Cake Yazdi – Persian Cardamom Muffins
Mar 12, 2019, Updated Jan 28, 2025
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Cake Yazdi is a classic Persian muffin that’s popular for its flavors of cardamom and rose water. Perfectly fluffy with a golden top sprinkled with toasted sesame seeds, these Persian-style muffins are as appealing as they are delicious.
These Persian muffins are very simple to make and you can have them for breakfast, dessert or just as a snack!
If you’re a fan of Persian sweets, you know I have some tasty recipes on the website such as Persian Saffron Cake (Cake Sharbati), Persian Love Cake, Persian Rosettes (Nan Panjereh), and Cardamom Cookies. These Persian cardamom muffins are one of my favorites that is so easy to make.
Table of Contents
All About This Recipe
Cake Yazdi is a traditional Persian recipe for delicious cardamom muffins filled with Persian flavors. These delightful muffins, originating from Yazd province in Iran, are a staple in Persian baking, loved for their delicate sweetness, soft texture, and aromatic flavors.
What makes these muffins extra good is the 3 tablespoons of cornstarch. Cornstarch makes these rosewater cardamom muffins really soft and fluffy on the outside while keeping the muffins’ top crispy.
What Are The Ingredients?
- Eggs: Make sure the eggs are at room temperature.
- Granulated Sugar: It’s best to use regular granulated sugar for this recipe. I don’t recommend using any other sweetener.
- Plain Greek Yogurt: It adds moisture and and gives the muffin a nice tender crumb.
- Oil: It’s best to use neutral flavored oil such as grapeseed, canola or avocado oil.
- Ground Cardamom and rose water: They provide a warm and floral aroma that is distinctive to Persian pastries, giving Cake Yazdi its signature fragrance.
- All-Purpose Flour: The base that provides structure to the muffins, creating a balance between fluffiness and density.
- Cornstarch: It helps to reduce the density of the muffins, making them airy and fluffy without compromising structure.
- Baking Powder: It acts as a leavening agent, helping the muffins rise evenly for a domed, bakery-style top.
How to Make Cake Yazdi
Step 1: Prepare the Oven and Muffin Tin
Preheat the oven to 400°F to ensure the initial rise. Line a muffin tin with paper liners to prevent sticking and make cleanup easy.
Step 2: Whisk Eggs and Sugar
Whisk together eggs and granulated sugar in a large bowl until the mixture is pale and slightly frothy. This incorporates air, resulting in a fluffy texture.
Step 3: Add Wet Ingredients
Stir in the Greek yogurt, vegetable oil, ground cardamom, and rosewater. Mix until smooth and well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk all-purpose flour, cornstarch, and baking powder together.
Step 5: Gradually Mix Wet and Dry Ingredients
Add half of the flour mixture to the egg-wet ingredients. Whisk well. Then, add the remaining flour mixture and mix until combined but do not overmix the batter.
Overmixing can result in dense muffins, so once the ingredients are combined stop mixing.
Step 6: Fill the Muffin Liners
Use an ice cream scoop or spoon to evenly distribute the batter into the muffin liners, filling them about ¾ full to allow room for rising. Sprinkle toasted sesame seeds on top of each muffin for added flavor and texture.
Step 7: Bake in Two Stages
Place the muffins in the preheated oven at 400°F and bake for 8 minutes.
Reduce the heat to 350°F and continue baking for another 10-12 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Once baked, take the muffins out of the oven, let cool for 15 minutes then serve with tea, coffee, or milk.
Serving Suggestions
Cake Yazdi is a delightful addition to breakfast, afternoon tea gatherings, or festive dessert tables. Its delicate cardamom and rosewater flavors make it an exquisite treat that pairs beautifully with a range of flavors.
I love having it with a cold glass of milk but I know people usually prefer it with a hot cup of coffee or Persian Tea, lightly brewed and infused with a hint of cardamom for a harmonious match.
Recipe Tips
- Room Temperature Ingredients: Ensure eggs, yogurt, and other ingredients are at room temperature for a smooth batter and even baking.
- Use Rose Water Sparingly: Make sure you don’t use too much rose water because it can overpower all the other flavors.
- Proper Mixing: Whisk the wet and dry ingredients separately before combining to avoid overmixing and ensure a tender texture.
- Follow the Oven Temperature Steps: The oven heat is very important to bake cake yazdi. You have to bake these muffins on 400°F first and the reduce the heat to 350°F for perfectly golden results.
More Delicious Persian Dessert Recipes
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Cake Yazdi – Persian Cardamom Muffins
Ingredients
- 3 eggs, room temperature
- 1 cup granulated sugar
- ¾ cup plain Greek yogurt
- ½ cup vegetable oil
- 1 teaspoon ground cardamom
- 2 tablespoons rose water
- 1¾ cups all purpose flour
- 3 tablespoons cornstarch
- 2 teaspoons baking powder
- 2 tablespoons toasted sesame seeds , to top the muffins
Instructions
- Preheat the oven to 400℉. Line a muffin tin with liners.
- In a large bowl, whisk eggs and sugar together until fully combined.
- Add in Greek yogurt, vegetable oil, cardamom, and rose water. Mix well.
- In another bowl, whisk flour, cornstarch, and baking powder together.
- Add half of the flour mixture to the egg wet ingredients. Whisk well.
- Add in the rest of the flour mixture. Mix until combined.
- Using an ice cream scoop, fill the muffin liners. Top with sesame seeds.
- Bake in the oven for 8 minutes at 400℉. Then reduce the heat to 350℉ and bake for another 10-12 minutes until the muffins are golden brown and a toothpick inserted in the muffins comes out clean.
- Once baked, take the muffins out of the oven, let cool for 15 minutes then serve with tea, coffee, or milk.
Video
Notes
- Room Temperature Ingredients: Ensure eggs, yogurt, and other ingredients are at room temperature for a smooth batter and even baking.
- Use Rose Water Sparingly: Make sure you don’t use too much rose water because it can overpower all the other flavors.
- Proper Mixing: Whisk the wet and dry ingredients separately before combining to avoid overmixing and ensure a tender texture.
- Preheat the Oven: Start with a properly preheated oven to create the initial rise and golden crust on the muffins.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a delightful recipe! I followed the directions and was rewarded with a beautiful, delicious muffin. I will be using this often for my family and friends. I used chopped pistachios on mine and will try the sesame seeds next. Thank you for your clear directions.