These soft mini cakes are infused with honey, citrus, and spice—perfectly moist and subtly sweet for any time of day.

1¾ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground ginger

½ tsp ground cinnamon

Zest of 1 orange (about 1 tbsp)

½ cup honey

½ cup granulated sugar

2 large eggs

½ cup plain yogurt (or sour cream)

¼ cup fresh orange juice

¼ cup vegetable oil

1 tsp vanilla extract

Optional glaze:

½ cup powdered sugar

2–3 tsp orange juice

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Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.

In a bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and orange zest.

In another bowl, whisk honey, sugar, eggs, yogurt, orange juice, oil, and vanilla until smooth.

Stir wet ingredients into dry just until combined.

Divide batter among muffin cups, filling each about ⅔ full.

Bake for 18–22 min (muffins) or 25–30 min (small cake) until a toothpick comes out clean.

Cool in the pan for 5 min, then transfer to a wire rack.

Optional: Drizzle cooled cakes with orange glaze.

Add chopped candied ginger or nuts for extra texture.

Use blood orange juice for a colorful variation.

Glaze or top with cream cheese frosting for a decadent finish.