Do you like pistachios? And if I tell you that these muffins with pistachio cream have a soft and creamy heart, do I intrigue you? Let’s try these sweet and delicious muffins together, perfect for breakfast or an after-school snack. A quick, easy, and delicious recipe, just the way we like it!
I often used the pistachio cream by Fabbri 1905, present in the gift boxes of the Fabbri Family that have been appearing in my kitchen for about a year to present you many new recipes with their products. Below you will find other recipes, my favorites, that I have presented over the past year.
These delicious muffins literally conquered my colleagues, from Giorgia who wanted three just for her to Matilde who devoured one in just two bites! The muffins are soft, fragrant, and truly delicious, with that soft heart of the pistachio spread! You can use the 20% discount code reserved for my blog readers to purchase the pistachio cream by Fabbri 1905 directly from their store. Just type FABBRIRICETTEDIBEA20 before checking out.
Do not miss the pistacchiotti, cookies with pistachio cream that disappear as soon as I serve them at the table. Then there are the French toast roll-ups with pistachio, very easy to prepare, they are super delicious! If you love tiramisu, you can’t miss the pistachio tiramisu without whipped cream and eggs. If instead, you are a fan of small pastries, you could try the pistachio and pan brioche truffles: one leads to another, you’ll see!
Each link below is clickable and will take you directly to the recipe you have chosen to read. I remind you that I am waiting for you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day! An unmissable appointment to start the day with a sweet or savory treat!
Now let’s move on to the recipe for muffins with pistachio cream. You will find the video recipe under the first picture, so you can prepare them with me in my kitchen! Remember: before preparing the muffins, you must freeze the pistachio cream balls for at least 30 minutes. This time will allow the cream to solidify and remain creamy during the muffin baking.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring, All Seasons
- Energy 130.76 (Kcal)
- Carbohydrates 21.89 (g) of which sugars 6.02 (g)
- Proteins 4.07 (g)
- Fat 3.62 (g) of which saturated 0.49 (g)of which unsaturated 0.79 (g)
- Fibers 2.52 (g)
- Sodium 48.63 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Muffins with Pistachio Cream
- 1.5 cups flour (for soft pastries)
- 2 tbsps potato starch (or cornstarch)
- 1/4 cup brown sugar
- 2 eggs (at room temperature)
- 1 pinch salt
- 3 tbsps plain yogurt
- 1.75 oz pistachio cream (by Fabbri 1905)
- 1 tbsp fruit topping (pistachio flavor)
- 1 packet baking powder (not vanilla-flavored)
- to taste crushed pistachios
- to taste brown sugar (for muffin tops)
Tools for Preparing Muffins with Pistachio Cream Soft and Creamy
- 1 Bowl
- 1 Mixer
- 1 Scale
- 1 Sieve
- 1 Spoon
- 1 Muffin Pan
- 12 Cupcake Wrappers
- 1 Oven
- 1 Cooling Rack
- 1 Baking Pan
- 1 Freezer
- 1 Parchment Paper
- 2 Teaspoons
In the list of necessary tools for making this recipe, I indicated a baking pan, two teaspoons, the freezer, and parchment paper, because we will need them to prepare the pistachio cream balls to freeze for at least 30 minutes before proceeding with the preparation of the pistachio muffins!
Steps for the Soft and Creamy Pistachio Cream Muffin Recipe
Let’s start the preparation of the muffins with the pistachio balls. Take the pistachio cream, two teaspoons, a baking pan, a sheet of parchment paper, and proceed as follows: place the sheet of paper in the baking pan, which obviously needs to be rather small, since we will then place it in the freezer.
With two teaspoons, scoop out small amounts of pistachio cream, form 12 balls distributing them on the parchment paper. Place the baking pan in the freezer and wait 30 minutes. This time will allow the balls to solidify to achieve a creamy heart during the baking of the muffins.
After this time, preheat the oven to 350 degrees Fahrenheit (180 Celsius) in static mode so it is hot when we bake the muffin pan for baking.
Then take the bowl with high sides, pour in the brown sugar, and crack the two eggs at room temperature. Add a pinch of salt and mix the batter for several minutes with the electric mixer. We need to achieve a frothy, whitish cream. Then add the plain yogurt and the pistachio topping, also by Fabbri 1905.
Continue mixing with the electric mixer. Then, take the flours and the packet of baking powder, preferably not vanilla-flavored, so as not to affect the intense pistachio aroma. With a spoon and using the sieve, incorporate the flours.
Continue working with the mixer until you eliminate lumps and the cream is smooth. Now take the muffin pan and place the 12 cupcake wrappers. Pour the egg and flour mixture in, placing a ball of pistachio cream that has now solidified in the center of each wrapper. Sprinkle the tops of all muffins with brown sugar and crushed pistachios.
Place the pan on the middle rack of the oven at 350 degrees Fahrenheit (180 Celsius) in static mode. Let bake for about 20-25 minutes. Always do the toothpick test before turning off the oven and then removing the muffins or any other dessert you are preparing.
Immediately remove the muffins from the pan and let them cool on a cooling rack. This way, the moisture inside will have a chance to evaporate.
Before serving the pistachio muffins with a creamy and delicious heart, we can dust them with powdered sugar. I didn’t add this ingredient to the list because I often don’t use it, but this time the treats were for colleagues, and for the photos, they indeed looked nicer with than without it.
All that remains is to wish you a good appetite and remind you that I am waiting for you every day here on my blog with many quick, easy, and delicious recipes like this one!
Storage and Recipe Variations:
Storage of pistachio muffins: we can store the muffins in a cake container for a couple of days. They will remain as soft as freshly baked.
Recipe variations: if you don’t want to use plain yogurt, you can replace it with vegetable oil, about 1/4 cup (50 ml). If you don’t have brown sugar, you can use white sugar keeping the same amount indicated in the ingredient list. The same goes for pistachio topping: if you don’t have it, you can replace it with a tablespoon of pistachio cream by Fabbri 1905. This ingredient, in both cases, will add more flavor to the muffins, making them recognizable by the aroma.
