Cake Yazdi | Persian Cardamom Muffins
Persian cardamom muffins also known as Cake Yazdi is a traditional Persian / Iranian muffins that are unique in flavor. Flavored with cardamom and rose water, these muffins are very light and airy.
Servings: 12
Calories: 241kcal
Equipment
- Oven
- Muffin Tin
- Muffin liner
- Cookie scoop
- Bowl and spatula
- whisk
Ingredients
- 1 ½ cups All purpose flour
- 3 Tablespoon Cornstarch
- 2 teaspoon Baking Powder Use fresh Baking powder
- 2 Eggs large and at room temperature
- ¾ cup Yogurt Homemade or Greek (sour cream can be substituted as well)
- ½ cup Oil I used vegetable oil
- 1 cup Sugar I used granulated white sugar
- 1 teaspoon Cardamom powder Check the note above in the ingredients section to make your own cardamom powder
- 2 Tablespoon Rose water Use rose water and not rose essence. Also check to make sure that it is edible.
- 2 teaspoon Sesame seeds for garnish
- 2 Tablespoon Pistachios For garnish, chopped finely
Instructions
- Preheat the oven to 400 F. Line a muffin tin with liners or grease it well and keep it aside.
- In a large bowl, add the eggs and sugar and mix well using a whisk or an electric beater. We could also make this in a stand mixer. But just a regular whisk and some muscle strength will do the job fine.
- Now add the oil and yogurt and mix it well.
- Add the rose water and cardamom powder and mix.
- In another bowl, sift together the flours; all-purpose flour and cornstarch, and baking powder. I use a sieve directly over the bowl with wet ingredients.
- Mix it gently with the whisk or use a spatula to combine the dry ingredients with the wet. Do not over mix. Just combine until well incorporated.
- Using a ice cream scoop or a cookie scoop, scoop the muffin mixture onto the prepared muffin tins. Fill it a little over ¾th.
- Bake it in a preheated 400 F for about 7 minutes and then lower the temperature to 350 F and bake for 10 to 12 more minutes. Do not open the oven door to lower the temperature. Just change the setting to lower temperature and let the muffins continue baking.
- Tip - Baking the muffins at a higher temperature in the begiining and then lowering the temperature for the rest of the baking period makes the muffin form a beautiful dome on top.
- When the muffins are done, they will be golden brown in color. Insert a toothpick in the center of a muffin to see if it comes out clean.
- Let the muffins rest in the tin for 5 minutes and then remove them and let it cool completely on a wire rack.
Notes
Expert tips
- Rose water and cardamom are both very strong spices. Do not use more than mentioned or the would overpower the whole muffin flavor.
- Cornstarch added along with all purpose flour gives the muffin a crusty exterior.
- Baking at a higher temperature in the beginning and then at a lower temperature allows the muffin to rise well and give and dome structure.
- Garnishing the Persian cardamom muffin is optional, but I like it as the sesame seeds or pistachios add a lovely crunch.
Nutrition
Calories: 241kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 29mg | Sodium: 89mg | Potassium: 67mg | Fiber: 1g | Sugar: 18g | Vitamin A: 60IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 1mg