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4.72 from 7 votes

Persian Love Muffins

Saffron and rosewater are a delightful combination in these Persian love muffins. They're soft, delicious, and have a truly unique flavor.
Prep Time15 minutes
Cook Time20 minutes
Total Time33 minutes
Course: Breakfast, Dessert
Cuisine: Persian
Servings: 12 muffins
Calories: 244kcal


  • 2 large eggs room temperature
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 1 cup whole milk or 2%
  • 2 tablespoon bloomed saffron
  • 1 tablespoon rose water
  • ½ teaspoon ground cardamom
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • ½ cup chopped pistachios
  • ¼ tsp salt


  • Preheat the oven to 350°F and line a muffin pan with liners.
  • In a large bowl mix the eggs and sugar until fluffy and light, about 5 minutes.
  • Add in the oil and milk. Mix for one minute.
  • Add in the bloomed saffron, rose water and cardamom. Mix to combine.
  • In another bowl whisk the flour, baking powder and salt.
  • Add the dry ingredients to wet ingredients and mix to combine. Be careful not to over mix. Stir in the pistachios.
  • Divide the batter between the muffin liners. Bake in the oven for 18 to 20 minutes.


To bloom saffron, sprinkle ¼ teaspoon ground saffron over 2 cubes of ice and let it melt at room temperature. 


Calories: 244kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 70mg | Potassium: 129mg | Fiber: 1g | Sugar: 18g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg