Mini Brown Butter Pistachio Lava Cakes
Experience pure indulgence with these Mini Brown Butter Pistachio Lava Cakes, baked to perfection in a muffin tin! These individual delights boast a rich brown butter and pistachio base, complemented by a decadent molten center. Served with a scoop of creamy vanilla ice cream, a sprinkle of chopped pistachios, and a hint of zesty lemon zest, each bite is a perfect blend of flavors and textures!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
White chocolate chips
Milk of choice
Unshelled roasted & unsalted pistachios
Salted butter
Eggs
Vanilla extract
Granulated sugar
All-purpose flour
Vanilla ice cream, for serving
Chopped pistachios, for serving
Lemon zest, for serving
Tips for making Mini Brown Butter Pistachio Lava Cakes:
Brown Butter Perfection: Take your time to brown the butter properly for a rich and nutty flavor that enhances the pistachio profile.
Finely Ground Pistachios: Grind pistachios into a fine powder to incorporate seamlessly into the cake batter, adding depth of flavor and texture.
Proper Mixing: Mix the batter until just combined to avoid overmixing, which can result in dense lava cakes.
Muffin Tin Preparation: Grease the muffin tin generously with butter or cooking spray and dust with flour to ensure easy release of the lava cakes after baking.
Even Distribution: Distribute the batter evenly among the muffin cups to ensure uniform baking.
Precise Baking Time: Bake the lava cakes just until the edges are set but the centers are still slightly jiggly to achieve the perfect molten lava consistency.
Cooling Period: Allow the lava cakes to cool in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool slightly.
Serve Warm: Serve the lava cakes warm for the ultimate indulgence, allowing the lava center to ooze out delightfully.
Garnish Creatively: Top each lava cake with a scoop of creamy vanilla ice cream, a sprinkle of chopped pistachios, and a hint of fresh lemon zest for a burst of flavor and texture.
Enjoy Immediately: Enjoy the Mini Brown Butter Pistachio Lava Cakes immediately after assembling to savor the warm, gooey goodness alongside the refreshing contrast of vanilla ice cream, crunchy pistachios, and zesty lemon zest.
Make ahead options & instructions:
Make and reheat: You can make and bake the cakes, cool them completely, refrigerate, and reheat them later. If this is your plan, I suggest baking them 1-2 minutes less than directed so that the lava is perfect after reheating. Options for reheating are below.
Make the batter ahead of time: You can make the batter ahead of time. Simply make the batter, cover the bowl or transfer to an airtight container, and refrigerate for 1-2 days. Before baking, let the batter sit on the counter until it comes to room temperature (this can take a few hours; check it regularly). Then scoop and bake as directed.
Prep the batter in the muffin tin ahead of time: Scoop the batter into the prepared muffin tin, cover, and refrigerate no more than 1 day. Bake from the refrigerator as directed, adding an additional minute if needed.
Freeze and bake: Follow option 3 but freeze up to one month instead of refrigerating. They come out best when thawed to room temperature before baking as directed. However, you can also bake from frozen, adding an additional 1-2 minutes.
FAQs
Can you freeze mini brown butter pistachio lava cakes?
These are best when baked fresh. However, they can be frozen if needed. Let them cool completely, wrap individually in plastic wrap, and freeze in an airtight bag for up to 3 months. Let them thaw completely before reheating. If you are planning on freezing these, I recommend baking them 1-2 minutes less than directed in the first place to preserve the lava.
*You can also freeze the batter raw - see make ahead section above.
Can you reheat mini brown butter pistachio lava cakes?
Again, these are best and have the perfect lava when baked fresh. However, if you baked them ahead or have leftover/frozen cakes, they can be reheated. From the fridge, cover the cake with a damp paper towel and microwave until it is warm and the center is still soft. Do NOT over-microwave or the lava in the middle will cook through, I recommend about 30 seconds. From frozen, make sure to thaw the cakes fully overnight in the fridge before microwaving.
Can I make these in ramekins instead?
Yes, they can be made in ramekins. Evenly divide the batter into 6 ramekins and bake at the same temperature for 12-14 minutes.
Check out my other lava cake recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these mini brown butter pistachio lava cakes. Happy baking!
