Description
Moist, flavorful pistachio muffins with a tender crumb, perfect for breakfast, brunch, or a snack. Easy to make and packed with nutty pistachio flavor.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup shelled, unsalted pistachios, finely ground
- ¾ cup buttermilk
- ? cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- Optional: ¼ cup chopped pistachios, for topping
Instructions
- Grind the Pistachios: Place the ½ cup of shelled, unsalted pistachios into a food processor. Pulse until finely ground. Set aside.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
- Add Pistachio Flour: Add the ground pistachios to the dry ingredients and whisk again to combine.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, egg, vanilla extract, and almond extract.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula until just combined. There should still be some streaks of flour visible.
- Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the tin with cooking spray.
- Fill Muffin Cups: Fill each muffin cup about ¾ full with batter.
- Add Topping (Optional): If you’re using chopped pistachios for topping, sprinkle them evenly over the tops of the muffins.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops of the muffins should be golden brown.
- Cool: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Don’t Overmix: Overmixing the batter will result in tough muffins. Fold the wet and dry ingredients together until just combined.
- Fresh Leavening: Ensure your baking powder and baking soda are fresh for the best rise.
- Optional Add-Ins: Consider adding chocolate chips, lemon zest, or a glaze for variations.
- Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Troubleshooting:
- Flat Muffins: Check leavening agents, avoid overmixing.
- Tough Muffins: Avoid overmixing.
- Soggy Muffins: Cool completely before storing.
- Uneven Baking: Rotate the muffin tin halfway through baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes