Persian Muffins Recipe
(Keyk Yazdi)

by Behnam Memar

Published on March 3rd, 2022

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EASY

These cakes are light and not too sweet. The cardamom and rosewater give it a distinctive Persian flavour.
These are best served with hot tea or coffee.

For a more zesty flavour grate the zest from 2 oranges. You can also just use the zest of the of the 2 oranges
if you do not like rosewater.

For the zest wash 2 oranges (organic would be my choice) thoroughly and then grate the zest. Avoid the
yellowish/white pith.

Have all ingredients ready. Make sure that the butter is not colder than room temperature. It has to be soft.

Ingredients (For 12 large or 48 mini muffins)

2 sticks (1/2 lb) of butter at room temperature
1 cup of regular sugar (I use unbleached)
2 cups of all-purpose flour (I use unbleached)
2 large eggs (room temperature)
1 cup of buttermilk (or 1/2 cup of plain yoghurt mixed with ½ cup milk)
1 tsp baking soda
½ tsp Saffron powder
1 tbs rose water
1 tsp ground cardamom
2 tbs of honey
20 unsalted pistachios chopped with a knife

Instructions

Preheat your oven to 190 C (375 F)
In a big bowl cream the butter and the sugar with an electric mixer. Start low speed and
then go to a higher speed. Make sure all your sugar and all your butter are mixed.
Then add the 2 eggs and continue mixing for about 4 minutes so that everything is well combined.
Then sift the flour into the bowl in 2-3 stages. Continue mixing on low speed
(stop add flour and mix,…). Just enough to have all the flour mixed with the batter. Don’t overmix.
To the 1 cup of buttermilk (or ½ cup of plain yoghurt mixed with ½ cup milk) add 1 tsp of
baking soda. Mix this slightly with a fork and add that to your batter. Add the saffron solution,
rosewater and cardamom (and or the zest). Mix well together, do not overmix.
Put muffin baking cups into your muffin pan. (either 48 small or 12 large) Fill the cups 2/3rd full.
Bake at 190 C (375 F) for 15-17 mins if you are making mini muffins Or at 200 C (400 F)
for 20 min. if you are using regular muffin pans Make sure they have a yellowish colour
and don’t become brown.
When you have brought them out of the oven wait 15 mins for them to cool down.
In a small bowl mix the 2 tbs of honey and 1 tbs of hot water. Brush the diluted mixture on
the muffins and sprinkle the finely chopped pistachios on them. You can also use sesame seeds. ENJOY!