Marbled Muffins with Pistachio Cream

Name: Marbled Muffins with Pistachio Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 2 eggs; Pinch of salt; 8g vanilla sugar; 150g sugar; 100ml oil; 200ml milk; 240g flour; 8g baking powder; 20g unsweetened cocoa powder; 3 tbsp milk; Pistachio cream (or chocolate spread, as an alternative)

Marbled Muffins with Pistachio Cream – A delightful fusion of vanilla and chocolate swirled together, baked to perfection, and filled with rich pistachio cream. These soft, moist muffins are an irresistible treat for breakfast, snacks, or dessert. Easy to make and bursting with flavor!

Ricette Dolce Facili

Mar 9, 2025 - 02:17

Prep Time 15 min

Cook Time 20 min

Serving 12

Difficulty Easy

Marbled Muffins with Pistachio Cream, a perfect blend of light vanilla and deep chocolate flavors swirled together to create a stunning marbled effect. These soft and moist muffins are baked to perfection, then infused with a luscious pistachio cream filling that melts into every bite. The subtle nuttiness of the pistachio cream beautifully complements the rich cocoa, making these muffins a delightful treat for any occasion. Whether enjoyed as a breakfast delight, an afternoon snack, or a special dessert, these muffins are sure to impress with their stunning appearance and exquisite taste!

Ingredients

2 eggs
Pinch of salt
8g vanilla sugar
150g sugar
100ml oil
200ml milk
240g flour
8g baking powder
20g unsweetened cocoa powder
3 tbsp milk
Pistachio cream (or chocolate spread, as an alternative)

Nutritional Information

Calories: 230

Protein: 4g

Fat: 12g

Saturated Fat: 3g

Unsaturated Fat: 8g

Trans Fat: 0g

Carbohydrates: 28g

Sugar: 12g

Fiber: 1g

Cholesterol: 35mg

Sodium: 80mg

Directions

1. Step

In a mixing bowl, crack the eggs and add a pinch of salt. Add the vanilla sugar and regular sugar, then mix well. Pour in the oil and mix thoroughly. Add the milk and continue mixing until well combined.

2. Step

In a separate bowl, combine the flour and baking powder. Gradually sift the dry ingredients into the wet mixture, stirring until smooth. Divide the batter—pour ¾ of it into a separate bowl. To the remaining ¼ of the batter, add the cocoa powder and three tablespoons of milk, then mix well.

3. Step

Prepare 12 cupcake molds or cake layers in a baking tray. Alternate spoonfuls of the plain and cocoa batter into each mold to create a layered effect. Preheat the oven to 180°C (356°F), top and bottom heat. Bake for 20 minutes, then remove from the oven.

4. Step

Use a toothpick or skewer to make small holes in each cake. Lightly spread pistachio cream (or chocolate spread) over the top while warm, allowing it to seep in slightly. Add an extra layer of pistachio cream on top before serving.