Pistachio Muffins
These light and fluffy pistachio muffins are a delightful treat, combining the rich, nutty flavor of pistachios with a soft, moist texture. Perfect for breakfast or a snack!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup ground pistachios
- ½ cup unsalted butter
- ½ cup sugar
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- ¼ cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
- In a medium-sized bowl, whisk together the flour, baking powder, salt, and ground pistachios.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients into the wet mixture, alternating with milk, and mix until just combined.
- Gently fold in the chopped pistachios.
- Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool on a wire rack before serving.
Notes
- For a healthier version, you can substitute butter with avocado or applesauce.
- You can use whole wheat flour for extra fiber and a nuttier flavor.
- For a crunchy topping, sprinkle some extra chopped pistachios on top before baking.