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Pistachio Muffins
Make delicious Pistachio Muffins
without pistachio pudding mix
, all you need is
30 minutes
, a few
easy steps
, and some
common ingredients
! With real pistachios both inside and on top this is
a
deliciously moist muffin with a crispy top
.
Course
Dessert
Cuisine
North American
Prep Time
12
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
muffins
Calories
416
kcal
Author
Emmeline Kemperyd
Ingredients
1
cup
unsalted butter
or salted, at room temperature, cut in small pieces
1
cup
sugar
1
teaspoon
vanilla extract
or vanilla powder / vanilla sugar added with the dry ingredients
2
eggs
at room temperature
1¼
cups
all-purpose flour
2
teaspoon
baking powder
½
teaspoon
salt
exclude if using salted butter
¾
cup
shelled pistachios
roasted but not salted, ground
½
cup
shelled pistachios
roasted but not salted, roughly chopped
1
cup
milk
at room temperature
US Customary
-
Metric
Instructions
Preheat your oven to 400°F (200°C) and line a muffin tin with muffin liners.
Place room temperature butter, sugar and vanilla extract in a large bow. Mix until fluffy and creamy.
1 cup unsalted butter,
1 cup sugar,
1 teaspoon vanilla extract
Add the eggs and mix well.
2 eggs
In a separate bowl, mix together all the dry ingredients: flour, salt, baking powder and ground pistachios.
1 teaspoon vanilla extract,
1¼ cups all-purpose flour,
2 teaspoon baking powder,
¾ cup shelled pistachios,
½ teaspoon salt
Add the flour mixture and the milk to the batter, and mix until just well combined.
1 cup milk
Scoop your batter into the muffin liners. Don't fill them more than ¾ of the way as they will rise.
Top with chopped pistachios.
½ cup shelled pistachios
Bake in the middle of the oven for 18-20 minutes. They are done when a cake tester or tooth pick inserted into the middle of a muffin comes out dry.
Notes
Use a food processor or high powered blender
to ground the pistachios
Mix butter and sugar until creamy and fluffy
for the moistest muffins
Avoid overmixing
after adding the dry ingredients, or your muffins might end up dry
Use muffin liners
for easy cleanup
Store leftovers in room temperature
in a muffin tin or plastic bags for up to 5 days
Freeze leftovers
for up to 3 months
Nutrition
Calories:
416
kcal
|
Carbohydrates:
35
g
|
Protein:
8
g
|
Fat:
29
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
70
mg
|
Sodium:
118
mg
|
Potassium:
390
mg
|
Fiber:
3
g
|
Sugar:
20
g
|
Vitamin A:
652
IU
|
Vitamin C:
1
mg
|
Calcium:
92
mg
|
Iron:
2
mg