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Pistachio Muffins with Mascarpone and Pistachio Crumble Recipe

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★★★★

3.8 from 55 reviews

These Pistachio Muffins offer a delightful nutty flavor with a moist crumb and optional luscious pistachio cream filling. Topped with a crunchy pistachio crumble, these muffins are perfect for breakfast or a snack. The recipe combines ground pistachios into the batter, enhancing the texture and flavor uniquely, with optional pistachio cream disks for an extra burst of richness.

Ingredients

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Muffin Batter

  • 1 1/3 cups raw shelled pistachios
  • 1.5 cups all-purpose flour
  • 2.5 tsp baking powder
  • 2/3 tsp salt
  • 1/2 cup unsalted butter (at room temperature)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/3 cup mascarpone cheese
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2/3 cup whole milk

Pistachio Crumble Topping

  • 1/4 cup raw shelled pistachios
  • 2 tbsp granulated sugar
  • 1.5 tbsp unsalted butter

Pistachio Cream Filling (Optional)

  • 4.5 tbsp pistachio cream

Instructions

  1. Make the pistachio crumble (optional step): Grind the 1/4 cup raw shelled pistachios in a food processor or blender until you achieve a coarse crumb texture. Melt butter in a small saucepan, then add the crushed pistachios and 2 tablespoons of granulated sugar. Stir quietly and set aside to cool.
  2. Prepare the pistachio filling (optional step): Portion pistachio cream into half tablespoon-sized discs on parchment paper and place these in the freezer to firm up while you prepare the muffin batter.
  3. Grind pistachios for batter: Using a food processor or blender, grind 1 1/3 cups of shelled pistachios until they are sand-like in texture.
  4. Combine dry ingredients: In a large bowl, mix together the ground pistachios, all-purpose flour, baking powder, and salt. Set this dry mixture aside.
  5. Cream butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, cream together the 1/2 cup room temperature unsalted butter and 3/4 cup granulated sugar until the mixture is light and fluffy, usually a few minutes.
  6. Add mascarpone and wet ingredients: Mix in the mascarpone cheese until combined, then add the eggs, whole milk, vanilla extract, and almond extract. Beat briefly; the batter may look clumpy due to butter, which is normal.
  7. Combine wet and dry mixtures: Add the wet ingredients into the dry mix and gently fold using a spatula until just combined, taking care not to overmix.
  8. Optional resting: Cover the muffin batter with cling wrap and let it rest for one hour. This allows the leavening agents to activate, helping the muffins develop a nice dome.
  9. Prepare oven and muffin pan: Preheat the oven to 400°F (204°C). Line a muffin pan with 9 muffin liners.
  10. Fill muffin liners: Using an ice cream scoop, place a small amount of muffin batter into each liner. Add a frozen pistachio cream disc on top if using, then cover with the remaining muffin batter to enclose the pistachio cream.
  11. Add crumble topping: Sprinkle the prepared pistachio crumble evenly on top of each muffin.
  12. Bake muffins: Bake at 400°F for 10 minutes. Then lower the oven temperature to 350°F (177°C) without removing the muffins and bake for an additional 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
  13. Cool and serve: Remove the muffins from the oven and let them cool in the pan for a few minutes. Transfer them to a wire rack to cool completely before serving. Enjoy!

Notes

  • The pistachio cream filling is optional but adds a lovely moist, rich burst inside the muffin.
  • Letting the batter rest for one hour helps to activate the leavening for taller muffin domes but can be skipped if in a hurry.
  • Ensure butter is softened to room temperature to cream properly for a fluffy texture.
  • To freeze leftover muffins, wrap individually and store in a freezer bag for up to 3 months.
  • This recipe makes 9 standard-sized muffins; adjust ingredient quantities for larger batches accordingly.

Keywords: Pistachio muffins, nut muffins, pistachio cream filling, homemade muffins, baking with nuts, moist muffins, flavored muffins

Find it online: https://foodiecara.com/pistachio-muffins-with-mascarpone-and-pistachio-crumble-recipe/