CREAM FILLED
PISTACHIO
MUFFIN
Ingredients
- 140 grams (10 Tablespoons) unsalted butter, softened
- 125 grams (1/2 cup plus 2 Tablespoons) granulated sugar
- 3 large eggs
- 45 ml (3 Tablespoons) pistachio oil
- scant 1/2 teaspoon pistachio flavor
- 130 grams (1 cup) cake flour
- 4 grams (3/4 teaspoon) baking powder
- 1.5 grams (1/4 teaspoon) salt
- 1 teaspoon vanilla extract
- 60 ml (1/4 cup) whole milk (or milk substitute), room temperature
- 4 ounces (112 grams) shelled pistachios, for decoration
- Vanilla cream
DIRECTIONS
- Preheat an oven to 425 degrees Fahrenheit and line a muffin tin with paper liners.
- In a large bowl, use a hand mixer to beat together melted butter with sugar, about 1 minute. Add in eggs and vanilla extract and beat until just combined.
- Add in pistachio pudding mix, baking powder, salt, and milk. Mix to combine. Add in all-purpose flour and mix until flour has been incorporated.
- Divide batter amongst each muffin cup, filling 3/4 full. Sprinkle tops with sugar crystals (optional).
- Bake in the preheated 425 degree oven for 7 minutes. After 7 minutes, reduce the heat in the oven to 350 degrees F and continue baking 10 minutes, until muffin is cooked all the way through. Remove from muffin tin and transfer to a wire rack to cool completely.
- You’ll have to let them cool for a bit before you fill them…
- Using a pastry bag or a zip-top bag and a large piping tip plunge the tip directly into the muffin and squeeze the filling in.
