Bake for about 25 to 30 minutes or until the top is golden brown.chopped pistachios and sprinkle them on top Fill the greased / lined cupcake molds with a large spoon / ice cream scoop and ensure it is only ¾ of the way filled to allow it to rise during the baking process.Gently fold in the flour mixture with a spatula.Don’t worry if the mixture looks curdled – the combination of butter and yogurt will do that rose water, and continue to whisk gently until well combined.

Add 1 cup butter, 1 cup yogurt, 1 ½ tsp.cardamom powder and 2 Tbsp.In a large mixing bowl, combine the 4 eggs and 1 ¼ cups sugar in a large bowl and beat constantly with a whisk until thick and pale.baking powder with a whisk in a medium bowl and set it aside Mix together 1 ¾ cups whole wheat flour and 1 tsp.I have used a Mezzaluna blade (typically used for chopping herbs) Roughly chop the pistachios with a knife and set it aside.If you don’t have cupcake liners, you may grease each mold in the pan with butter (using your fingers) or spray cooking oil Line 1 regular cupcake / muffin pan (that holds 12 muffins) or 1 mini-cupcake pan (that holds 24 mini-muffins).Preheat the oven to 350 degrees F (175 degrees C).Thank you, Rebeka, for introducing me to the world of baking through your sublime Yazdi muffins 😊 During these conversations, she was ever willing to share authentic recipes from her family (in case you haven’t guessed, she’s originally from Iran). Her house would be filled with the aroma of freshly baked goodies and the living room center table would welcome you with a variety of mouth-watering snacks – muffins, cookies, fruits, juice, fun treats for kids, and tea (she’d go the extra mile of making Indian tea for me)! As the kids played, Rebeka and I would chat to our hearts’ content. Rebeka is the perfect playdate host that every child would dream of. Our friendship started with kids’ play-dates. No, I did not go looking for a Persian bakery, but had the good fortune of meeting a fantastic person, Rebeka, through kids’ school. My craving for these Iranian baked goods were fulfilled a year after we moved to the US. Think coffee and donuts or a double-double with Timbits (my Canadian friends will know what I am talking about here). Their not-so-sweet cookies and cakes pair wonderfully with “ek cutting chai” (local lingo for a really small serving of tea). The tea, known as Irani chai, is very popular and although I am not much of a chai person, I loved all the baked cookies and cakes found in these Irani cafés. Tea stalls and bakeries, especially those owned by Indians of Iranian origin, can be found in every neighborhood around the city. The city of Hyderabad in India, where I grew up, is a hub for Islamic cuisine. If it is difficult to find these ingredients where you live, you may substitute rose-water with plain water, but do not skip the cardamom Yazdi muffins get their unique flavor from cardamom and rose water. Substitute eggs with commercial egg replacers for an egg-less version Note: The secret behind the soft texture is to plan ahead and use all ingredients at room temperature for best results 1 ¾ cups whole wheat flour (2 cups if you choose all-purpose flour).My daughter makes a batch at the drop of a hat, and so can you. They are one of our top favorites, also because they are very easy to make. You can pair them with tea (like scones), have them as an après dîner sweet treat (like rose-water/cardamom flavored gulab jamun), or just munch on them as a snack at any time. Whenever we’ve had friends over, we’ve found that the flavor of these muffins have appealed to a wide variety of taste-buds. These delicious treats are exquisitely flavored with cardamom, rose essence and pistachios and are not very sweet, unlike traditional muffins. Yazdi muffins/cakes are traditional cakes from the Persian province of Yazd, renowned for its confectioneries.

Sublime cupcakes