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
Ingredients
- 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：
- 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。
- 用电动打蛋器中速度把牛油和砂糖搅打至松发。
- 加入鸡蛋，一个一个的加。每加一个搅匀以后再加下一个。
- 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）。
- 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。
- 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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