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Espresso Cardamom Oat Muffins
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
These hearty oat muffins will put you right in your comfort zone with the dark tones of espresso and floral highlights of cardamom.
Course: Muffins
Cuisine: American
Servings: 12
Author: Christine
  • 1 cup of rolled oats
  • 1 1/4 cup of whole wheat pastry flour
  • 1/2 teaspoon of salt
  • 1 tablespoon of baking powder
  • 1/2 cup of sugar
  • 1 tablespoon of espresso powder
  • 10 cardamom pods de-seeded
  • 1 cup of whole milk
  • 1/4 cup butter softened
  • 2 large eggs
  1. Crush cardamom seeds with a mortar and pestle. No need to go all the way to a powder, crushed bits are just fine.
  2. Combine dry ingredients (everything from the oats to cardamom seeds) in a large mixing bowl. Stir well.
  3. In a separate bowl, beat milk, butter and eggs together until light and fluffy.
  4. Preheat oven to 500 degrees.
  5. Combine wet and dry ingredients. Stir until just barely combined, don't over do it. Lumps are OK. Let sit for 10 minutes.
  6. While resting batter, lightly grease a 12-count muffin tin.
  7. Pour rested batter into greased muffin tin, filling about 2/3 of the way.
  8. Place on middle rack in oven and instantly drop temperature to 400 degrees.
  9. Bake for 10 to 20 minutes. Start checking for doneness with a toothpick at 10 minutes.