Bright citrus flavours, a crisp shell and fluffy middle make for a marvellous winter teatime treat. 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.
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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.
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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.
