Pistachio Muffins
These Pistachio Muffins are super easy and effortless! Whipped up in a food processor and topped with white chocolate chips and pistachios for extra crunch! These soft and fluffy muffins are the perfect grab and go snack or relax with a cup of tea or coffee, enjoy!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup pistachios (shelled and unsalted (150g))
- 1.5 cup self raising flour (220g)
- 1 cup golden caster sugar (200g)
- 1/2 cup butter (softened at room temperature (115g/1 stick))
- 3 large eggs
- 1 cup sour cream (260g)
- 1 tsp vanilla extract
- Zest of half a lemon
- 1 pinch salt
- 1-2 tbsp white chocolate chips (plus extra melted white chocolate for drizzling if desired.)
- 1-2 tbsp roughly chopped pistachios
Instructions
- 1
Preheat the oven to 350F/180C and line a muffin pan with 12 muffin cases.
- 2
Put the pistachios in a food processor and blitz to a fine crumb.
- 3
Tip out into a large bowl and mix with the flour and sugar until thoroughly mixed.
- 4
Add all ingredients (except topping ingredients) into the food processor and blitz for a few seconds until thoroughly combined (it only takes a few seconds so don't over mix).
- 5
Spoon the mixture into muffins cases and top with white chocolate chips and roughly chopped pistachios.
- 6
Bake for 25 minutes or until an inserted toothpick comes out clean.
- 7
Let cool for 5 minutes before removing them to a cooling rack to cool completely
- 8
If desired, drizzle with extra melted white chocolate.