Pistachio and cherry jam muffins
Ingredients
- 1 egg
- 120 g flour
- 1 tsp baking powder
- 50 g almond powder whole almond if possible
- 40 g sugar
- 60 ml milk
- 40 g butter
- 3 tsp pistachio paste containing only pistachio with no other added ingredients
- 10 g peeled pistachios
- 12 tsp cherry jam
- 1 pinch salt
- 1 tbsp amaretto optional
Instructions
- In a salad bowl, beat the eggs with the sugar.
- Melt the butter, add it to the mixture eggs + sugar and mix.
- Add the milk and the pistachio paste.
- Gradually add the flour, the baking powder, the almond powder and the pinch of salt while mixing well to homogenize the dough.
- You can add a tablespoon of amaretto to the dough if you wish.
- Fill muffin cups with a tablespoon of dough. Then add 2 teaspoons of jam per muffin, and cover the jam with another tablespoon of dough.
- Crush the peeled pistachios in a mortar and sprinkle the pistachio pieces over the dough.
- Bake for about 20 minutes at 175 °C. Check the cooking time with the tip of a knife.
Notes
You can try this recipe by replacing the cherry jam with raspberry jam, which also goes very well with pistachios.
You can also sprinkle your muffins with crushed hazelnuts or flaked almonds.
For a vegan version: replace the butter by a neutral oil, use almond milk, and replace the egg by applesauce.