Olive Oil Orange Cardamom Muffin Recipe
These olive oil orange cardamom muffins make the perfect breakfast, with their bright citrus flavor and warm undertones of cardamom and olive oil, these easy muffins make a great breakfast for any day of the week and can easily be made ahead of time!
As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you. This post may contain affiliate links. For more information see my full disclosure here.
Muffins will always be a go-to breakfast for me, not only are super easy to grab on busy mornings, and great for lazy weekends. But also because they are super easy to make, they can be made ahead of time if needed, not to mention they are pretty cheap to make at home and are sure to be hit with everyone, even the picky eaters!
Everyone in my family loves muffins, especially jumbo muffins, and pretty kind, from classic muffins like blueberry, and chocolate chips. To more unusual flavors like carrot cake and honey pumpkin, we will always be more than happy to eat muffins, regardless of their flavor and size.
Anywhere, anytime, in our house muffins are always a good idea. My siblings and I may have a running debate about what is the best way to eat a muffin. No one argues with the fact that muffins are downright delicious, especially these orange cardamom ones!
With just 11 ingredients these homemade muffins take less than an hour to make, they are simple, delicious, and best served while they are still warm.
These easy-to-make muffins perfectly combine the orange flavor with warm cardamom and rich olive oil, to create a unique, flavorful, and delicious muffin recipe that is sure to be a hit!
How to Make Olive Oil Orange Cardamom muffins
Equipment
- a jumbo muffin tin
- paper liners
- rubber spatula
- a large bowl and a medium bowl
Ingredients
- granulated sugar
- large eggs
- extra virgin olive oil, you can also use vegetable oil, grapeseed oil, or avocado oil
- whole milk
- fresh orange juice, you can also use frozen or bottled orange juice
- orange zest OR orange extract
- all purpose flour, you can also use whole wheat flour or almond flour
- baking powder
- baking soda
- sea salt
- ground cardamom
- coarse sugar, for sprinkling on top, optional
Directions
Preheat the oven to 350 degrees F. Line your muffin tin with muffin liners and set aside
In a large bowl combine the dry ingredients and whisk to combine. Set aside
In a separate bowl combine the wet ingredients and whisk to combine.
Carefully pour the wet ingredients into the flour mixture and fold using a rubber spatula or a wooden spoon. Mix just long enough to combine the wet and dry ingredients, you don’t want to over-mix your muffin batter, a few lumps are okay!
Spoon the batter into your prepared muffin tin, doing your best to keep an even amount in each one, and sprinkle with coarse sugar(if using.) Then place the muffin tin into the preheated oven.
Bake for 18-25 minutes or until the edges have turned golden brown and a toothpick comes out clean. Remove the pan from the oven and allow the muffins to cool for 10 minutes before removing them from the pan.
Place the orange olive oil muffins on a wire rack to cool completely, or serve immediately.
Enjoy!
Recipe Notes
The bake time for this recipe may vary slightly depending on the width and depth of your muffin tin, and because most ovens cook a little differently from each other. I would recommend starting with no more than 18 minutes, but occasionally jumbo muffins will need to bake for over 30 minutes. Just be sure to keep an eye on them so they don’t burn!
Any leftover muffins can be wrapped tightly in plastic wrap or placed in an airtight container or bag for up to 3 days!
If you don’t have any muffin liners you can create your own using parchment paper, or grease the tin with melted butter, a tiny drizzle of olive oil, or your favorite non-stick cooking spray!
To make these muffins extra flavorful, try adding 1/2 tsp of almond extract or 1 tsp of vanilla extract.
Be sure to check out these breakfast recipes too!
Lemon Poppy Seed Muffins
Honey Sweetened Pumpkin Muffins
Easy Homemade Instant Oatmeal Recipe
Spinach and feta Egg Muffins (baked egg cups)
The best Homemade Pancake Recipe
Strawberries and Cream French Toast
Olive oil Orange Cardamom Muffins
Equipment
- a jumbo muffin tin
- paper liners
- rubber spatula
Ingredients
wet ingredients
- 3/4 cup sugar
- 2 eggs
- 1/2 cup extra virgin olive oil
- 1/2 cup milk
- 1/4 cup orange juice
- zest of 1 orange OR 1tsp orange extractÂ
dry ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cardamom
Instructions
- Preheat the oven to 350 degrees F. Line your muffin tin with muffin liners and set aside
- In a large bowl combine the dry ingredients and whisk to combine. Set aside
- In a separate bowl combine the wet ingredients and whisk to combine.
- Carefully pour the wet ingredients into the flour mixture and fold using a rubber spatula or a wooden spoon. Mix just long enough to combine the wet and dry ingredients, you don't want to over-mix your muffin batter, a few lumps are okay!
- Spoon the batter into your prepared muffin tin, doing your best to keep an even amount in each one, and sprinkle with coarse sugar(if using.) Then place the muffin tin into the preheated oven.
- Bake for 18-25 minutes or until the edges have turned golden brown and a toothpick comes out clean. Remove the pan from the oven and allow the muffins to cool for 10 minutes before removing them from the pan.
- Place the orange olive oil muffins on a wire rack to cool completely, or serve immediately.
- Enjoy!
