These delicious, freshly baked muffins are packed full of mini semi-sweet chocolate chips and warm and minty cardamom spice! The muffins have a soft and moist crumb and a chewy texture just like a bakery style muffin. The cardamom spice gives the muffin a complex and distinct warm and cozy feeling, with hints of lemon and mint that pairs well with the rich chocolate flavor. This recipe make a small batch of 6 muffins that can easily be frozen for when your next muffin craving hits!
The Muffin Mixing Method
There is a method to mixing muffin batter, if you didn't already know that. It even has its own name, the muffin method!
Don't worry, this method is incredibly quick, simple, and also translates to other baked goods as well.
What is the muffin method?
The definition of the muffin method is a mixing method for when the recipe doesn't contain much fat to make sure your baked goods bake up super tender.
The muffin method is broken down into these three simple steps:
Step one; combine all of the dry ingredients together in a bowl.
Step two; combine all of the liquid ingredients together in a separate bowl.
Step three; add the dry ingredients to the wet and mix to combine.
dry ingredients wet ingredients adding dry to wet
It really is that simple! This muffin method is used across other quick bread recipes that you might not even realize but have been doing the whole time. Pancakes, quick bread loaves (like banana or pumpkin) and muffins all use this muffin method technique.
Basic Muffin Recipe
This muffin recipe can easily be tailored to take on other popular flavors and variations other than cardamom and chocolate chip.
Simply omit the cardamom and/or chocolate chips and add:
- Fresh or frozen blueberries and some lemon zest
- Regular chocolate chips
- Fresh or frozen raspberries
The secret to light and fluffy muffins
Light and fluffy muffin texture is easy to achieve with the help of a few key ingredients like butter. The butter will trap little air bubbles in the batter that will expand when the muffins are baking and create that light and airy texture.
Making sure your ingredients are all at room temperature will also help create a light and fluffy texture. Because the fat in the recipe is liquid (melted butter) your other ingredients should be warm as well.
If you're in a pinch for time and your eggs aren't warm, a quick trick is to stick the egg in a cup or bowl of hot tap water. Leave it in the water for 5 minutes, changing the water half way if it gets cold and you'll have a perfectly room temperature egg to use!
FAQ + Expert Tips
- How do I store the muffins?
- Make sure the muffins are completely cooled, then line a container with paper towels. Place the muffins on top of the paper towel and then place another one on top. Seal the container and keep them at room temperature. The paper towels will absorb any of the moisture the muffins give off in the container which will result in fresh, not soggy muffins!
- How long do muffins last?
- Muffins will last 2-3 days at room temperature.
- Can I freeze the muffins?
- Absolutely! Once the muffins are completely cool, wrap each one separately in plastic wrap and then place them in an airtight container. Seal and place in the freezer. Take the muffins out and let them get to room temperature before enjoying!
Expert tips
- Don't over mix your batter!
- Stop mixing the batter as soon as you see just a bit of flour. Over mixing the muffin batter will result in dense, tough muffins.
- Don't over bake them
- Over baking the muffins will also result in a dense, tough final product. Keep an eye on them at the minimum baking time and gently press the tops to see if they spring back.
More Delicious Breakfast Recipes
- Earl Grey Pancakes from Scratch
- Blackberry Raspberry Pop Tarts
- Brown Sugar Bruleed French Toast
- Gluten Free Strawberry Banana Bread
Cardamom Muffins with Mini Chocolate Chips
Ingredients
- 1 cup all purpose flour
- ¾ tsp salt
- 1 ½ tsp baking powder
- ½ tsp cardamom
- ½ cup semi-sweet mini chocolate chips
- 4 tbsp unsalted butter, melted
- ¼ cup plain, full fat greek yogurt
- 1 egg, room temperature
- ¼ cup milk
- ⅓ cup sugar
- 1 tsp vanilla extract
Brown Sugar Streusel
- ¼ cup brown sugar
- ¼ cup flour
- 1 ½ tbsp unsalted butter, melted
Instructions
- Preheat the oven to 425 F. Grab a muffin tin and line with 6 liners. Set aside.
- In a small bowl, combine the brown sugar, flour and melted butter for the streusel topping. Use a spoon to mix everything toghether until it forms a crumble. If it's still too dry, add a bit more melted butter. Set the bowl aside.
- In a medium bowl, add the melted buter, milk, sugar, vanilla, greek yogurt and the egg and whisk them together.
- In a separate bowl, combine the flour, salt, baking powder, cardamom, and chocolate chips.
- Pour the dry ingredients into the wet bowl and mix to combine. Stop mixing as soon as there are no more flour streaks!
- Scoop the batter into the muffin tin. Top with the brown sugar streusel and a few more mini chocolate chips then place it in the oven. Bake for 5 minutes at 425 then lower the heat to 375. Bake for another 15-17 minutes, or until the tops spring back when touched.
- Let cool and enjoy!
Hi! I’m so excited to make these and was wondering if I could make this batter in advance & keep refrigerated until needed? Or if it had to be used right away? Thank you so much for sharing this delish looking recipe!!!
Hi Nisa! I don't see any problem in making it in advance! I normally bake my batter off right away but I think it would be fine. Let me know if you have any more questions, I hope you love the muffins!
Cam