Persian•indulgent
Persian Love Muffins
Saffron and rosewater are a delightful combination in these Persian love muffins. They're soft, delicious, and have a truly unique flavor.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large eggs (room temperature)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup whole milk (or 2%)
- 2 tbsp bloomed saffron
- 1 tbsp rose water
- 1/2 tsp ground cardamom
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 cup chopped pistachios
- 1/4 tsp salt
Instructions
- 1
Preheat the oven to 350°F and line a muffin pan with liners.
- 2
In a large bowl mix the eggs and sugar until fluffy and light, about 5 minutes.
- 3
Add in the oil and milk. Mix for one minute.
- 4
Add in the bloomed saffron, rose water and cardamom. Mix to combine.
- 5
In another bowl whisk the flour, baking powder and salt.
- 6
Add the dry ingredients to wet ingredients and mix to combine. Be careful not to over mix. Stir in the pistachios.
- 7
Divide the batter between the muffin liners. Bake in the oven for 18 to 20 minutes.