Cake Yazdi - Persian Cardamom Muffins - Unicorns in the Kitchen

4.81 from 26 votes

Cake Yazdi - Persian Cardamom Muffins

Cake Yazdi brings the rich essence of cardamom and the floral notes of rose water in every bite. Easy to bake and incredibly moist, these Persian muffins are a must try.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: Persian

Servings: Muffins

Author: Shadi HasanzadeNemati

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

US Customary - Metric

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 and serve with your favorite beverage!

Video

Notes

Room Temperature Ingredients: Ensure eggs, yogurt, and other ingredients are at room temperature for a smooth batter and even baking.
Use Rosewater Sparingly: Make sure you don’t use too much rosewater 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 get the ideal initial rise and golden crust on the muffins.

Nutrition