Rose Cardamom Muffins Recipe

Name: Rose Cardamom Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick Butter, Melted And Cooled; 1 cup Milk; 2 whole Eggs; 1 Tablespoon Canola Oil; 1-1/2 teaspoon Rose Water; 1-3/4 cup All-purpose Flour; 1 Tablespoon Baking Powder; 1/4 teaspoons Salt; 3/4 cups Granulated Sugar; 1 Tablespoon Ground Cardamom; 1/2 teaspoons Cinnamon; 1/4 teaspoons Nutmeg; 1/4 cups Chopped Hazelnuts, Toasted; 1/4 cups Shredded Coconut

Servings: persons

1 stick Butter, Melted And Cooled
1 cup Milk
2 whole Eggs
1 Tablespoon Canola Oil
1-1/2 teaspoon Rose Water
1-3/4 cup All-purpose Flour
1 Tablespoon Baking Powder
1/4 teaspoons Salt
3/4 cups Granulated Sugar
1 Tablespoon Ground Cardamom
1/2 teaspoons Cinnamon
1/4 teaspoons Nutmeg
1/4 cups Chopped Hazelnuts, Toasted
1/4 cups Shredded Coconut

1
1. Preheat the oven to 400 F. In a bowl, thoroughly whisk together the cooled melted butter, milk, eggs, canola oil and rose water. In another large mixing bowl combine the flour, baking powder, salt, sugar, cardamom, cinnamon and nutmeg. Whisk them together to get out any lumps and fully aerate the dry mixture. Pour the wet ingredients into the bowl of dry ingredients and whisk it all together until just combined. You don't want to over work it, if there are still a few little lumps it's all good.
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2. Switch to a rubber spatula and gently fold in the hazelnuts and coconut. My mom adores coconut, and it ended up adding fantastic texture along with the hazelnuts. Take a 12 well standard size muffin pan and liberally spray it with cooking spray. Using a heaping 1/4 cup to measure, distribute the batter evenly among the 12 wells of the prepared muffin pan.
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3. Bake the rose cardamom muffins for about 15 minutes, until the edges are golden and a toothpick inserted in the middle comes out clean. Remove pan from oven and set it on a rack. Let them cool in the muffin pan for a few minutes, then remove them to a rack to finish cooling.
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4. When the rose cardamom muffins are cool enough to handle you are ready to serve! Eating them warm out of the oven is ideal, but they also keep very well for a couple of days in an airtight container. The flavors really spoke to my Lebanese heritage. These will wow at your next brunch!

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 stick Butter, Melted And Cooled, 1 cup Milk, 2 whole Eggs, 1 Tablespoon Canola Oil, and more.

Yes, Rose Cardamom Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rose Cardamom Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions