Pistachio Muffin Recipe
Pistachio Muffin Recipe
Table of Contents
Pistachio Muffin Recipe
This delightful pistachio muffin recipe combines the rich, nutty flavor of pistachios with a moist and fluffy texture. Perfect for breakfast or as a snack, these muffins are sure to please anyone who loves a little twist on the classic muffin.
Ingredients
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 cup shelled pistachios, finely chopped
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, almond flour, chopped pistachios, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mix well.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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Pistachio Muffin Recipe
This delightful pistachio muffin recipe combines the rich, nutty flavor of pistachios with a moist and fluffy texture. Perfect for breakfast or as a snack, these muffins are sure to please anyone who loves a little twist on the classic muffin.
Ingredients
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 cup shelled pistachios finely chopped
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, almond flour, chopped pistachios, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mix well.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For an extra touch, top the muffins with chopped pistachios before baking.
- These muffins can be stored in an airtight container for up to 3 days or frozen for up to a month.
