Pistachio muffins are my greedy way to say good morning! I loved these muffins both for their heady scent and for their softness but above all for the crazy gluttony of the creamy heart. Preparing these muffins is very simple and, lovers of pistachio sweets, I am sure that they will not miss the recipe.
For safety I frozen the pistachio cream balls before inserting them in the dough, in order to avoid that during the cooking, the filling fell all over the bottom of the muffins and it worked! Well friends, that’s all for today, I leave you with my pistachio muffins and I wish you a sweet day: *

  • Servings for 6 muffins:
  • 25 gr of butter
  • 50 gr of sugar
  • 1 egg
  • 125 gr of 00 flour
  • 1 teaspoon of baking powder
  • 50 ml of milk
  • 1 tablespoon of pistachio paste
  • For the filling:
  • 100 gr of pistachio paste
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 15 min
  • cooking: 20 min
  • total: 35 min + 2 hours in the freezer

Method

How to make pistachio muffins

With the 100 grams of pistachio paste form small balls on the parchment paper.
Transfer to the freezer 2 hours before preparing the muffins.

In a large bowl, work the sugar with the butter.
Add the spoonful of pistachio paste and the egg, then mix well.

Now put the baking powder and the flour, then the milk.

Now fill the cups with 2/3 of the dough.
Add the scoop of frozen pistachio paste to the center of each and cover with the remaining dough and a shelled pistachio.

Bake in preheated oven at 180 ° C for 20 minutes.

Your pistachio muffins are ready to serve.

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