Orange cranberry cardamom muffins

For years I was convinced that muffins were only reserved for breakfast.

Oftentimes they were marketed next to bowls of cereal and glasses of orange juice to round out a morning meal. This was clearly muffin propaganda because:

1. Who’s to say what bread should only be enjoyed before 11am?

2. Reserving muffins for breakfast is an injustice to their versatility

Let these cardamom orange cranberry muffins be the one to break the mold. These light and fluffy muffins can (and should!) be enjoyed anytime of the day, and will definitely come in handy around the holiday season.

Ingredients

• 1 cup (120g) all-purpose flour

• ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp kosher salt

• 1 tsp cinnamon

• 2 tsp cardamom

• ½ cup (100g) brown sugar

• Zest from one medium orange

• 1 large egg

• ¼ cup (50g) neutral oil 

• 6 Tbsp orange juice

• 2 Tbsp sour cream

• 1 ½ (150g) cup fresh cranberries

• 2 Tbsp demerara or sanding sugar sugar

Directions

1. Place the oven rack in the middle of the oven. Preheat to 425°F.

2. Line a six cup muffin pan with liners, and lightly grease with cooking spray.

3. In a medium mixing bowl whisk together flour, baking soda, baking powder, cinnamon, cardamom and salt. Set aside.

4. In another medium bowl mix together brown sugar, orange zest, and egg until combined.

5. Add in the oil, orange juice, and sour cream and mix until all ingredients are incorporated.

6. Add in flour mixture, and mix until just combined.

7. Fold in cranberries (toss your cranberries in a little bit of flour so the fruit doesn’t sink to the bottom of the muffins) until each berry is coated in batter.

8. Scoop batter into lined muffin cups, filling about ⅔-rds of the way.

9. Sprinkle demerara or sanding sugar on top of each muffin.

10. Bake muffins for 5 minutes at 425°F, then turn the oven down to 350°F and bake for an additional 20-23 minutes. (Cooking at 425°F for the first few minutes will help achieve a round dome top on the muffins).

11. Muffins are done when tops are browned and when a tester or toothpick inserted comes out clean (a few crumbs is okay).

12. Let muffins cool in the pan for 10 minutes before transferring to a wire rack to completely cool.

Muffins can be stored in an airtight container for up to 2 days room temp, or the fridge for up to a week.