Orange Cardamom Muffins


From Baking From My Home to Yours, by Dorie Greenspan via Elizabeth Hess

2 Cups (252 g) all-purpose flour
1/2 Cup sugar
1 Tablespoon baking powder
1 teaspoon ground cardamom
1/4 teaspoon table salt
1/4 Cup (packed) light brown sugar

1 stick (8 Tablespoons) unsalted butter, melted and cooled
2 large eggs
3/4 Cup whole milk
1/4 teaspoon vanilla extract

grated zest of 1 orange (or lemon)

In a large bowl, whisk together the flour, sugar, baking powder,
cardamom, and salt.  Stir in the brown sugar, making certain there are
no lumps.

In a separate bowl, whisk the melted butter, eggs, milk, and vanilla
extract until well combined.

Pour the liquid ingredients over the dry ingredients, and, with the
whisk or a spatula, gently but quickly stir to blend.  Add the orange
zest before all the ingredients are combined.  Do not over-mix.  Some
lumps are okay.

Let the batter rest, covered, for 10 minutes, up to an hour.

Preheat the oven to 375 degrees F.

Butter the wells and top surface of a 12-well muffin tin.  Place the
muffin tin on a baking sheet.

Divide the batter evenly into the 12 muffin cups.

Bake for about 20 minutes, until the tops are golden and a tester
inserted into the center of a muffin comes out clean.

Let the muffins cool for 10 minutes in the pan, then the rest of the
way on a rack.