Pistachio Muffins
These delightful Pistachio Muffins are light, fluffy, and filled with the natural flavor of pistachios, making them perfect for breakfast or a cozy snack.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 cup pistachios, shelled and chopped
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, blend the melted butter, eggs, milk, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the chopped pistachios gently to integrate them into the batter.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
Opt for fresh pistachios for better flavor. Measure flour correctly for best results. Mix the batter just until combined to avoid tough muffins.