Muffins with Hazelnut and Pistachio Cream are soft and delicious treats with a mixed heart of hazelnut and pistachio cream, a single batter with two different flavors.
These simple treats are really very good and fragrant, perfect for any occasion, at breakfast or snack time, even great to enjoy with a nice cup of hot tea.
The muffins with a creamy heart are therefore perfect for any sweet break of the day, and the recipe for making them is really very simple, it only takes a few minutes because the batter is prepared quickly without much work!
The secret for perfect muffins like the American ones is to mix very little, the batter must be lumpy, the more you work it, the less soft they will be!
Note down the recipe and make them yourselves, you can always customize and fill them with other creams or different jams!
Which flavor do you prefer, hazelnut or pistachio?…I love both!
THESE RECIPES MIGHT INTEREST YOU
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Muffins with Hazelnut and Pistachio Cream
- 2 cups all-purpose flour
- 3/4 cup milk
- 5 tbsp butter
- 2/3 cup sugar
- 2 eggs (medium)
- Half lemon zest (grated)
- Half packet baking powder
- 6 tsp hazelnut cream
- 6 tsp pistachio cream
- to taste chopped pistachios
- to taste chopped hazelnuts
Tools
The muffin pans can be found here
You can also use a single 12-cup mold available here.
- Bowl
- Wooden Spoon
- 2 Muffin Tray
- 12 Cupcake Liners (paper)
- Oven
Preparation for the Muffins with Hazelnut and Pistachio Cream
In a bowl, work the eggs with the sugar, add the softened butter and grated lemon zest, mix everything well, then add the milk, finally pour in the sifted flour and baking powder, mix with the wooden spoon, without working the batter too much.
Take two muffin trays ( I bought them here) and place the liners inside the molds.
Fill each liner with half a ladle of batter, fill half the muffins with hazelnut cream and the other half with pistachio cream.Cover each muffin with another ladle of batter.
Place the chopped pistachios on top of the muffins filled with pistachio cream and the chopped hazelnuts on those filled with hazelnut cream.
Bake the muffins in a preheated static oven at 356°F for 20 minutes, if using a convection oven, set it to 338°F for 20 minutes.
If you use larger liners, increase the baking time by 5 minutes.Remove the muffins with hazelnut and pistachio cream from the oven, remove the liner from the mold and let cool on a wire rack, if desired, you can also sprinkle with powdered sugar!
Here are the muffins ready to serve, good, soft, creamy with a hint of lemon!
Advice and Variants
Muffins keep perfectly for 3-4 days sealed in a glass dome or an airtight bowl.
To prevent the creams from sinking, always put them in the upper part of the liner, or freeze the creams in small teaspoons first, they will melt during baking for a creamier effect.
You can fill the muffins with anything else according to your taste.
TRY THESE MUFFIN RECIPES AS WELL MUFFIN
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