Pistachio cream muffins

Total time 40 mins
20 mins preparation time
20 mins cooking time

Adding Kikkoman Naturally Brewed Soy Sauce to vanilla muffins takes their flavour to a new level. When you also add delicious cream and pistachios to the mix, an extraordinary dessert is made.

Ingredients

8 portion(s)

Muffins:

300 g
wheat flour
1 ½ tsp
baking powder
 ½ tsp
baking soda
150 g
sugar
2 
eggs
125 ml
oil
200 ml
milk
1 tbsp
vanilla extract

Pistachio Cream:

200 g
pistachio paste
50 g
white chocolate
125 ml
double cream
50 g
mascarpone

Additionally:

1 tbsp
chopped pistachios
Nutritional facts (per portion): 1184 kJ  /  283 kcal
20.2 g Fat
5.4 g Protein
36.5 g Carbohydrates

Preparation

Step 1

300 g wheat flour – 1 ½ tsp baking powder –  ½ tsp baking soda – 150 g sugar – 2  eggs – 1 tbsp Kikkoman Naturally Brewed Soy Sauce125 ml oil – 200 ml milk – 1 tbsp vanilla extract

Mix the flour, baking powder, baking soda, and sugar together in a bowl. In another bowl, mix the eggs, soy sauce, oil, milk, and vanilla extract. Pour the wet ingredients into the dry ones and mix until combined.

Step 2

Pour the batter into molds and place them in an oven preheated to 180 degrees Celsius for 20 minutes. Allow them to cool.

Step 3

50 g white chocolate – 125 ml double cream

In a saucepan, pour in the cream and add the chopped chocolate. Heat and stir until the chocolate is melted. Let it cool.

Step 4

200 g pistachio paste – 50 g mascarpone

In a mixer bowl, place the pistachio paste, mascarpone, and the cooled chocolate cream. Whip until you have a fluffy mixture.

Step 5

1 tbsp chopped pistachios

Decorate the muffins with the pistachio cream and sprinkle them with toasted pistachios.

Recipe-ID: 1163

Recipe as PDF

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300 g wheat flour – 1 ½ tsp baking powder –  ½ tsp baking soda – 150 g sugar – 2  eggs – 1 tbsp Kikkoman Naturally Brewed Soy Sauce125 ml oil – 200 ml milk – 1 tbsp vanilla extract

Mix the flour, baking powder, baking soda, and sugar together in a bowl. In another bowl, mix the eggs, soy sauce, oil, milk, and vanilla extract. Pour the wet ingredients into the dry ones and mix until combined.

Pour the batter into molds and place them in an oven preheated to 180 degrees Celsius for 20 minutes. Allow them to cool.

50 g white chocolate – 125 ml double cream

In a saucepan, pour in the cream and add the chopped chocolate. Heat and stir until the chocolate is melted. Let it cool.

200 g pistachio paste – 50 g mascarpone

In a mixer bowl, place the pistachio paste, mascarpone, and the cooled chocolate cream. Whip until you have a fluffy mixture.

1 tbsp chopped pistachios

Decorate the muffins with the pistachio cream and sprinkle them with toasted pistachios.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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