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Cardamom and Citrus Crumble Muffin

With the bright flavours of citrus and the gentle warmth of cardamom, these crumble-topped, citrus muffins are here to brighten up your week.

Are you ready to whip up some muffins, but eggs are putting a dent in your wallet? Fear not, my friend! These cardamom and citrus crumble muffins are not only egg free but quick and easy to make. Bake your next batch of muffins in under 40 minutes and treat yourself to the irresistible texture of a moist interior paired with a crumbly top.

What is Cardamom?

Cardamom, a spice that comes from the seeds of various plants in the ginger family, has a strong and distinctive taste. Along with its aromatic fragrance, it offers a unique blend of sweet, floral, and spicy flavours. The best part is that this versatile spice can be used in both sweet and savoury dishes, making it a must-have ingredient in any kitchen.

Why pair Cardamom and Citrus?

In cooking and baking, the combination of cardamom and citrus creates a unique and delicious flavour profile. Firstly, the aromatic spice of cardamom warms and deepens the dish. Secondly, the refreshing and tangy taste of citrus adds a bright touch. When combined, the two ingredients form a complex and delightful flavour experience that is sure to please any palate.

cardamon and citrus crumble muffin on a white wooden table

What to serve with your muffins?

Whether you’re looking for a tasty snack or a quick breakfast option, cardamom and citrus muffins are a perfect choice. Not only do they taste great on their own, but they also pair well with a variety of toppings and accompaniments, giving you the freedom to customise them to your liking.

So, why not take your muffins to the next level with these delicious pairings:

  • Add a sprinkle of cinnamon or nutmeg for an extra layer of warmth and spice.
  • Drizzle honey or maple syrup on top for a touch of sweetness.
  • Top with a scoop of vanilla ice cream or whipped cream for a decadent dessert.
  • And if you’re feeling adventurous, try experimenting with different flavour combinations. 

And that’s the way the muffins crumble.

As always, if you try this recipe let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. View the cook-along video here.

If you’re in the mood for something sweet, the delectable cardamom and citrus crumble muffins are just the beginning. Be sure to check out our selection of other irresistible treats here, and indulge in a variety of mouth-watering delights. 

cardamon and citrus crumble muffin on a white wooden table

Frequently Asked Questions

Can I make this gluten-free?

We haven’t tested this with GF flour as yet, so if you make this using gluten-free substitutes, do let us know in the comments!  

Can I make this vegan?

Absolutely! Substitute the butter for a good quality vegan butter. The milk and yoghurt can be subbed for full cream soy milk and soy yoghurt. We use these alternatives due to their similarity to their dairy counterparts, but if you happen to try this with oat yoghurt and milk, let us know how it goes!  

Do I have to use blood orange?

Of course not. You can use any citrus of your choice that is in season. 

What is the purpose of rubbing the citrus zest into the sugar? 

When you rub the citrus zest into the sugar, you enrich the sugar’s flavour by incorporating the essential oils and fragrant compounds present in the zest. This technique helps release the oils and ensures they blend evenly into the sugar, resulting in a fuller citrus taste that spreads throughout the entire dish.

jess- Citrus muffins
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cardamom and citrus crumble muffin

Cardamom and Citrus Crumble Muffin

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5 from 1 review

  • Author: Jess Bunn
  • Total Time: 40 minutes
  • Yield: 6 muffins


With the bright flavours of citrus and the gentle warmth of cardamom, these crumble-topped, citrus muffins are here to brighten up your week.



For the Crumble

  • 40g flour
  • 30g sugar
  • 20g oats
  • 35g butter

For the muffins

  • 30g unsalted butter, softened, room temperature.
  • 30 ml Olive oil
  • 100g full cream yoghurt, room temperature
  • 1 blood or regular orange
  • 50ml milk, room temperature
  • 100g castor sugar
  • 140g plain flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground cardamom
  • Pinch teaspoon salt


  1. Start by zesting your orange, then squeeze out 50ml of the juice.
  2. Preheat your oven to 350º F / 175º C convection (no fan). OR Preheat your air fryer to 165º C.
  3. Prepare a muffin tin with muffin liners for the oven or prepare your mini pudding moulds for the air fryer.
  4. Make the crumble topping. Weigh up the flour, sugar, oats and butter, then add the ingredients to a bowl and mix with your fingertips until the mixture forms chunky crumbs.
  5. Make the muffins.
    Melt the butter and olive oil together, then whisk in the yoghurt, and orange juice.
  6. Add the orange zest and sugar into a bowl. Rub the zest into the sugar. This releases the oils in the zest, making the final muffin more flavourful.
  7. Sift the flour, baking powder, cardamom and salt into the bowl on top of the zest. Whisk lightly to combine.
  8. Make a well in the centre of the dry ingredients, then pour in the milk.
  9. Fold in the milk but be careful not to over-mix, we want the muffins to be fluffy.
  10. Using a large spoon or ice cream scoop, spoon your batter into your muffin liners, filling them two-thirds full to ensure even rising and baking. In the oven, I use regular muffin tins, but in my air fryer, I prefer mini pudding moulds which are a great alternative for an air fryer basket.
  11. Bake in the oven:
    Bake at 175º C for 22-25 minutes or until a toothpick inserted into the muffin comes out clean. The muffin will be a light golden brown. Due to the absence of eggs, the muffins will not turn a deeper golden colour unless they are overcooked.
    Bake in the air fryer:
    Once the air fryer reaches 165º C, quickly place your muffins into the basket. Close the basket and bake for 22-23 minutes or until a toothpick inserted into the muffin comes out clean.
    Do not open the air fryer or oven for the first 22 minutes of cooking
  12. Once baked, set your muffins aside to cool then enjoy.
    To store your muffins, place them in an air tight container. They will stay fresh for 3-4 days
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Sweet Treats
  • Method: Baking
  • Cuisine: Sweet Treats
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3 Responses

  1. What about the crumble topping? There is no mention of it except to make it. I would assume that you put it on top of the muffin mixture then bake it?

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