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irresistible pistachio muffins Recipe

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4 from 71 reviews

  • Author: Amina
  • Total Time: 30-32 minutes
  • Yield: 12 servings

Description

These Pistachio Muffins are a delightful treat blending the nutty richness of pistachios with a tender, moist crumb. Perfectly sweetened and textured, they are crafted by incorporating finely processed pistachios into the batter and topped with chopped pistachios and luscious pistachio butter for an extra flavor punch. Ideal for breakfast or as a snack, these muffins offer a gourmet nutty experience baked to perfection in just 30 minutes.

Ingredients

Dry Ingredients

  • 190 g All purpose flour
  • 170 g Pistachio (without shell)
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 teaspoon Baking soda

Wet Ingredients

  • 200 g Granulated sugar
  • 113 g Unsalted butter (room temperature)
  • 113 g Oil
  • 2 Egg
  • 2 teaspoon Vanilla extract
  • 240 g Whole milk (room temperature)
  • 1 teaspoon White vinegar

Toppings

  • 60 g Pistachio (without shell, roughly chopped)
  • 80 g Pistachio butter

Instructions

  1. Prepare Muffin Tin and Oven: Line a muffin tin with muffin liners and preheat the oven to 175°C (347°F) without a fan setting, ensuring the environment is ready for baking.
  2. Process Flour and Pistachios: Using a food processor or blender, pulse the all-purpose flour together with the 170 g shelled pistachios for about a minute until the pistachios break down into small, flour-like pieces, being careful not to over-process to avoid oil release.
  3. Cream Butter and Sugar: In a large mixing bowl, use an electric hand mixer to cream the room temperature unsalted butter with granulated sugar until the mixture becomes light and fluffy, which usually takes a few minutes.
  4. Add Eggs and Vanilla: Gradually add the eggs one at a time into the butter-sugar mixture, beating well after each addition, then mix in the vanilla extract to combine.
  5. Incorporate Oil and Milk: Slowly pour the oil into the mixture while continuing to whip it, followed by the slow addition of room temperature whole milk, maintaining a smooth batter consistency.
  6. Mix Dry Ingredients: Add the flour and pistachio mixture, baking powder, and salt into the wet batter and gently fold in with a rubber spatula, taking care not to overmix to keep muffins tender.
  7. Add Vinegar and Baking Soda Mixture: In a small bowl, combine white vinegar and baking soda, which will bubble vigorously, then immediately fold this mixture into the batter just until combined to activate leavening.
  8. Fill Muffin Tin: Spoon or pipe the muffin batter evenly into the prepared muffin tin cups, filling each about three-quarters full, then sprinkle the tops with the roughly chopped pistachios.
  9. Bake the Muffins: Place in preheated oven and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean, avoiding overbaking to keep muffins moist.
  10. Decorate and Serve: After cooling slightly, decorate the muffins by spreading pistachio butter on top and garnishing with more chopped pistachios. Serve fresh or store at room temperature.

Notes

  • Do not over-process the pistachios with the flour to prevent the batter from becoming too oily.
  • Ensure eggs and milk are at room temperature to help create a smooth batter and proper rise.
  • Folding the dry ingredients gently preserves the airiness of the batter for tender muffins.
  • The vinegar and baking soda mixture is crucial for muffin lift and texture, so add it immediately before baking.
  • Check muffins near the end of baking to avoid drying them out.
  • Store muffins at room temperature in an airtight container for up to 2 days for best freshness.
  • Prep Time: 10 minutes
  • Cook Time: 20-22 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/irresistible-pistachio-muffins-recipe/