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4.77 from 21 votes

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
Course: Dessert
Cuisine: Persian
Servings: 12 Muffins
Calories: 241kcal


  • 3 Eggs room temperature
  • 1 cup Granulated Sugar
  • ¾ cup Plain Greek Yogurt
  • ½ cup Vegetable Oil
  • 1 teaspoon Ground Cardamom
  • 2 tablespoon Rose Water
  • 1 ¾ 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. 



  • Make sure you don't use too much rose water because it can overpower all the other flavors.
  • You can easily make this recipe using a whisk (as seen on video). Of course, you can also use an electric hand mixer or a stand mixer.
  • Toasted sesame seeds give a great extra flavor to the muffins.
  • If you don't have ground cardamom, break cardamom pods and take the seeds out. Then crush the seeds using a pestle and mortar. You can also place the cardamom seeds in the rosewater and set aside for a couple of hours to infuse the rose water.
  • The oven heat is very important in this recipe. You have to bake these muffins on 400F first and the reduce the heat to 350F.


Calories: 241kcal | Carbohydrates: 33g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 21mg | Potassium: 120mg | Fiber: 1g | Sugar: 17g | Vitamin A: 59IU | Calcium: 52mg | Iron: 1mg