Table of Contents
Lemon Muffins with Pistachio Cream
What would Easter be without delicious cake? Sweet lemon muffins, which are quick to make and taste heavenly, go perfectly with this. On top there is a fine pistachio cream that refines the small cakes. The muffins are therefore the perfect gift for Easter brunch. The recipe makes about 12 muffins.
40 minutes
25 minutes
light
bake
Easter
ingredients
- For the muffins
- 1 Bio-Zitrone
- 150g softened butter
- 100 grams of sugar
- salt
- 3 Eggs
- 250 g wheat flour (Type 550)
- 50 g ground almonds
- 1 pack of baking powder
- 12 paper muffin sleeves or cardboard cupcake tins
- For the decoration
- 50 g pistachio nuts
- 70 g powdered sugar
- 1⁄4 tsp ground vanilla
- 50 grams of cream
- 1⁄2 TL Sahnesteif
- 200 grams of cream cheese
- 1 tbsp lime juice
- Mini sugar eggs (in pastel colors)
preparation
- Preheat the oven to 180 ̊C and line the wells of the muffin tin with paper sleeves. Rinse the lemon in hot water, dry, grate the zest finely, squeeze 4 tablespoons of juice from the lemon halves.
- Cream together the butter, sugar and a pinch of salt and gradually add the eggs. Add lemon juice and zest and stir in flour, almonds and baking powder. Divide the batter between the molds and bake the muffins for approx. 25 minutes. Remove from the oven and let cool completely on a wire rack.
- For the decoration, finely grind the pistachios with powdered sugar and vanilla in a food processor. Whip the cream with the cream stiffener. Mix together the cream cheese, pistachio mixture and lime juice and fold in the whipped cream.
- Put the pistachio cream in a piping bag and pipe a small nest onto each muffin. Place 3 sugar eggs in each nest.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 1,707 kJ 408 kcal |
| fat | 23.0 g |
| carbohydrates | 43.0 g |
| protein | 8.0 g |
