/ grind the seeds (see the note).
  • 2 oranges
  • cup/ 80 milliliters milk see the note
  • 10 ounces/ 280 grams all-purpose flour/ plain flour
  • 1 tablespoon baking powder
  • A pinch of salt
  • 5 ounces/ 140 grams caster sugar
  • 2 large eggs
  • 6 tablespoons sunflower oil see the note
  • ½ teaspoon vanilla extract optional


  • Preheat the oven to 170°C/ 338°F fan oven, 180°C/ 350°F, or gas mark 4.
  • Prepare the muffin pan and line it with muffin cases.
  • Grate the rind of the orange to get about 1 teaspoon of orange zest, and set it aside.
  • Squeeze the juice into a measuring jug and pour in the milk to make the juice-milk mixture up to 1 cup/ 9 fluid ounces/ 250 milliliters. Leave aside.
  • Now, place the flour, caster sugar, baking powder, and salt into a large bowl.
  • Add the eggs, orange juice-milk mixture, orange zest, oil, vanilla extract (if using) and ground cardamom into the flour mixture. Using a handheld mixer or a stand mixer, blend all the ingredients until you have a smooth batter. Your batter will have a slightly runny consistency, that’s okay.
  • Spoon and divide the batter into each muffin case. Bake in the preheated oven for about 20 minutes at 170°C/ 338°F fan oven, 180°C/ 350°F, or gas mark 4.
  • Your muffins are ready when they are warm golden yellow in color and firm to the touch. If you like, you can insert a toothpick or a skewer into a muffin. If it comes out clean, your muffins are ready.


If you have ready-ground cardamom, you can use one teaspoon of it for this recipe.
Every orange yields juice in different amounts. Although on average, one orange gives about ⅓ cup/ 70-80 milliliters of juice. So please use the amount of milk suggested above as a guide. In the end, we want one cup/ 250 milliliters of orange juice and milk mixture.
You can use any neutral oil such as mild olive oil or vegetable oil. If you like, you can also use butter instead of oil. 3 ounces/ 85 grams of butter should be enough for this recipe. Make sure you melt the butter and let it cool before using.
I find adding a little bit of vanilla extract actually enhances the flavor of orange and cardamom. The three make a delicious combination. But feel free to omit if you prefer.


Calories: 91kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 117mg | Potassium: 62mg | Fiber: 1g | Sugar: 3g | Vitamin A: 89IU | Vitamin C: 12mg | Calcium: 76mg | Iron: 0.4mg


Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.

Author: Devy Dar

Title: Food Writer, Recipe Developer, and Digital Content Creator.


Devy Dar founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appetit, and more. 

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