Recipe by Jérémy Aspa, L'École Valrhona Pastry Chef.  
Category: Cakes and Tarts.
Serving: 20 muffins
Difficulty: Easy


Strawberry Inspiration Muffins:
180g whole milk
190g eggs
140g sugar
35g honey
4.5g salt
330g all-purpose flour
20g baking powder
35g cornstarch
200g neutral oil
Pistachio Streusel:
65g raw pistachios
65g sugar
65g all-purpose flour
65g butter


Strawberry Inspiration Muffins:
  • Mix the milk with the eggs, sugar, honey and salt.
  • Sift the flour with the baking powder and starch, then incorporate the egg and sugar mixture.
  • Finish off by adding the oil.
  • Once you have made the dough, incorporate the chopped Strawberry Inspiration, then mix.
Pistachio Streusel:
  • Grind the pistachios into a powder.
  • Use a stand mixer to combine the dry ingredients with the cubed cold butter.
  • Crumble the cold pastry into small granules.
  • Store in the refrigerator or freezer until you are ready to bake.
  • Bake at 300-320°F (150-160°C) with the oven door slightly ajar.

Assembly & Finishing

  • Make the Pistachio Streusel and Muffin mixtures.
  • Pipe or pour about 70g of the Muffing batter into your muffin molds. 
  • Add about 10g of baked Pistachio Streusel on top, then bake at 340°F (170°C) for about 12 minutes.