Cardamon Muffins : an adaptation from Cottage Street Bakery Dirt Bombs

By Season

Ingredients

  • 3 cups (13 1⁄2 oz.) all-purpose flour, sifted
  • 3 1⁄2 cups sugar
  • 2 eggs
  • 1 cup milk
  • 4 1⁄2 cups unsalted butter, softened, plus more for greasing
  • 1 tbsp. baking powder
  • 1⁄2 tsp. kosher salt
  • 1⁄2 tsp. freshly grated nutmeg
  • 1⁄4 tsp. ground cardamom
  • 2 1⁄2 tbsp. ground cinnamon

Tools

  • 3 6-cup muffin tins or 1 12-cup muffin tins
  • hand mixer or stand mixer

Instructions

  1. Preheat Oven oven to 400°.
  2. Grease  muffin tins with butter; set aside.
  3. Sift flour, baking powder, salt, nutmeg, and cardamom in a bowl; set aside.
  4. Using the mixer, beat 12 tbsp. butter and 1 cup sugar in a bowl until fluffy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Alternate adding dry ingredients in 3 batches and milk in 2 batches; beat until batter is smooth.
  7. Spoon about 1⁄4 cup batter into prepared muffin tins.
  8. Bake until golden, 20-25 minutes. To test insert a toothpick into a muffin and see that it comes out clean .
  9. Let cool for about in muffin tins, about 10 minutes, when the muffins are cool enough to handle turn them out into a wire rack.