RECIPE
HOME COMFORTS Back with another spring bake, Esther Sánchez shows us how to make moreish pistachio muffins
T hese soft and fragrant pistachio muffins are a lovely celebration of simple, elegant flavours. Made with yoghurt, they have a beautifully moist and tender crumb, while the finely ground pistachios bring a delicate nuttiness that feels both comforting and slightly indulgent. A touch of lemon zest lifts the flavour, adding freshness without overpowering the pistachio. Once baked, each muffin is topped with a generous spoonful of pistachio cream and a scattering of chopped nuts, creating a contrast of textures that makes them truly irresistible. Perfect for spring baking, afternoon tea or sharing with friends, these muffins are simple to make yet feel special enough for any occasion.
PISTACHIO MUFFINS Makes 12 cupcake-size muffins
METHOD
INGREDIENTS
6. Divide the batter evenly between the cases, filling each about two- thirds full. 7. Bake for 27-30 minutes, or until a skewer inserted into the centre comes out clean. 8. Leave to cool in the tin for a few minutes, then transfer to a wire rack to cool completely. 9. Once fully cooled, spoon or pipe the pistachio cream over each muffin and finish by adding a sprinkle of chopped pistachios on top.
1. Preheat the oven to 175°C (conventional, no fan) and line a 12-hole cupcake tray with cases. 2. In a large bowl, whisk the eggs and sugar until pale and slightly fluffy. 3. Add the yoghurt, sunflower oil, vanilla extract and lemon zest. Mix until smooth and fully combined. 4. In a different bowl, combine the flour, ground pistachios and baking powder. 5. Add the dry ingredients to the wet mixture and gently fold until just combined. Avoid overmixing.
• 2 medium eggs • 180g sugar • 200g natural yoghurt (Greek yoghurt preferred) • 110ml sunflower oil • 180g plain flour • 50g ground pistachios • 8g baking powder • 2 tbsp vanilla extract • Zest of 1 lemon To finish • 150-180g pistachio cream • Chopped pistachios
42 MAY 2026 CAMBSEDITION.CO.UK
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