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.
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.