1 ½ cups All-purpose flour

1 cup Granulated sugar

2 tsp Baking powder

¼ tsp Fine sea salt

½ cup Unsalted butter, softened

2 large Eggs, room temperature

½ cup Whole milk, room temperature

1 ½ tbsp Pure rose water

1 tsp Pure vanilla extract

1 tbsp Dried edible rose petals, finely chopped

Optional: Pink food coloring

1. Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.

2. Cream: Beat softened butter and sugar until light and fluffy (3-4 mins).

3. Wet: Add eggs one at a time, beating well. Stir in vanilla and rose water.

4. Combine: Alternately add flour mixture and milk, starting and ending with flour. Mix until just combined.

5. Fold: Gently fold in the chopped dried rose petals and optional food coloring.

6. Bake: Divide batter into liners (fill 2/3 full). Bake 18-22 minutes until a toothpick comes out clean. Cool completely.

Pro-Tips:

• Rose water intensity varies by brand; start with 1 tablespoon, taste, and add more in ½-teaspoon increments to avoid a “soapy” flavor.

• Ensure eggs and milk are at room temperature to achieve a smooth, emulsified batter.

• Fold the dried rose petals in at the very end to keep them from bruising or losing their color.

Variations:

• Rose & Pistachio: Add ¼ cup finely ground pistachios to the batter and top with a pistachio-rose buttercream.

• Lemon-Rose: Replace 1 tbsp milk with lemon juice and add ½ tsp lemon zest for a bright, citrusy-floral profile.

• Chocolate Rose: Replace 2 tbsp of flour with cocoa powder for a sophisticated marble effect.