Cranberry Cardamom Muffins
Cranberry Cardamom Muffins are a delightful treat that combines the tartness of cranberries with the warm and aromatic flavor of cardamom. These muffins are not only incredibly delicious but also packed with nutrients, making them a perfect choice for a wholesome breakfast or a tasty afternoon snack.
To start, let’s talk about the cranberries. They provide a burst of flavor and a pop of color to the muffins, giving them a festive feel. Cranberries are also have numerous health benefits. such as promoting good heart health and boosting the immune system.
Now, let’s move on to the star ingredient – cardamom. It adds a delightful complexity to the muffins, elevating them from ordinary to extraordinary. Besides its incredible taste, cardamom also has several health benefits. Cardamom aids digestion, improve oral health, and even have anti-inflammatory properties.
The preparation of these muffins is quite straightforward. Start by combining the dry ingredients, flour, sugar, baking powder, and a pinch of salt, in a mixing bowl. In a separate bowl, whisk together the wet ingredients, including buttermilk, oil, and eggs. Gently fold the dry ingredients into the wet mixture until just combined. Finally, fold in the cranberries, ensuring they are evenly distributed throughout the batter.
Whip up a batch of these muffins and freeze the batter. This way you will always have fresh hot muffins anytime you want. Perfect for those unexpected guests.
Once the batter is ready, it’s time to bake these delectable muffins. Preheat your oven to the desired temperature and grease a muffin tin or line it with paper liners. Carefully spoon the batter into each muffin cup, filling them about three-quarters full. Sprinkle a bit of sugar and lemon zest on top for an extra touch of sweetness. As the muffins bake, the enticing aroma of cardamom will fill your kitchen, making it impossible to resist. The muffins will turn golden brown and develop a soft, moist texture.
Once they are baked to perfection, remove them from the oven and let them cool for a few minutes before transferring them to a wire rack to cool completely. These Cranberry Cardamom Muffins are best enjoyed fresh and warm, perhaps with a pat of butter or a dollop of cream cheese. The tartness of the cranberries perfectly balances the sweetness of the muffin, while the cardamom adds a delightful warmth to every bite. They are a true delight for the senses, and their vibrant colors make them visually appealing as well.
Whether you savor them for breakfast, enjoy them as an afternoon treat, or share them with friends and family, these muffins are sure to be a hit. Their unique flavor combination and the health benefits of the cranberries and cardamom make them a guilt-free indulgence. So, go ahead and whip up a batch of these Cranberry Cardamom Muffins and treat yourself to a little slice of heaven.
Cranberry Cardamom Muffins
Ingredients
- 2 Lg Eggs
- 1/2 Cup Vegetable oil
- 1 1/4 Cups Buttermilk-don't use powdered
- 1 Cup Granulated sugar
- 2 Tsp Lemon zest-divided
- 2 1/2 Cups All-purpose flour
- 1 Tbsp Baking powder
- 1 Tsp Cardamom
- 1/2 Tsp Baking soda
- 1/2 Tsp Salt
- 1 1/2 Cups Cranberries-fresh or frozen
- 2 Tbsp Turbinadp sugar
Instructions
- Line a 12 cup muffin tin with paper liners.
- Whisk eggs and oil in a large bowl until well combined. Add buttermilk, granulated sugar and 1 teaspoon of zest and whisk to combine.
- In a medium bowl whisk flour, baking powder, cardamom, baking soda and salt together. Add 1/3 of flour mixture into egg mixture and stir until no lumps are left. Add another 1/3 and combine then add remaining flour mixture until smooth.
- Gently fold in cranberries until evenly distributed and no flour streaks remain.
- Use a scoop or dry 1/3 measuring cup to add batter to muffin tin, divide evenly. Combine turbinado sugar with remaining zest in a small bowl. Evenly sprinkle sugar/zest mixture over top of muffins.
- Cover muffin tin and freeze until solid, about 3 hours. Transfer muffins to a large ziploc bag and freeze for up to 2 months.
- TO BAKE-preheat oven to 350' and place the oven rack in the middle position. In a muffin tin add as many muffins as you would like and bake for 34 minutes until muffins have risen and are browned. A toothpick inserted in the center comes out clean. (Bake in the airfryer at 325' for 27 minutes)
- Let muffins cool in the tin on a rack for 5 minutes. Remove from muffin tin and let cool for 5 minutes before enjoying.