Angelica Muffins is a modern British recipe for a basic yoghurt and oil based muffin flavoured with angelica root, candied anglica and angelica seeds. The full recipe is presented here and I hope you enjoy this classic British version of: Angelica Muffins.
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These easy, fragrant Angelica Muffins feature a subtle, earthy, and botanical flavour profile from both candied angelica stems and ground, dried, angelica root. This one-bowl recipe takes just 15 minutes to prep and 20 minutes to bake. They are ideal for breakfast or afternoon tea and pair wonderfully with citrus or herbal teas.
Line a 12-well muffin tin with paper liners or lightly grease with cooking spray.
Sift together the flour, baking powder, baking soda, salt, ground angelica root and ground cinnamon into a large bowl. Whisk in the sugar to combine.
In a separate bowl, whisk together the eggs, yoghurt, oil, and vanilla extract.
Pour the wet mixture into the dry ingredients. Stir with a spatula until just moistened. Do not over-mix (or your muffins will be tough and will not rise).
Fold in the diced candied root and citrus zest if using.
Spoon the batter into the muffin wells, filling each about 2/3 full.
Transfer to the centre of your pre-heated oven and bake for 18 to 22 minutes, or until lightly golden and springy to the touch (a toothpick inserted into the centre should emerges clean).
Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
