Pistachio muffins
Indulge in the perfect breakfast treat with these moist, fluffy, and full of pistachio muffins! Loaded with nutty real pistachio, these muffins taste like they came from a bakery, if not better.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 ounces pistachios (plus a handful extra for the topping.)
- 2 ounces ground almonds
- 1 orange (zest, and juice)
- ½ cup milk (see the note, and 1 tablespoon extra for the icing)
- 6 ounces all-purpose flour
- 1 tablespoon baking powder
- 4 ounces caster sugar
- 2 large eggs
- 3 ounces butter (melted and cooled)
- ½ teaspoon vanilla extract
- 2 ounces powdered sugar (optional)
Instructions
- 1
Grind the pistachio (leave a handful for the topping) until they are fairly smooth, and set it aside.
- 2
Zest the orange and extract its juice into a measuring cup.
- 3
Pour the milk into the cup of orange juice to make the mixture up to 6 fluid ounces/ 175 milliliters. Leave it aside.
- 4
Prepare and line a muffin tin with muffin cases.
- 5
Preheat the oven to 170°C/ 338°F fan oven, 180°C/ 350°F, or gas mark 4.
- 6
Place the flour, caster sugar, baking powder, pistachios, almonds, melted butter, eggs, orange zest, orange milk mixture, and vanilla extract in a mixing bowl.
- 7
Mix the ingredients using a handheld mixer, stand mixer, or hand whisk until you get a smooth batter.
- 8
Scoop the batter into each muffin case and bake for about 18-20 minutes or until the muffins spring back when you touch.
- 9
Leave the muffins in the tin for about 2-3 minutes before taking them out and placing them on a cooling rack.
- 10
While the muffins are cooling down, chop the extra pistachios.
- 11
Then mix the powdered sugar with a tablespoon of milk.
- 12
Once the muffins are completely cool, drizzle them with icing sugar mixture and top up with some chopped pistachios.