Description
Pistachio muffins are a delightful twist on the classic muffin recipe, offering a nutty and rich flavor with a tender crumb and vibrant green hue.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup ground pistachios
- ½ cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup chopped pistachios (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, combine the flour, ground pistachios, sugar, baking powder, baking soda, and salt. Whisk together.
- In a smaller bowl, whisk the egg, then add the milk, vegetable oil, and vanilla extract. Blend well.
- Make a well in the center of the dry ingredients, then pour in the wet mixture. Fold gently until just combined. Do not overmix.
- Optional: Fold in the chopped pistachios for added texture.
- Scoop the batter into the muffin tin, filling each cup about two-thirds full. Optionally, sprinkle additional chopped pistachios on top.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
Notes
- Be careful not to overmix the batter to avoid dense muffins.
- Check the muffins a few minutes before the recommended baking time to prevent overbaking.
- Use freshly ground pistachios for the best flavor.
- If using plant-based milk, the muffins will be dairy-free.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast, Snacks, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Pistachio muffins, pistachio muffins recipe, nutty muffins, homemade pistachio muffins, breakfast muffins