Traditional Persian Yazdi Cupcakes 🧁 | Soft & Fluffy Muffin Recipe

Ingredients

Eggs: 3 large

Sugar: 200 g (1 cup)

All-purpose flour (sifted): 300 g (2 ½ cups)

Vegetable oil: 175 g (¾ cup)

Yogurt (plain, unsweetened): 150 g (⅔ cup)

Rosewater: 1 tbsp

Ground cardamom: 1 tsp

Baking powder: 4 g (1 tsp)

Baking soda: ¼ tsp

Honey: 1 tbsp

Vanilla powder or extract: 1 tsp

Sesame seeds: for topping



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Instructions

1. Prepare the batter:
In a large mixing bowl, beat the eggs until slightly frothy. Add the sugar and whisk with an electric mixer for about 5 minutes until pale and creamy.


2. Add wet ingredients:
Mix in the honey, then gradually add vegetable oil, yogurt, and rosewater.


3. Prepare dry ingredients:
In a separate bowl, sift together flour, baking powder, baking soda, vanilla, and cardamom.


4. Combine:
Gently fold the dry ingredients into the wet mixture in one direction only to maintain the fluffiness.


5. Fill the molds:
Line your muffin or cupcake tin with paper liners. Fill each liner halfway with the batter and sprinkle sesame seeds on top.


6. Bake:
Preheat the oven to 180°C (350°F). Bake the cupcakes for 15 minutes or until golden on top and fully baked inside.


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