Pistachio Muffins with Buttercream Filling
Ingredients:
For the Muffins:
1 cup all-purpose flour
1 cup ground pistachios (about 1 ½ cups whole pistachios)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
2 large eggs
½ cup milk
⅓ cup vegetable oil (or melted butter)
1 teaspoon vanilla extract
For the Buttercream Filling:
½ cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons heavy cream (or milk)
1 teaspoon vanilla extract
A pinch of salt
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
Prepare the Muffin Batter:
In a food processor, pulse the pistachios until finely ground (but not a paste).
In a large bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
In another bowl, whisk together the granulated sugar, eggs, milk, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fill Muffin Tin: Divide half of the muffin batter evenly among the muffin cups, filling each about 1/3 full.
Make the Buttercream Filling:
In a medium bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, heavy cream, vanilla extract, and salt. Beat until smooth and fluffy.
Add the Filling: Place a small dollop (about 1 teaspoon) of the buttercream filling in the center of each muffin cup on top of the batter. Then, spoon the remaining muffin batter over the filling, covering it completely.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean (the toothpick should not touch the filling).
Cool and Serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. You can dust them with powdered sugar or drizzle with additional buttercream if desired.
Tips:
For an extra touch, you can sprinkle chopped pistachios on top of the muffins before baking.
These muffins are best enjoyed fresh but can be stored in an airtight container for a few days.
Simply Sarah [Zap.Cooking | Content Coordinator]
npub1n0…5pfp6
2024-09-28 19:26:24
in reply to nevent1q…d3ke
Author Public Key
npub1n0pdxnwa4q7eg2slm5m2wjrln2hvwsxmyn48juedjr3c85va99yqc5pfp6Seen on
wss://nostr.huszonegy.worldPublished at
2024-09-28 19:26:24Event JSON
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"content": "Pistachio Muffins with Buttercream Filling\nIngredients:\nFor the Muffins:\n\n1 cup all-purpose flour\n1 cup ground pistachios (about 1 ½ cups whole pistachios)\n1 teaspoon baking powder\n½ teaspoon baking soda\n¼ teaspoon salt\n½ cup granulated sugar\n2 large eggs\n½ cup milk\n⅓ cup vegetable oil (or melted butter)\n1 teaspoon vanilla extract\nFor the Buttercream Filling:\n\n½ cup unsalted butter, softened\n2 cups powdered sugar\n2 tablespoons heavy cream (or milk)\n1 teaspoon vanilla extract\nA pinch of salt\nInstructions:\nPreheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.\nPrepare the Muffin Batter:\nIn a food processor, pulse the pistachios until finely ground (but not a paste).\nIn a large bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.\nIn another bowl, whisk together the granulated sugar, eggs, milk, vegetable oil, and vanilla extract until well combined.\nPour the wet ingredients into the dry ingredients and stir until just combined.\nFill Muffin Tin: Divide half of the muffin batter evenly among the muffin cups, filling each about 1/3 full.\nMake the Buttercream Filling:\nIn a medium bowl, beat the softened butter until creamy.\nGradually add the powdered sugar, heavy cream, vanilla extract, and salt. Beat until smooth and fluffy.\nAdd the Filling: Place a small dollop (about 1 teaspoon) of the buttercream filling in the center of each muffin cup on top of the batter. Then, spoon the remaining muffin batter over the filling, covering it completely.\nBake: Bake for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean (the toothpick should not touch the filling).\nCool and Serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. You can dust them with powdered sugar or drizzle with additional buttercream if desired.\nTips:\nFor an extra touch, you can sprinkle chopped pistachios on top of the muffins before baking.\nThese muffins are best enjoyed fresh but can be stored in an airtight container for a few days.",
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