Pistachio Muffins
Pistachio Muffins are very soft and so delicious. If you like pistachios, you have to try these muffins. They are made with homemade pistachio paste and simple ingredients, that you can find at home. Absolutely no food coloring was added to this muffins.
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How to make Pistachio Muffins
Ingredients you’ll need
- flour. All purpose flour was used in this recipe.
- butter. Unsalted butter.
- sugar. Granulated white sugar.
- sour cream. You can also use greek yogurt in this recipe.
- egg. Large eggs room temperature.
- pistachio paste. Use homemade pistachio paste or store-bought.
- pistachio. Raw or roasted pistachios without shells.
Preheat oven to 350FoF. Spray a muffin pan with nonstick cooking spray.
In the mixing bowl, sift flour, baking powder, baking soda and salt. Set aside. Then melt butter in the microwave and set aside. Chop pistachios into small pieces.
In the large mixing bowl, whisk together sugar and eggs. Add pistachio paste and sour cream. Whisk until all combined. Add the dry ingredients and chopped pistachios. Leave some pistachios for topping later. Mix with spatula until evenly combined.
Using ice cream spoon or regular spoon, fill the muffin cups about three-quarters full. Sprinkle the top with chopped pistachios.
Bake muffins for 18-20 minutes. Let the muffins cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
How to store
Store pistachio muffins in air-tight container in the fridge for 2-3 days. Freeze muffins in air -tight container or plastic bag for up to 3 months.
If you make these Pistachio Muffins, please tag em on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
Pistachio Muffins
Equipment
- 1 whisk
- 1 spatula
- 1 muffin pan
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter 1 stick 113 gr, melted
- 1 cup granulated white sugar
- 2 large eggs
- 1 cup sour cream
- ¼ cup pistachio paste
- 1 cup raw or roasted pistachios without the shells
Instructions
- Preheat oven to 350FoF. Spray a muffin pan with nonstick cooking spray.
- Melt butter in the microwave and set aside.
- Chop pistachios into small pieces.
- In the mixing bowl, sift flour, baking powder, baking soda and salt. Set aside.
- In the large mixing bowl, whisk together sugar and eggs. Add pistachio paste and sour cream. Whisk until all combined.
- Add the dry ingredients and chopped pistachios. Leave some pistachios for topping later. Mix with spatula until evenly combined.
- Using ice cream spoon or regular spoon, fill the muffin cups about three-quarters full. Sprinkle the top with chopped pistachios.
- Bake muffins for 18-20 minutes. Let the muffins cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.