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    Home » Breakfast and Brunch » Cardamom Crumb Muffins

    Cardamom Crumb Muffins

    Dec 24, 2013 · Modified: Mar 26, 2018 · by Sarah Mir

    I heart cardamom - in tea, traditional desserts, or even on it's own. It occurred to me the other day that I don't actually bake anything in which cardamom is the main ingredient. I add some to my baked oatmeal, but there it is part of an ensemble and does not shine alone. When I saw Dorie Greenspan's recipe for Allspice Crumb Muffins I decided to adapt it slightly to fit the bill. My cardamom loving self may increase the cardamom next time, but my taste testers liked it as is.

    Cardamom Crumb Muffins
    1 dozen

    Streusel:
    ½ cup all purpose flour
    ½ cup light brown sugar (packed)
    ½ tsp ground cardamom
    5 tbsp cold unsalted butter

    Muffins:
    2 cups flour
    ½ cup sugar
    1 tbsp baking powder
    ½ tsp ground cardamom
    ¼ tsp salt
    ¼ cup light brown sugar (packed)
    1 stick (8 tbsp) unsalted butter, melted and cooled
    2 large eggs
    ¾ cup buttermilk
    ½ tsp vanilla extract (I used maple, was out of vanilla!)

    Preheat oven to 375 degrees F. Line a muffin pan with paper liners or grease it.

    IMG_0654

    To make the streusel: Dice the butter into small pieces. Add it to the bowl with the other ingredients and mix it in to get 'crumbs'.

    IMG_0662

    Haphazard shapes and mini assistants welcome. Refrigerate the streusel. You can make this ahead of time, it keeps for 3 days.

    IMG_0665

    To make the muffins: Whisk together the dry ingredients in one bowl and the wet ingredients in another.Then add the wet ingredients to the dry, stir to blend.

    IMG_0668

    Don't overdo it unless tough muffins have some sort of appeal for you 🙂 Just stir till combined, some lumps are perfectly fine.

    IMG_0677

    Divvy up the batter between the muffin cups, sprinkle streusel over each muffin. I somehow can never use up the entire amount of streusel, yes, I just admitted to not being able to cram in maximum sugar/butter despite my best efforts. Gently press the streusel in and bake for 16-20 minutes until the tops are nice and golden.

    IMG_0680

    They are very nice warm, but far lovelier if you wait a little and let them come to room temperature. I would know, I had several at each stage!

    IMG_0689

     

    « Scallion Pancakes with Ginger Dipping Sauce
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    Reader Interactions

    Comments

    1. The Editor says

      December 24, 2013 at 2:45 pm

      Reblogged this on Jane Doe (at-your-service).

      Reply
    2. lovinghomemade says

      December 24, 2013 at 6:28 pm

      Very cute assistant!

      Reply
      • sarahjmir says

        December 26, 2013 at 5:01 pm

        hehe thanks, I think so too 😉

        Reply
    3. myninjanaan says

      December 27, 2013 at 2:24 pm

      I am totally with you on being a sucker for cardamom. I've been adding it to my traditional American baked goods lately, and it really ups the flavor! These look like they would be so good with a cup of cardamom chai! 🙂

      Reply
    4. Saima says

      January 02, 2014 at 9:51 pm

      These were delicious!!! Very moist and tasted great!!

      Reply
      • sarahjmir says

        January 10, 2014 at 10:48 pm

        Thanks Saimese!!!!

        Reply
    5. salmadinani says

      April 17, 2014 at 8:22 pm

      Cardamom smells so delicious! I am totally pinning this recipe to bake later.

      Reply
      • sarahjmir says

        April 17, 2014 at 11:30 pm

        It really does! Hope it turns out well 🙂

        Reply

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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