Orange Pistachio Muffins 香橙果仁玛芬

These Orange Pistachio Muffins are perfect for tea time snacks.  This is a very versatile recipe as you can change the flavour or add any type of nuts that you fancy and make your own creations.   The orange juice and zest give a real good orange taste to these muffins while the pistachio nutty topping is what gives these muffins their signature crunch.

Orange Pistachio Muffins

Author Ann Low

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 6 muffins

Ingredients

 

MetricUS Customary

• 100 g butter
• 80 g caster sugar
• 3 large eggs
• 250 g cake flour or plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• orange zest - from 2 oranges
• 50 ml fresh squeezed orange juice
• 50 ml fresh milk
• 1/2 cup pistachio nuts - or any type of nuts you prefer

Instructions

 

• Sift flour, baking powder and soda together, add orange zest and mix well, set aside. Combine milk and orange juice together and set aside.
• Beat butter and sugar till light and fluffy at medium speed.
• Add eggs, one at a time, beating well after each addition.
• Gradually add flour mixture and milk mixture alternately until mixture combined (do not ove rmix).
• Scoop batter into piping bag and pipe into 5-6 muffin liners to 3/4 full. Add some pistachio nuts on top.
• Bake in preheated oven at 170 deg C for about 25-30 minutes or skewer inserted comes out clean.

Notes

Do not overmix the batter, the gluten in the flour can form elastic gluten strands – resulting in a more dense, chewy texture.

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香橙果仁玛芬

材料：

• 100克 牛油
• 80克 细砂糖
• 3个 大鸡蛋
• 250克 低筋面粉/中筋面粉
• 1茶匙 泡打粉
• 1茶匙 苏打粉
• 2粒 鲜橙皮屑
• 50毫升 鲜橙汁
• 50毫升 鲜奶
• 50克 果仁 （开心果或用自己喜欢的坚果）

做法：

1. 将面粉，泡打粉及苏打粉一起过筛到碗里，加入鲜橙皮屑，混合均衡备用。牛奶和鲜橙汁混合均衡，备用。
2. 用电动打蛋器中速度把牛油和砂糖搅打至松发。
3. 加入鸡蛋，一个一个的加。每加一个搅匀以后再加下一个。
4. 慢慢的把粉类和牛奶液体分次拌入蛋糊里，搅拌均匀即可（不要过度的搅拌）。
5. 将面糊装入裱花袋里，平均挤入5-6个纸杯内至7分满，撒上少许果仁。
6. 放进预热烤摄氏170度烤越25-30分钟或竹签扎人蛋糕内部不沾黏就可以了。

• 过度的搅拌面粉会起筋使烤出来的体质会很扎实

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