Pistachio muffins

These are the pistachio muffins you’ve been dreaming of. Soft, moist and packed with pistachios, they’re topped with melted white chocolate and decorated with fresh raspberries for an irresistible finish. I usually bake them in a standard muffin tin lined with paper cases, but the batter also works beautifully as a small pistachio loaf or cake. And why not fold a few raspberries into the batter as well? Highly recommended!

Makes 12 muffins.

Ingredients for pistachio muffins:

• 150 g ground pistachios
• 220 g plain flour
• 1½ teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• 200 g caster sugar
• 115 g butter, melted and cooled
• 3 large eggs
• 260 g sour cream
• finely grated zest of 1 small lemon
• a pinch of salt
• a handful of chopped pistachios, for sprinkling

All the ingredients should be at room temperature.

In a large bowl, whisk together the sugar, melted butter, eggs, sour cream and lemon zest until well combined. Sift the flour, baking powder and bicarbonate of soda directly into the bowl, then add the ground pistachios. Mix gently with a whisk until the ingredients are just combined. Do not overmix.

Line a standard 12-hole muffin tin with paper cases. Divide the batter evenly between the cases and sprinkle the tops with the chopped pistachios.

Bake at 175°C for 25–30 minutes, or until a skewer inserted into the centre comes out clean. Leave the muffins in the tin for a few minutes, then transfer them to a wire rack to cool completely.

To decorate:

• 100 g white chocolate, melted
• chopped pistachios
• fresh raspberries

Drizzle the cooled muffins with the melted white chocolate, then decorate with the chopped pistachios and fresh raspberries.

Enjoy!

Recipe source: Inside the Rustic Kitchen.