Raspberry and Pistachio Muffins

Raspberry and Pistachio Muffins

Rich pistachio and tart raspberry make a lovely pairing in these soft muffins. This combination is often used in a variety of sweet preparations such as cakes, macaroons, ice creams, and verrine desserts. 

Pistachios, with their slightly sweet taste and richness, offer a pleasant contrast to the acidity and freshness of the raspberries. 

To incorporate this combination into your cooking, we have a simple muffin recipe! 

Ingredients for 12 muffins:

180 g of fresh or frozen raspberries depending on the season

150 ml of milk

3 eggs

180 g flour

70 g of unsalted pistachios, for my part I opted for pistachio puree

60 g of whole or white sugar

1 sachet of baking powder

Preparation:

Preheat your oven to 180°

In a salad bowl, beat the eggs, flour, yeast and sugar.

Pour in the milk gradually, mixing until a homogeneous mixture is obtained.

Incorporate the pistachio, mix then add the raspberries delicately. 

Pour the mixture into the silicone muffin molds.

Add a raspberry in the center and crushed pistachio.

Bake for approximately 20 minutes depending on your oven.