I think that I said this a lot of times already, but please let me do it one more time: I love, LOVE pistachios. I love it in lattes, icecreams, and whatever can be pistachio-flavoured. Ok. Moving on…
A while ago, I showed you how to make pistachio paste at home and back then I was telling you that I was testing some recipes with the paste. Well, the time has come for me to show you one of those recipes and they are, of course… pistachio muffins!
Pieces: approx. 15 | Prep. Time: 10 mins | Waiting Time: n/a | Bake Time: 10 mins | Temperature: 170 C | Difficulty: Easy
- 125 grams flour
- 100 grams caster sugar
- 125 grams butter – at room temperature
- 10 grams baking powder
- 2 eggs at room temperature
- 2 tablespoons of milk
- 3-4 tablespoons pistachio paste – recipe here
- muffin tin
- 12 muffin cases
- a whisk or hand mixer
- a tablespoon and teaspoon
1. Mix the caster sugar and butter together until a thick paste is formed.
2. Stiff the flour and baking powder and add them to the butter-sugar mixture. Mix well until a dough is formed.
3. Add the eggs, one by one, mixing well between each egg. You want the egg to be fully combined before adding the second one.
4. Add the milk too and mix well.
5. And last but not least… la piece de resistance… add the delicious pistachio paste and mix well. I think 3-4 tablespoons are enough because you want to taste that subtle pistachio flavour, but still taste the muffin itself.
6. Using a tablespoon and a teaspoon, fill each muffin case 2/3 up. This batter will give you 12 gorgeous muffins.
7. Bake the muffins at 170 C for about 20 minutes. It’s really important to “know” your oven when baking. Mine, for example, tends to get really hot no matter what I do and my muffins are ready in 18 minutes or so, and they’re still a little too brown at the bottom.
Muffins are one of my favourite go-to desserts when I’m craving something sweet. They are super easy to make and if you have one of those fancy stand mixers, you can dump all the ingredients in, mix for a couple of minutes and ta-da! you have muffins batter!
The batter is airy and fluffy, which will guarantee a dreamy muffin.
I like that they have a subtle, yet noticeable pistachio taste, but you can still taste the egg and butter – which is what I like. If you want a ton of pistachio in them, by all means – add more pistachio paste. But keep in mind the taste might be too strong.
The muffins will last for a few days (if you don’t eat them while they’re still warm from the oven) kept in an air-tight container. Otherwise, they will dry out pretty fast and won’t be as tasty. No one likes dry muffins.
This was one of the most exciting recipes I ever tried and I simply love it so much!
I do hope you give these pistachio muffins a try, and if you’re a pistachio addict like me – I hope I just made your day better.