Cake Yazdi or Persian cardamom muffins are traditional and individually portioned cakes that originate in Yazd, Iran. Baking these muffins is connected with customs and rituals in Yazd. Egg, sugar, ghee or vegetable oil, flour, salt, baking soda, baking powder, yogurt, rose water, and cardamom are the key ingredients for baking these soft and fragrant muffins. They’re perfectly sweet and they will quickly disappear from the afternoon tea table.
About This Recipe
Cake Yazdi is a soft and tender muffin loaded with cardamom and rose water flavor. The deliciousness of these Persian cardamom muffins will evoke all those nostalgic childhood taste memories! There is nothing better than a warm fragrant muffin with a cup of Persian tea. The combination of sweet and spicy flavors makes these muffins stand out. Cake Yazdi has a hearty and unique taste despite the simple ingredients used in it.
Why You Will Love This Recipe
- Uses pantry ingredients: These muffins are beyond easy to make and you can find all the ingredients already in your kitchen.
- Soft, fluffy, and packed with flavors: Persian cardamom muffins are packed with flavor thanks to cardamom and rose water. The freshly baked muffins are so fluffy and smell like heaven.
- Bakery style quality: Bring back nostalgic memories of the cardamom muffins of your childhood with this recipe. Bakery-style muffins with a domed top and perfect texture.
Cake Yazdi Ingredients
- Flour: All-purpose flour gives the best structure to the muffins.
- Eggs: Eggs add moisture and stability to the muffins.
- Sugar: Use granulated white sugar to add sweetness to the cake Yazdi muffins.
- Yogurt: Be sure to use plain full-fat yogurt for this recipe.
- Vegetable oil: You can use any tasteless and odorless liquid vegetable oil (canola, corn, and sunflower) for this recipe.
- Powdered cardamom: For this recipe use powdered green cardamom, which you can typically find at Middle Eastern grocery stores.
- Baking powder: Baking powder is a leavening agent that increases the volume and lightens the texture of muffins.
- Rose water: Rose Water adds a floral flavor to the muffins.
- Honey: Honey gives richness and depth of flavor to the muffins.
- Sesame seeds: Sprinkle cake Yazdi muffins with toasted sesame seeds.
How to Make Cake Yazdi? (Step-by-Step)
- Preheat the oven to 200°C or 400°F and line a 12-hole muffin tray with paper cases.
- Sift flour and baking powder in a bowl and mix them with a whisk.
- Add eggs, vanilla extract, and sugar to a clean bowl. Beat them with an electric mixer at medium speed until smooth. Then begin mixing on high using an electric beater for 2-3 minutes until light and foamy.
- Add oil, yogurt, cardamom powder, and rose water and beat with an electric mixer until just mixed.
- Add half of the dry ingredients to the creamed mixture and mix with a whisk until combined.
- Mix in the other half of the dry ingredients. Do not overmix the batter.
- Spoon batter into paper cases. To have beautifully domed muffins, the paper cases should be filled ¾ full.
- Sprinkle a little sesame seeds or ground pistachios on each muffin.
- Bake for 8 minutes at 400°F. After 8 minutes, lower the temperature to 350°F (180°C) and bake the muffins for another 15 minutes until the tops are golden brown or until a toothpick comes out clean.
- Remove the muffins from the oven and place them on the cooling rack for 10 minutes.
- Serve Persian cardamom muffins with a cup of tea.
Expert Tips
- If your muffins came out flat, probably your measurements were not accurate.
- Your oven was not hot enough.
- Ingredients were not at the right temperature.
- The baking powder was expired.
FAQs
How to Get Perfectly Domed Muffins?
To have beautifully domed muffins, the paper cases should be filled ¾ full. Bake muffins for 8 minutes at 400°F. After 8 minutes, lower the temperature to 350°F (180°C) and bake the muffins for another 15 minutes until the tops are golden brown or until a toothpick comes out clean.
How to Store Cake Yazdi Muffins?
Store any leftover cardamom muffins in an airtight container in the fridge for up to 4-5 days or at room temperature for up to 2 days.
Did you like the cake Yazdi recipe? Try my Shirini Keshmeshi recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup white granulated sugar
- 3 eggs
- 2/3 cup full-fat plain yogurt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon vanilla extract
- 2 tablespoons rose water
- 2/3 cup vegetable oil
- 1 tablespoon honey
- 3 tablespoons sesame seeds or ground pistachios
Instructions
Step 1
Preheat the oven to 200°C or 400°F and line a 12-hole muffin tray with paper cases.
Step 2
Sift flour and baking powder in a bowl and mix them with a whisk.
Step 3
Add eggs, vanilla extract, and sugar to a clean bowl. Beat them with an electric mixer at medium speed until smooth. Then begin mixing on high using an electric beater for 2-3 minutes until light and foamy.
Step 4
Add oil, yogurt, cardamom powder, and rose water and beat with an electric mixer until just mixed.
Step 5
Add half of the dry ingredients to the creamed mixture and mix with a whisk until combined.
Step 6
Mix in the other half of the dry ingredients. Do not overmix the batter.
Step 7
Spoon batter into paper cases. To have beautifully domed muffins, the paper cases should be filled ¾ full.
Step 8
Sprinkle a little sesame seeds or ground pistachios on each muffin.
Step 10
Bake for 8 minutes at 400°F. After 8 minutes, lower the temperature to 350°F (180°C) and bake the muffins for another 15 minutes until the tops are golden brown or until a toothpick comes out clean.
Step 11
Remove the muffins from the oven and place them on the cooling rack for 10 minutes. Serve Persian cardamom muffins with a cup of tea.
1 comment
greate photos!!!