With Melted White Chocolate
Let’s play a game – What’s soft, fluffy, buttery and absolutely delicious? These Pistachio Rosewater Madeline Muffins! The tender muffins along with the crunchy pistachios and almonds make each bite of this muffin a delicious surprise.
Mix Flour, ground pistachio. Whisk to combine.
Add baking powder and salt to the flour mixture, then whisk to combine. Set aside.
Add eggs and sugar and whip with a Stan mixer, whipper or a whisk for about 8 minutes. When done, the batter should look thick, tripled in volume, and it should ribbon off the attachment. Add vanilla, rosewater, and pistachio extract, mix until just combined.
Add the dry ingredients to the wet ingredients bowl. Lightly whisk the dry ingredients into the batter, only mixing until just combined. Delicately fold the the melted butter into the batter until it is well combined, but the batter isn’t deflated. Pour into your muffin mould until half full.
Place into the freezer for 15 minutes.Remove the pans from the freezer and place into the oven to bake for 12 minutes. Remove from oven and place onto a wire rack to cool. When cooled, dip each Muffin into the melted white chocolate and decorate with crushed pistachios.
Add more chocolate on top as desired. Enjoy 🙂