Pistachio white chocolate muffin
9
Pistachio & white chocolate muffins
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flour|260|g
sugar|150|g
baking powder|11|g
salt|0.5|tsp
eggs|2|pcs|room temperature
buttermilk|120|ml ~ milk|120|ml|+ 1 tbsp lemon juice
neutral oil|100|ml
pistachio flavouring|1|tsp
white chocolate|150|g
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In one bowl: mix flour, sugar, baking powder, salt.
In another bowl: eggs, buttermilk, oil, pistachio flavouring.
Pour the wet into the dry.
Mix very briefly.
The batter should be thick and lumpy.
Add the chocolate without overmixing.
Rest the batter 30 minutes at room temperature.
Preheat the oven to 220°C.
Fill the muffin tins to the brim.
Bake 5 minutes at 220°C.
Lower to 180°C without opening the oven.
Bake another 15–18 minutes.
Let cool 5 minutes before unmoulding.
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A little brown sugar on top for an American-style muffin
Never overmix
Optional: add 100 g crushed pistachios
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bento
baking
sweet
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Easy
Optional oven ~ microwave
No
By hand ~ cutlery
Low
Mild
Medium
Stays moist
Crumbs likely
