Pistachio Muffins
Dive into the world of baking with our ultimate guide to pistachio muffins. This recipe ensures moist, flavorful muffins packed with the goodness of pistachios. Perfect for breakfast, brunch, or a midday snack.
Equipment
- 12-cup muffin tin
- Paper liners (or grease for muffin tin)
- Large Bowl
- Medium bowl
- Whisk
- Wire rack
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour (300g)
- 3/4 cup granulated sugar (150g)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup unsalted butter, melted (113g)
- 1 cup milk (240ml)
- 1 teaspoon vanilla extract
- 1 cup pistachios, shelled and chopped (120g)
- 1/4 teaspoon almond extract (optional)
Instructions
- Preheat the oven: First, preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin with paper liners or grease it well.
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Ensure all ingredients are well combined.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, melted butter, milk, and vanilla extract. Add the almond extract if using.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix.
- Add pistachios: Gently fold in the chopped pistachios. Distribute them evenly throughout the batter.
- Fill muffin cups: Fill each muffin cup about 2/3 full. This will prevent the muffins from overflowing while baking.
- Bake: Bake for 18-20 minutes. Or, until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
To keep your muffins moist, place a piece of bread in the airtight container. The bread will absorb excess moisture, preventing the muffins from drying out.