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–+ servings

Pistachio Muffins

Deliciously moist and nutty pistachio muffins, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1 cup sugar
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1 cup milk
  • 1 tsp vanilla extract
Pistachios
  • 1 cup pistachios chopped

Method
 

Prepare the Oven and Muffin Tin
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
Mix Dry Ingredients
  1. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix Wet Ingredients
  1. In another bowl, combine the sugar, melted butter, eggs, milk, and vanilla extract. Mix until well combined.
Combine Mixtures
  1. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Add Pistachios
  1. Fold in the chopped pistachios gently into the batter.
Fill Muffin Tin
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake
  1. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 3gFiber: 1gSugar: 10g

Notes

Store in an airtight container for up to 3 days.

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