Description
Fluffy Pistachio Muffins with a Touch of Elegance
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 cup milk or plain yogurt
- 1 teaspoon vanilla extract
- 1/2 cup pistachio paste or finely ground pistachios
- 1/2 cup chopped unsalted pistachios, lightly toasted
- 1/2 cup white chocolate chips
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cardamom
- 1 teaspoon rose water
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or grease it lightly.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk the eggs, then add in the melted butter or oil, milk or yogurt, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined, avoiding overmixing.
- Fold in the chopped pistachios and pistachio paste until evenly distributed.
- Spoon the batter into the muffin tins, filling each about three-quarters full. Sprinkle extra pistachios on top if desired.
- Bake in the preheated oven for 18 to 22 minutes, until golden brown and a toothpick inserted comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Fluffy Pistachio Muffins