Pistachio Muffins
This easy recipe uses 100% natural ingredients to make the most flavorful, moist, and fluffy muffins.
- Prep time
- 8 min
- Cook time
- 22 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Granulated sugar
- 113 g Unsalted butter (room temperature)
- 113 g Oil
- 2 Egg
- 2 teaspoon Vanilla extract
- 190 g All purpose flour
- 170 g Pistachio (without shell)
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 240 g Whole milk (room temperature)
- 1 teaspoon Baking soda
- 1 teaspoon White vinegar
- 60 g Pistachio (without shell, roughly chopped )
- 80 g Pistachio butter
Instructions
- 1
Prepare your muffin tin with muffin liners and pre-heat oven to 175C / 347F (no fan).
- 2
In a food processor or blender process the flour with pistachios for a minute until the pistachios break down into very small pieces almost a flour-like texture. Do not over-process it as the pistachio will start to release oil making the dry ingredients too moist.
- 3
In a large bowl, cream room temperature butter and sugar with an electric hand mixer for a few minutes until light and fluffy. Then, whip in the egg one by one slowly, then the vanilla extract.
- 4
After, slowly pour in the oil while continuing to whip the mixture, then in the same way, slowly pour in the room temperature milk and keep whipping the batter.
- 5
Add the dry ingredients (flour and pistachio mixture, baking powder, salt), switch to a rubber spatula, and fold the dry ingredients in. Do not overmix at this point.
- 6
In a small bowl, mix vinegar with baking soda, it will be super bubbly. Immediately fold the vinegar mixture into the muffin batter just until combined.
- 7
Pipe or spoon and muffin batter into the cavities of your muffin tin equally until about 3/4 of each. Hint the top of the muffin batter with the smaller amount of 70g / 1/2 cup roughly chopped pistachios.
- 8
Bake the muffins for about 20-22 minutes or until a toothpick inserted comes out clean. Do not overbake the muffins as they can dry out.
- 9
Decorate the muffins with pistachio butter and more chopped pistachios.
- 10
Serve the muffins fresh or store them at room temperature for 2-3 days in an airtight container.