Pistachio Muffins with Skyr Frosting
I’m usually not the biggest fan of frosting as I always find it to be way too sweet, this is why this time I decided to use Isey Skyr and Philadelphia with only 25g of icing sugar. This gives the muffins that soft delicious texture and doesn’t add too much sweetness. I have also recently become addicted to pistachio recipes and I’ve discovered that by adding pistachios you can remove some sugar since the pistachios will give that added taste you are looking for.
The most important thing to remember when making this recipe is to let the mixture rest in the oven for around 1 hour - this is the magic trick :)
Prep Time: 15 Minutes
Cooking Time: 15 Minutes + 1 Hour Rest Time
Ingredients for 12 Muffins:
Eggs - 4
Sugar - 150g
Milk - 60g
Pistachios - 100g (washed and blended)
Sunflower Oil - 80mL
Butter - 110g
Flour - 200g
Baking Powder - 10g
Pinch of salt
Ingredients for Frosting
Cream Cheese - 150g (we used Philadelphia)
Vanilla Extract - 1/2 teaspoon
Isey Skyr Natural - 75g
Icing Sugar - 25g
To Decorate
Pistachios (chopped), frozen raspberries (chopped) or raspberry powder
Preparation for Muffins
Melt the butter and let it rest.
Beat the eggs together with the sugar until it starts to foam. Then add the butter, oil, and milk. Beat again until all the ingredients are combined.
Incorporate the flour together with the baking powder and a pinch of salt through a sieve. Beat by hand or if you do it with the mixer, use the lower speed. Add the blended pistachios and keep mixing until well incorporated.
Store the mixture in the fridge for an hour, this step is very important.
Preheat the oven at 220° C.
Place the mixture inside a paper or silicone cupcake moulds and put them in an oven tray. Fill the moulds to 3/4 (the muffins will rise).
Bake for ten minutes. After ten minutes, lower the temperature to 200ºC and continue baking for five more minutes. Before removing them from the oven, check with a skewer stick if they are completely baked (stick should come out clean). Let them cool and add the frosting or enjoy without frosting.
Preparation for Frosting
Beat the cream cheese to make it softer. Add in the vanilla and Isey Skyr until smooth.
Add the icing sugar and keep beating.
Spread the frosting onto the muffins, then scatter with the chopped pistachios, frozen raspberries (or raspberry powder) and keep in the fridge if you are not serving them right away.