The STRAWBERRY AND PISTACHIO MUFFINS are an explosion of flavor and freshness in every bite. These super quick, soft and indulgent treats combine the juicy sweetness of strawberries with the richness and crunch of pistachios, creating a balanced and satisfying taste experience.
These muffins are perfect for a quick and nutritious breakfast, an afternoon sweet snack, or even as a light dessert after a meal. They are lovely served warm or cold and can be enjoyed with a cup of tea or coffee for a moment of pure pleasure.
Their versatility makes them suitable for any occasion, whether a birthday party, an outdoor picnic, or simply a delightful treat to enjoy alone or with company. With their bright colors and delicious flavor, strawberry and pistachio muffins are sure to become a new classic in your favorite recipe collection.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 7 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 241.78 (Kcal)
- Carbohydrates 38.54 (g) of which sugars 21.24 (g)
- Proteins 5.72 (g)
- Fat 8.57 (g) of which saturated 1.31 (g)of which unsaturated 6.76 (g)
- Fibers 1.80 (g)
- Sodium 77.61 (mg)
Indicative values for a portion of 92 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
- 1 container plain natural yogurt (125 g (4.4 oz; about 1/2 cup))
- 1 egg (medium, at room temperature)
- 2 tbsp sunflower oil (30 g)
- lemon zest
- 1 1/4 cups all-purpose flour (type 00) (150 g)
- 1/3 cup pistachios (chopped or pistachio flour (50 g / 1.8 oz))
- 2 tsp baking powder
- 1/2 cup sugar (120 g (about 1/2 cup + 1 1/2 tbsp))
- 1 pinch salt
- 1 1/3 cup strawberries (200 g (7 oz), hulled and chopped)
Tools
- 2 Bowls
- 1 Hand whisk
- 1 Spoon
- 7 Muffin tins disposable
- 1 Sifter
Steps
Preparing the STRAWBERRY AND PISTACHIO MUFFINS is very easy and quick.
In a bowl place the egg, the lemon or lime zest, the yogurt at room temperature and the sunflower oil. Whisk the liquids together with a hand whisk and set aside.
Place the pistachios in a food processor and grind them finely. Alternatively, you can use ready-made pistachio flour.
In a bowl put all the dry ingredients: sifted all-purpose (00) flour and baking powder, pistachio flour, sugar and salt. Mix them, make a well in the center and add the liquid mixture.
Stir everything with a spoon until you obtain a smooth batter. Wash the strawberries, dry them and cut them into pieces. Add them to the batter and fold them in gently.
Grease and flour the disposable aluminum muffin molds (alternatively use paper liners) and fill them to 3/4 with the batter.
Bake the strawberry and pistachio muffins in a preheated conventional oven at 338°F (170°C) and cook for 30 minutes.
Check for doneness with a toothpick. Once baked, remove from the oven and let them cool completely.
Then unmold them and dust with powdered sugar.
STORAGE
Strawberry and pistachio muffins can be stored at room temperature for 1–2 days. If you want to keep them longer and avoid mold, you can refrigerate them for up to 4 days.
