These pistachio muffins are not only delicious, but also easy to make. The beautiful green treats are great for breakfast or as a snack.
- Serves: 12 persons
- ¾cup, plus 2 tablespoons pistachios, shelled and divided
- ¾cup caster sugar , divided
- 6ounces butter, softened and divided
- 2large eggs
- 1 ½cups self-rising flour
- 4tablespoons milk
- 4tablespoons powdered sugar
Step 1Gather the ingredients. Preheat oven to 350 F. Line a 12-cup muffin tray with paper or silicone liners.
Step 2Put 3/4 cup of the pistachios and half of the sugar into a food processor and pulse until the nuts are finely chopped like coarse sand.
Step 3Add the remaining sugar, 4 tablespoons of softened butter, and eggs to the food processor. Pulse again to create a smooth lump-free batter.
Step 4Add the flour into the food processor and pulse again until all the flour of it is incorporated. Do this quickly, as all the flour needs to be incorporated, but be careful not to overmix.
Step 5Divide the cake batter equally between the muffin cups. Tap the tray lightly onto the work surface to settle the batter. Bake for about 30 minutes on the bottom shelf of the oven until they have risen and are a golden brown.
Step 6Remove from the oven and cool on a rack. Do not remove the paper or silicone liners until they are completely cooled.
Step 7Using a stand or hand mixer, cream together the remaining 2 tablespoons of butter and powdered sugar until smooth. Keep in the refrigerator for decorating the muffins later. Finely chop the 2 tablespoons of pistachios for decorating.
Step 8Spoon a little of the buttercream onto the cooled muffins and sprinkle with the chopped nuts. Enjoy!