Give me a muffin over a cupcake any day. They’re less faffy to make, don’t need much when it comes to decorations, and I’m a big fan of the way the domed tops spill over the cases, giving a crisp shell that contrasts with the fluffy insides. Orange and cardamom feel bright and fresh, so are ideal for cold, grey afternoons.
Orange and cardamom muffins
Prep 10 min
Rest 15 min
Cook 40 min
Makes 6
Zest of 1 orange
Seeds from 6 green cardamom pods, crushed
100g caster sugar
190g plain flour
1½ tsp baking powder
¼ tsp bicarbonate of soda
1 large egg
80g plain yoghurt
40ml milk
80g unsalted butter, melted
20g oil
2-3 tbsp pearl sugar (optional)
Heat the oven to 220C (200C fan)/425F/gas 7 and line a six-hole muffin tray with paper cases.
In a bowl, use your fingertips to rub the orange zest and cardamom into the sugar until well combined and smelling nice and fragrant. Mix in the flour, baking powder and bicarb.
In a jug, mix the egg, yoghurt, milk, melted butter and oil, then pour into the dry ingredient bowl and stir gently just to combine. Leave the batter to sit for 15 minutes, then scoop it into the paper cases and top each one with some pearl sugar, if using.
Bake for seven minutes, then turn down the oven to 190C (170C fan)/375F/gas 5 and bake for a further 12-15 minutes, until golden and well risen. Remove and leave to cool before serving.
