Description
Soft, moist pistachio muffins with a hint of almond and a nutty crunch. These bakery style treats are easy to make and absolutely delicious!
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup chopped pistachios
- 1/4 cup pistachio pudding mix (optional)
Instructions
- You preheat the oven to 375°F. You line a muffin tin with paper liners.
- In a bowl, you whisk together flour, baking powder, baking soda, salt, and pudding mix (if using).
- In another bowl, you whisk melted butter, sugars, eggs, milk, vanilla, and almond extract.
- You combine wet and dry ingredients, folding gently until just mixed. You stir in chopped pistachios.
- You divide the batter evenly among muffin cups and top with extra pistachios.
- You bake for 18-20 minutes. You cool before serving.
Notes
- Use Fresh Pistachios: Always opt for unsalted, shelled pistachios to control the saltiness and keep the muffins’ flavors balanced.
- Avoid Overbaking: Start checking for doneness a minute or two earlier than the recipe time suggests to ensure moist muffins.
- Room Temperature Ingredients: Using room temperature eggs and milk ensures smoother mixing and better batter consistency.
- Enhance the Green Hue: If you want a vibrant green color, add a small drop of green food coloring to the batter.
- Flavor Boost: A pinch of cardamom or cinnamon can elevate the nutty flavor of the muffins.
- Double the Pistachios: For extra nuttiness, add finely ground pistachios to the dry ingredients.
Nutrition
- Calories: 210 kcal
- Sugar: 12g
- Fat: 10g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g