Pistachio Muffins
Pistachio Muffins are made with homemade pistachio paste and simple ingredients that you can find at home.
Servings: 18 muffins
Calories: 219kcal
Equipment
- 1 whisk
- 1 spatula
- 1 muffin pan
Ingredients
Pistachio Muffins
- 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
How to Make Pistachio Muffins
- Preheat oven to 350°F. 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 is combined.
- Add the dry ingredients and chopped pistachios. Leave some pistachios for topping later. Mix with a spatula until evenly combined.
- Using an 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.
Notes
Get all ingredients and tools ready before baking.
Measure all ingredients using a kitchen scale.
Nutrition
Serving: 1muffin | Calories: 219kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 170mg | Potassium: 127mg | Fiber: 1g | Sugar: 12g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
