Orange Cardamom Whole Wheat Muffins

These muffins are a delicious way to add whole grains to your breakfast or snack. The use of winter citrus and cozy spices make them an exceptional baked good for cold, winter months, though they're delicious year round!

I was inspired to make these muffins based on an orange cardamom loaf I first had in Madrid while I was studying abroad. I would go to this cafe anytime I needed to actually do some school work, so I could enjoy a local treat while doing so.

I recently went back to Madrid to discover the cafe had closed. After craving these flavors for months after my trip, I decided I needed to recreate them myself! Hopefully you enjoy them as much as I do, and they can bring a spark of joy to your day.

INGREDIENTS

• 2/3 cup sugar

• zest of 2 oranges

• 1 3/4 cups whole wheat pastry flour

• 1 tbsp baking powder

• 1/2 tsp salt

• 2 tsp ground cardamom

• 1/2 tsp ground cinnamon

• juice of 2 oranges (should be about 1/2 cup)

• 1/2 cup whole milk plain yogurt

• 1/3 cup olive oil

• 2 large eggs

• 1 tbsp vanilla extract

• 1/2 cup dark chocolate chips

RECIPE

1. Preheat the oven to 425 degrees F and line a muffin tin with cooking spray, muffin liners, or reusable muffin liners.

2. In a large mixing bowl, combine sugar and orange zest.

3. To the sugar mixture, add flour, baking powder, salt, cardamom and cinnamon.

4. In a separate, medium mixing bowl, add orange juice, oil, eggs, and vanilla extract. Whisk until combined.

5. Add wet mixture to dry, stirring until just combined.

6. Fold in chocolate chips, careful to not over-mix the batter.

7. Using a large cookie scoop or spoon, divide the batter among 12 muffins.

8. Bake for 8 minutes at 425F, and then while leaving the muffins in the over, lower the oven temp to 350F and bake for an additional 10-12 minutes. The muffins are done when they are golden brown and a toothpick or knife comes out clean.

9. Allow muffins to cool before removing from the muffin tin and enjoy!

HELPFUL TIPS

• If you cannot find whole wheat pastry flour, you can substitute with all purpose flour.

• You can swap olive oil for any neutral oil such as avocado oil or vegetable oil.

• Muffins stay fresh on the counter for 2-3 days, or in the fridge for 5 days.

• Avoid over-mixing the muffins to maintain a light and fluffy texture! It's ok if you still see a few streaks of flour or lumps in the batter.