What is the secret to moist muffins?

How to Make Homemade Muffins Moist: Our Top Tips Tips to Make Homemade Muffins Moist. Keep Wet and Dry Ingredients Separately. Add All Flavorings Last. Consider Paper Liners. Don't Overfill the Muffin Cups. Check the Temperature of Your Oven. Test if Muffins Are Fully Cooked. Top Your Muffins with Flavor. More items... Aug 9, 2021

How to make muffins peak?

Giving your muffins a boost of extra hot heat (220C/420F) when they first go in the oven helps the outside of the muffin to set quickly whilst the inside of the muffin continues to rise, resulting in the muffin top/domed look.

Why are Bakery muffins so much better?

The best bakery-style crumb muffins start with cake flour Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture . Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

Is it better to use milk or water in muffin mix?

In a muffin mix that calls for water, can I substitute milk? A. We don't recommend using milk instead of water because the milk can make holes in the paper liners or the sides of the muffins.

What happens if you add an extra egg to muffin mix?

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery .

Should you let muffin batter rest?

Rest the Muffin Batter The first, most hands-off way to make your muffins pop (literally) is to let the batter rest . Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

How to get domed muffins?

When I was researching muffin recipes for #weeknightbakingbook, I discovered that muffins dome really well when first baked at a high temperature like 425 (F) . Doing so encourages the baking powder in the batter to react faster, causing the muffins to rise more quickly in the oven.

How do you make muffins taste better?

5 Ways To Jazz Up Muffin Mix Add Fresh or Frozen Fruit to the Batter. Our Wild Blueberry Muffin Mix comes with a can of blueberries for your convenience, but you can easily add fruit to any of our mixes. ... Add a Cream Cheese Filling. ... Add Nuts to the Batter. ... Add a Sweet Topping. ... Make Something Completely Different.

Why are there groove-like tunnels in my muffin?

If the batter is overmixed , tunnels develop inside the muffins during baking and the texture changes from that of bread to cake. Top crusts turn out smooth and peaked. To produce first-rate muffins, begin by thoroughly blending the dry ingredients--flour, sugar, baking powder and salt--in a medium-sized bowl.

What to add to muffin mix to make it moist?

Oil & Butter : Oil produces a moist, tender muffin. Combine with melted butter for extra fat, moisture, and a little flavor. Milk: Milk adds plenty of moisture and lightens up the crumb.

Should you use butter or oil in muffins?

Many muffin recipes use cooking oil instead of butter . Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.

Orange and Cardamom Muffin Recipe (2024)

Orange and Cardamom Muffins ~ delicately fragrant muffins flavored with bright orange zest and warm, spicy cardamom, this easy muffin recipe is unique and delicious!

For a quick, easy, comforting breakfast, nothing beats my homemade orange and cardamom muffin recipe!

Is anybody making muffins anymore? It seems like they’ve totally gone out of fashion, right? But every time I make a batch I’m reminded of why I love them. These orange and cardamom muffins bake up so nice and tall, with a sugary crust on top, how could you resist? I don’t know why I thought of combining citrus with cardamom, I don’t think I’ve done it on the blog before, but boy, it’s so perfect. Neither taste is overpowering but they blend beautifully. The aroma is especially great when they’re just out of the oven, Definitely going to use this combo again!

You know I love my one bowl no-mixer recipes

They make baking from scratch so much more do-able. There’s less mess, and less lag time between the inspiration to bake and your first bite. Just grab your bowl and a whisk and you’re off to the races.

A plain muffin needs a little something something on the top, right?

I used my favorite Sparkling Sugar to add a little glitz and a sweet crunch. Less homey, more coffee shop. You could use regular sugar if that’s all you’ve got, but sparkling sugar has a bigger crystal and a great texture. I recommend picking some up from Amazon.

Muffins are nice to have around because they’re already pre-portioned and they keep well. Pop day old muffins in the micro for 20 seconds to revive that amazing aroma. They’re special enough for office potluck parties, especially in winter when a cozy muffin is everything.

One of the saving graces of deep winter is all the juicy citrus that comes into season.

It’s surprising how many different ways you can incorporate citrus into baking. In this recipe I use the juice and zest of the orange, but it’s the zest that really brings the orange flavor home. The outer orange colored part of the peel, or the zest, contains the flavor and aroma oils, which provide the true essence of the fruit flavor. The more you use, the more flavor payoff you’ll get.

How to zest an orange

The zest of citrus fruit is the very outer part of the peel…the part that is colored.
When you zest citrus fruit you are looking to remove just that outer colored part, with as little as possible of the white part underneath, which is bitter.
I highly recommend using a citrus zester, which is a tool specifically created to do the job.
Be sure to zest your fruit before cutting or juicing!
Zest your fruit as close to adding it to your recipe as possible, because the oils start to dissipate quickly.

More wintery breakfast ideas ~

Warm Maple Oat Nut Smoothie
Fresh Tangerine Scones
Homemade Chicken Apple Sausage
Fresh Ginger and Pear Cake

Orange and Cardamom Muffins

4.77 from 121 votes

Equipment

standard muffin pan

Ingredients

Wet Ingredients

3/4 cup granulated sugar
2 eggs
1/2 cup vegetable oil
1/2 cup milk
1/4 cup orange juice
zest of 1 large orange, grated
1 tsp ground cardamom

Dry Ingredients

2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Topping

3 tbsp sparkling sugar (or regular sugar), Find sparkling sugar on Amazon

Instructions

Preheat oven to 350F and butter a muffin tin, or line with muffin tin liners.
Whisk together all the wet ingredients well.
In a separate bowl, whisk together the dry ingredients, then add to the wet ingredients and fold everything together until there are no dry bits of flour left.
Pour the batter into the prepared muffin tins, and top with a sprinkling of the sparkling sugar.
Bake for 20-22 minutes until risen and starting to turn golden brown around the edges. A toothpick inserted into the center of a muffin should come out without wet batter clinging to it.

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Course: Breakfast

Cuisine: American

Author: Sue Moran

Keyword: breakfast, cardamom, citrus, muffins, orange, snack

Nutrition

Calories: 270 kcal · Carbohydrates: 36 g · Protein: 4 g · Fat: 12 g · Saturated Fat: 2 g · Polyunsaturated Fat: 7 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 34 mg · Sodium: 190 mg · Potassium: 151 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 80 IU · Vitamin C: 3 mg · Calcium: 59 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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