Pistachio and white chocolate muffins are delicious treats born from the union of these two tasty main ingredients and a few other simple and genuine ones.
These delicate treats can be prepared with the help of the little ones at home, who are usually very happy to participate in these activities, especially when it comes to making and baking “little cakes.”
They are suitable for breakfast, afternoon snacks, or can be given to children for school.
Those who love pistachios will certainly love these muffins, which are great companions for a good coffee, tea, or to be dipped in milk and coffee.
Moreover, they have quick baking times, similar to cookies, so even if you feel like preparing them in the summer, don’t hesitate! You will need to keep the oven on for just a short time!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 250.22 (Kcal)
- Carbohydrates 27.03 (g) of which sugars 16.18 (g)
- Proteins 5.27 (g)
- Fat 13.99 (g) of which saturated 2.84 (g)of which unsaturated 5.05 (g)
- Fibers 1.45 (g)
- Sodium 55.83 (mg)
Indicative values for a portion of 62 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
- 4.2 oz white chocolate
- 1 cup pistachio flour
- 1.25 cups all-purpose flour
- 7 tbsp sugar
- 2 eggs (large)
- 0.25 cup milk
- 3.5 tbsp sunflower oil
- 1 packet baking powder
- 1 packet vanillin
- to taste salt
- 0.7 oz powdered sugar
Tools
- Electric Whisk
- 1 Spatula
- 12 Cupcake Liners
- 1 Non-stick Baking Tray for muffins and cupcakes
- Grater with large holes
Steps
To prepare pistachio and white chocolate muffins, start by sifting the flour with the baking powder.
Using a grater with large holes, grate the white chocolate and set it aside for now.
It is important to grate the chocolate and not cut it with a knife, otherwise, it will create voids inside the muffins when it melts during baking. Moreover, following this advice, its flavor will spread better throughout the treats.
Separate the egg whites from the yolks and, with the help of electric whisks, beat the whites until stiff peaks form.
In a separate bowl, mix the yolks with the sugar and vanillin (or 1 teaspoon of vanilla extract).
Add the oil to the yolk mixture and mix.
Then, in the same bowl, add the sifted flour with baking powder and incorporate by pouring in the milk.
Finally, add the grated chocolate, the remaining pistachio flour, and the beaten egg whites, folding them in with a spatula using upward movements.
Distribute the mixture into a muffin pan, in whose cavities we have inserted the cupcake liners.
Fill just above halfway, sprinkle the surface of the treats with a little pistachio flour.
Bake at 356°F (180°C) for 15 minutes in a preheated, static oven at the central level. Do the toothpick test before removing from the oven.
The white chocolate and pistachio muffins are thus ready.
When cool, dust with powdered sugar to taste.
Under a glass dome, or better yet in an airtight container for cakes, they keep at room temperature for 4 or 5 days.
Under a glass dome, or better yet in an airtight container for cakes, they keep at room temperature for 4 or 5 days.
Here is a selection of products very useful in making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products very useful in making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
