Cake Yazdi (Saffron Cardamom Muffins) کیک یزدی (کاپ‌کیک زعفرانی و هل)

A beloved traditional Persian muffin-like cake infused with saffron, cardamom, and rosewater. It’s light, aromatic, and perfect with saffron infused tea.

Servings: 12 muffins
Total Time: ~45 minutes (15 min prep, 25 min bake, 5 min cool)

Ingredients:

• 2 cups all-purpose flour (sifted)
• 1 cup sugar
• 4 large eggs (room temp)
• 1/2 cup plain yogurt or sour cream
• 1/2 cup neutral oil (like sunflower or canola)
• 1/4 cup milk
• 1/4 tsp ground saffron (bloomed in 1 Tbsp hot water)
• 1 tsp rosewater
• 1 tsp ground cardamom
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• Optional: chopped pistachios or slivered almonds for topping

Instructions:

1. Bloom the saffron
   • Crush saffron threads in a mortar and pestle.
   • Add 1 Tbsp hot (not boiling) water and let it steep while you prep the rest.
2. Preheat oven
   • 350°F (175°C). Line a muffin tin with cupcake liners.
3. Beat eggs + sugar
   • Using a mixer, beat eggs and sugar for ~5 minutes until pale, thick, and fluffy.
4. Add wet ingredients
   • Mix in oil, yogurt, milk, rosewater, and bloomed saffron.
5. Combine dry ingredients
   • In a separate bowl: sift together flour, baking powder, baking soda, salt, and cardamom.
6. Mix gently
   • Fold the dry mixture into the wet ingredients in 2 batches. Don’t overmix.
7. Fill & top
   • Fill cupcake liners 3/4 full. Sprinkle pistachios or almonds on top if desired.
8. Bake
   • Bake for 20–25 mins or until golden and a toothpick comes out clean.
9. Cool & serve
   • Let cool in the tin for a few minutes, then transfer to a rack. Serve warm or room temp.