Do you like pistachio? What if I tell you these pistachio cream muffins have a soft, creamy center — curious? Let’s try these sweet and indulgent muffins together, perfect for breakfast or an after-school snack. A simple, quick and delicious recipe, just the way we like it!
I have often used the Fabbri 1905 pistachio spread, included in the gift boxes from the Fabbri Family that have been popping up in my kitchen for about a year now to present many new recipes using their products. Below you will find other recipes, my favorites, that I shared over the past year.
These delicious muffins literally won over my colleagues — from Giorgia, who wanted three all for herself, to Matilde who devoured one in only two bites! The muffins are soft, aromatic and truly tempting, with that soft center of pistachio spread! You can use the 20% discount code reserved for my blog readers to buy the Fabbri 1905 pistachio cream directly from their store. Just enter FABBRIRICETTEDIBEA20 before completing your purchase.
Don’t miss the pistacchiotti — cookies with pistachio cream that disappear as soon as I serve them. There are also the pistachio french toast roll-ups, very easy to make and super indulgent! If you love tiramisù, don’t miss the pistachio tiramisù without whipped cream or eggs. If you prefer petit four, try the pistachio truffles with brioche: they’re addictive!
Each link below is clickable and will take you directly to the recipe you choose to read. I remind you that I’m waiting for you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day! A can’t-miss appointment to start the day with a sweet or savory little treat!
Let’s move on to the recipe for pistachio cream muffins. You will find the video recipe below the first photo so you can make them with me in my kitchen! Remember: before making the muffins you must freeze the small balls of pistachio cream for at least 30 minutes. This time allows the cream to firm up and remain creamy during baking.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, 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 2/3 cups all-purpose flour (for soft cakes)
- 3 3/4 tbsp potato starch (or cornstarch (about 30 g))
- 1/4 + 1 cup + tbsp brown sugar
- 2 eggs (at room temperature)
- 1 pinch salt
- 3 tbsp plain yogurt
- 2 oz pistachio cream (Fabbri 1905 (about 3 1/3 tbsp, 50 g))
- 1 tbsp fruit topping (pistachio-flavored)
- 1 packet baking powder (not vanilla)
- to taste chopped pistachios
- to taste brown sugar (for the muffin tops)
Tools to prepare pistachio cream muffins with a soft, creamy center
- 1 Bowl
- 1 Electric mixer
- 1 Kitchen scale
- 1 Sieve
- 1 Spoon
- 1 Muffin tin
- 12 Paper liners
- 1 Oven
- 1 Cooling rack
- 1 Baking tray
- 1 Freezer
- 1 Parchment paper
- 2 Teaspoons
In the list of tools required for this recipe I included a baking tray, two teaspoons, the freezer and the parchment paper because we will use them to prepare the pistachio cream balls that must be frozen for at least 30 minutes before proceeding with the preparation of the pistachio muffins!
Recipe steps for soft, creamy pistachio muffins
Let’s start preparing the pistachio balls. Take the pistachio cream, two teaspoons, a baking tray, a sheet of parchment paper and proceed as follows: place the parchment paper on the tray — the tray should be fairly small since it will go into the freezer.
Use two teaspoons to scoop small portions of the pistachio cream, form 12 small balls and distribute them on the parchment paper. Place the tray in the freezer and wait 30 minutes. This time allows the balls to firm up so they keep a creamy center while the muffins bake.
After that time, preheat the oven to 356°F (conventional setting) so it’s hot when you bake the muffin tin.
Next, take a large bowl, add the brown sugar and break in the two eggs at room temperature. Add a pinch of salt and beat the mixture for several minutes with the electric mixer until you obtain a pale, frothy cream. Add the plain yogurt and the pistachio topping, also from Fabbri 1905.
Continue working with the electric mixer. Then take the flours and the baking powder (preferably not vanilla) so as not to alter the intense pistachio aroma. Using a spoon and a sieve, add the dry ingredients to the mixture.
Beat with the mixer until lumps are gone and the batter is smooth. Now take the muffin tin and place 12 paper liners. Pour the egg-and-flour batter into each liner, and place one frozen ball of pistachio cream in the center of each. Sprinkle the tops of all the muffins with some brown sugar and chopped pistachios.
Bake the pan on the middle shelf of the oven at 356°F (conventional). Bake for about 20–25 minutes. Always do the toothpick test before turning the oven off and removing the muffins.
Immediately remove the muffins from the tin and let them cool on a cooling rack. This allows any internal moisture to evaporate.
Before serving the pistachio muffins with a creamy, tempting center you can dust them with powdered sugar. I didn’t add this to the ingredient list because I often skip it, but this time the treats were for colleagues and they did look nicer with it in the photos.
Wishing you enjoy your meal and reminding you that I’m here every day on my blog with many easy, quick and delicious recipes like this one!
Storage and recipe variations:
Storage of pistachio muffins: You can store the muffins in a cake keeper for a couple of days. They will stay soft as if just baked.
Recipe variations: If you don’t want to use plain yogurt, you can replace it with vegetable oil, about 3 1/3 tbsp (approximately 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 the pistachio topping: if you don’t have it, you can replace it with one tablespoon of Fabbri 1905 pistachio cream. In both cases, this ingredient will add more pistachio flavor to the muffins, making them recognizable by their aroma.
