Pineapple Jam Pistachio Muffin

An easy to prepare muffins that smell milky and a faint citron tea flavour, with a soft, moist and springy texture. Not forgetting the pistachio nut topping that lend the muffins with a beautiful and nutty crust. Muffins, not necessarily have to be dry and firm, they can be delicious, too 😋

Yield: 5 x 7-cm muffins

Ingredients

All ingredients in room temperature preferred

20g butter, softened

15g fine sugar

10g raw sugar/fine sugar

1 egg, 50g

60g whipping cream

40g sour cream

5g citron honey tea/jam

60g top/cake flour

2g baking powder

32g pineapple jam * (for making pineapple tart), break into small pieces

12g pistachio nuts, de-shelled and chopped coarsely

* 32g of pineapple jam can be replaced by 20g dried cranberries or raisins.

Directions

1. Beat softened butter with fine sugar and raw sugar till light and pale.

Beat in the egg till well combined.

Blend in the whipping cream and sour cream till smooth.

Mix in the citron honey tea.

2. Sieve in top flour and baking powder. Fold in using a silicone spatula till no dry flour can be seen. Keep the batter in this lumpy form. Do not have to mix till smooth.

3. Gradually fold in the pineapple jam.

4. Transfer the batter to 5 x 7-cm paper cups.

5. Sprinkle the chopped pistachio nuts over the top of the batter.

6. Place the paper cups of batter over a baking tray.

7. Bake at middle rack of a preheated oven at 180℃ for about 25 to 35 minutes or till golden, and an inserted cake tester drawn out clean. As I did not thaw the ingredients to room temperature, so the muffins took about 35 minutes to bake till golden and through.

8. Let the muffins cool down a while before serving 😋