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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 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter melted
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
Mix-ins
  • 1 cup pistachios chopped

Method
 

Preheat Oven
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
Mix Dry Ingredients
  1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Combine Wet Ingredients
  1. In another bowl, mix the melted butter, milk, eggs, and vanilla extract 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 Muffins
  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 tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 4gFat: 9gSaturated Fat: 4gFiber: 1gSugar: 10g

Notes

Store muffins in an airtight container at room temperature for up to 3 days.

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