Persian Cardamom Muffins - Cake Yazdi
Persian Cardamom Muffins – Cake Yazdi is a traditional Iranian/Persian recipe for delicious muffins that are filled with Persian flavors. The combination of rose water and cardamom is always great.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 12 Muffins
- 3 Eggs room temperature
- 1 cup Granulated Sugar
- 3/4 cup Plain Greek Yogurt
- 1/2 cup Vegetable Oil
- 1 tsp Ground Cardamom
- 2 tbsp Rose Water
- 1 3/4 cup All Purpose Flour
- 3 tbsp Cornstarch
- 2 tsp Baking Powder
- 2 tbsp Toasted Sesame Seeds to top the muffins
Preheat the oven to 400F. 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 in 400F. Then reduce the heat to 350F 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.