Cake Yazdi- Persian Rose Water Muffins


We have a lovely little muffin here team


Fragrant, light and easy to make. The cardamom and rose water make them undeniably Persian and perfect alongside tea.


It’s often said Persians are to cake yazdi as the French are to madeleines and with four different madeleine recipes on my blog you can imagine I consider that a ringing endorsement.


You’ll need:

  • 3 eggs at room temp
  • 1 cup sugar
  • 0.75 cup plain greek yogurt (I used 5%)
  • 0.5 teaspoon vegetable oil
  • 1 teaspoon ground cardamom
  • 2 tablespoons rose water
  • 1.75 cups flour
  • Pinch salt
  • 3 tablespoons cornstarch
  • 2 teaspoon baking powder
  • 2 tablespoons sesame seeds


To Make:

  1. Preheat oven to 400 degrees F.  Line a muffin tin with liners or grease.
  2. In large bowl whisk eggs and sugar like you mean in.  Add yogurt, oil and rose water.  Mix well.
  3. In a smaller bowl whisk flour, cornstarch, cardamom and salt.
  4. Add half of dry mixture to wet mixture and whisk to combine.  Fold in remaining half of dry mixture.
  5. Using an ice cream scoop even portions into muffin tin.  Sprinkle with sesame seeds.
  6. Bake for 8 minutes, reduce oven to 350 degrees F and then bake another 10-12 minutes until toothpick inserted in muffin comes out clean.  Transfer to cooling rack for 15 minutes then devour.


Inspired by UnicornsInTheKitchen


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