Description
Delightful and nutty Bakery-Style Pistachio Muffins that are perfect for brunch or any time of the day.
Ingredients
Scale
- 2 cups all-purpose flour (or almond flour for gluten-free)
- 1 cup unsalted, shelled pistachios, chopped
- 3/4 cup granulated sugar (or brown sugar)
- 1/2 cup unsalted butter, softened
- 2 tsp baking powder
- 2 large eggs (or flax eggs for vegan)
- 1 cup whole milk (or almond milk/oat milk)
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with butter.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3-4 minutes).
- Beat in the eggs one at a time, then mix in the milk until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients until just combined.
- Gently fold in the chopped pistachios to ensure even distribution throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra texture, sprinkle a few chopped pistachios on top before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: pistachio muffins, bakery-style muffins, brunch recipe