Description[]
Source: MALAI - POOJA BAVISHI
I was on Food Network’s Chopped Sweets a few years ago, and I won! And I believe it was these orange cardamom muffins that sealed my win. They are fluffy and bouncy, bright and delicious. They soak up any ice cream you serve them with but are also the perfect texture when frozen: cut them in half, stick a mini scoop of ice cream between the halves, and freeze. They’re bite size and the ideal treat when you are looking for something a little sweet. What can I say? They’re winners!
Ingredients[]
- Nonstick cooking spray, for the muffin cups
- 1 cup granulated cane sugar
- Grated zest of 1 orange
- ¾ cup buttermilk
- 4 tablespoons unsalted butter, melted and cooled
- ¼ cup neutral oil, such as canola or grapeseed
- ¼ cup plain whole-milk yogurt
- 1 tablespoon ground cardamom
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Directions[]
- Preheat the oven to 350°F.
- Spray 24 mini muffin cups with cooking spray.
- In a large bowl, stir together the sugar and orange zest.
- Using your fingers, rub the orange zest into the sugar, coating the sugar well and releasing the essential oils in the zest.
- Add the buttermilk, butter, oil, yogurt, cardamom, and vanilla and stir to mix well.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Fold the flour mixture into the buttermilk mixture just until thoroughly incorporated.
- Spoon the batter into the prepared muffins cups, filling each cup to the rim.
- Bake the muffins until they spring back when lightly touched, about 10 minutes.
- Turn out onto a wire rack and let cool completely.
YIELD: MAKES 24 MINI MUFFINS