Orange Cardamom Muffins with Candied Orange Peel

Orange Cardamom Muffins with Candied Orange Peel

Fragrant cardamom and bright orange zest fill these tender muffins, finished with chewy candied peel.

Total 2 hr 10 min Makes 12 muffins Calories 265/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These muffins pair warm, floral cardamom with citrusy orange zest and juice for a tender, moist crumb. Strips of homemade candied orange peel fold into the batter and top each muffin, adding a chewy, sweet-tart contrast. They work well for breakfast, brunch, or an afternoon treat with tea or coffee.

Ingredients

  • 2 large oranges, zested and peeled, pith removed from peel
  • 1 1/2 cups granulated sugar, divided
  • 1 cup water
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 3/4 cup whole milk
  • 1/3 cup fresh orange juice
  • 1 teaspoon vanilla extract

Method

  1. Slice the removed orange peel into thin strips, about 1/4 inch wide.

  2. Place the peel strips in a small saucepan, cover with water, and bring to a boil. Boil 5 minutes, then drain. Repeat this blanching step two more times with fresh water to remove bitterness.

  3. In the same saucepan, combine 1 cup sugar and 1 cup water. Add the blanched peel and bring to a simmer over medium heat.

  4. Simmer the peel in the syrup, stirring occasionally, until translucent and tender, about 35 minutes.

  5. Drain the candied peel, toss with 2 tablespoons of the remaining sugar, and spread on a wire rack to cool and dry. Roughly chop two-thirds of the peel for the batter; reserve the rest for topping.

  6. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.

  7. In a large bowl, whisk together the flour, baking powder, cardamom, and salt.

  8. In a separate bowl, whisk the melted butter with the remaining granulated sugar and the orange zest until combined.

  9. Whisk the eggs into the butter mixture one at a time, then whisk in the milk, orange juice, and vanilla extract.

  10. Pour the wet ingredients into the dry ingredients and fold with a spatula just until combined, with no dry streaks remaining.

  11. Fold in the chopped candied orange peel, being careful not to overmix.

  12. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Top each with a strip of the reserved candied peel.

  13. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 18 to 20 minutes.

  14. Cool the muffins in the pan 5 minutes, then transfer to a wire rack to cool completely before serving.

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Orange Cardamom Muffins with Candied Orange Peel

These muffins pair warm, floral cardamom with citrusy orange zest and juice for a tender, moist crumb. Strips of homemade candied orange peel fold into the batter and top each muffin, adding a chewy, sweet-tart contrast. They work well for breakfast, brunch, or an afternoon treat with tea or coffee.

2 hr 10 min 12 muffins 265 cal

Ingredients

  • 2 large oranges, zested and peeled, pith removed from peel
  • 1 1/2 cups granulated sugar, divided
  • 1 cup water
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 3/4 cup whole milk
  • 1/3 cup fresh orange juice
  • 1 teaspoon vanilla extract

Method

  1. 1

    Slice the removed orange peel into thin strips, about 1/4 inch wide.

  2. 2

    Place the peel strips in a small saucepan, cover with water, and bring to a boil. Boil 5 minutes, then drain. Repeat this blanching step two more times with fresh water to remove bitterness.

  3. 3

    In the same saucepan, combine 1 cup sugar and 1 cup water. Add the blanched peel and bring to a simmer over medium heat.

  4. 4

    Simmer the peel in the syrup, stirring occasionally, until translucent and tender, about 35 minutes.

  5. 5

    Drain the candied peel, toss with 2 tablespoons of the remaining sugar, and spread on a wire rack to cool and dry. Roughly chop two-thirds of the peel for the batter; reserve the rest for topping.

  6. 6

    Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.

  7. 7

    In a large bowl, whisk together the flour, baking powder, cardamom, and salt.

  8. 8

    In a separate bowl, whisk the melted butter with the remaining granulated sugar and the orange zest until combined.

  9. 9

    Whisk the eggs into the butter mixture one at a time, then whisk in the milk, orange juice, and vanilla extract.

  10. 10

    Pour the wet ingredients into the dry ingredients and fold with a spatula just until combined, with no dry streaks remaining.

  11. 11

    Fold in the chopped candied orange peel, being careful not to overmix.

  12. 12

    Divide the batter evenly among the muffin cups, filling each about three-quarters full. Top each with a strip of the reserved candied peel.

  13. 13

    Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 18 to 20 minutes.

  14. 14

    Cool the muffins in the pan 5 minutes, then transfer to a wire rack to cool completely before serving.