These Persian Cardamom Muffins are a fragrant and flavorful treat inspired by the aromatic spices commonly used in Persian baking. Infused with the warm, floral taste of cardamom and a hint of saffron, these muffins are soft, fluffy, and simply irresistible. Perfect for a cozy breakfast or an afternoon tea, these muffins will transport your taste buds straight to the heart of Persian flavors.
Ingredients:
For the Muffins:
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon (optional, for extra warmth)
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup (180ml) whole milk or yogurt
1/4 cup (60ml) vegetable oil
2 tablespoons honey or rose water (optional, for a floral note)
For the Topping (optional):
1 tablespoon melted butter
1 tablespoon sugar
1/4 teaspoon ground cardamom
A pinch of saffron (optional, for added fragrance and color)
Instructions:
1. Prepare the Saffron (Optional):
If using saffron, steep the threads in a tablespoon of warm water or milk and set aside. This will help release its color and aroma, which can be added to either the muffin batter or topping.
2. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups lightly with butter or oil.
3. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, and cinnamon (if using). Set aside.
4. Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, about 2-3 minutes.
5. Add Wet Ingredients:
Beat in the eggs one at a time, mixing well after each addition.
Add the vanilla extract and honey or rose water (if using) and mix until combined.
