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Pistachio muffins with strawberry filling
- (1)
-
Preparation time:
30 min -
Difficulty:
-
Number of ingredients:
20
Pistachio muffins with strawberry filling can be the perfect dessert when you want to impress with a nutty-fruity dessert. The pistachio flavour is not overpowering because we use real pistachio nuts and not artificial flavourings. Add the intensity of the strawberry flavour and our taste buds will be forever grateful!
We will add ground pistachios to the muffin batter. We will add pistachio pieces, which become extremely soft when the muffins are baked. The pistachio pieces are small and instead of giving us an unsuitable texture, they will only give us the sharp taste of pistachios.
BAM tip: we will also use eggs in the muffin recipes. The size of the eggs affects the ratio of the ingredients and therefore the texture and taste. You have probably followed a recipe to the letter and the result was not what you expected. In this case, the size of the eggs is almost certainly to blame, as they were either too small or too large for the amount of (mainly) dry ingredients. So if the recipe calls for a certain egg size, take this into account.
The pistachio muffins can also be served with:
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.
Ingredients:
For the pistachio muffins:
- 112 g unsalted shelled pistachios (without shells)
- 200 g flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 115 g unsalted butter, softened to room temperature
- 200 g sugar
- 2 teaspoons BAM vanilla paste
- 3 large egg whites, room temperature
- 3/4 teaspoon pure almond extract
- 120 g full-fat sour cream, room temperature
- 120 ml whole milk, room temperature
- optional: 1 tiny drop of green food colouring
For the strawberry glaze:
- 25 g freeze-dried strawberries
- 235 g unsalted butter, softened to room temperature
- 480 g powdered sugar
- 45 ml sweet cream
- 1 teaspoon BAM vanilla paste
- salt, to taste
- optional garnish: slices of fresh strawberries
Instructions:
Preparation procedure:
1
Grind the pistachios into fine crumbs.
2
Preheat the oven to 180°C. Line a 12-cup muffin tin with paper muffin cases.
3
Prepare the muffins. Mix flour, baking powder, baking soda, salt and 3/4 cup pistachio crumbs. Reserve the rest of the pistachio crumbs for garnish.
4
Using a hand or stand mixer fitted with the paddle attachment, beat the butter at high heat until smooth and creamy - about 1 minute. Add the sugar and beat on high for a further 2 minutes until the mixture is creamy. Add the egg whites, BAM vanilla paste and almond extract. Beat at medium to high speed until just combined, then fold in the sour cream. With the mixer on low speed, add the dry ingredients until just combined. With the mixer still running on low, slowly pour in the milk until just combined. Make sure there are no lumps at the bottom of the container. The batter will be slightly thick.
5
Fill the paper cases only ⅔ full with the mixture. Bake between 19-22 minutes. The muffins must cool completely before adding the glaze.
6
Prepare the glaze. Using a blender or food processor, process the freeze-dried strawberries into powdered crumbs. In a large bowl, using a hand or stand mixer fitted with a whisk or beater attachment, beat the butter at medium speed until creamy, about 2 minutes. Add the icing sugar, strawberry powder, cream and BAM vanilla paste. Beat on low speed for about 30 seconds, then switch to high speed and beat for another 2 minutes. Taste. If the frosting is too sweet, you can add a pinch of salt.
7
Garnish the cooled muffins with the remaining pistachio crumbs and strawberry slices.
Discount on products used in the recipe - 10%:
-0,99 €
Total:
9,90 €8,91 €
-10%
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