Pistachio Muffins
User Reviews
5
Pistachio Muffins
Description
This recipe uses shelled, unsalted pistachios chopped finely in a food processor to integrate nutty flavor and moist texture throughout the muffin batter. The self-raising flour and leavening agents provide rise, while golden caster sugar sweetens the mix. Butter and sour cream contribute to tenderness and moist crumb, with fresh lemon zest adding brightness.
The batter is topped with white chocolate chips and roughly chopped pistachios before baking, offering contrasting textures and extra sweetness. Baking at 350°F for about 25 minutes yields muffins with a golden crust and moist interior.
These muffins serve well as a snack or breakfast item, and sour cream keeps them tender. They store well in airtight containers for several days or can be frozen for longer preservation. Checking doneness with a toothpick ensures proper baking without dryness.
Notes on using large room-temperature eggs and softened butter help achieve proper texture, while underscoring the importance of unsalted pistachios to control saltiness.
Ingredients
- 1 cup pistachio shelled and unsalted (150g
- 1.5 cups self-raising flour 220g
- 1 cup golden caster sugar 200g
- ½ cup butter softened at room temperature (115g/1 stick)
- 3 large egg
- 1 cup sour cream 260g
- 1 tsp vanilla extract
- lemon zest of half
- 1 pinch salt
Topping
- 1-2 tbsp white chocolate chips plus extra melted white chocolate for drizzling if desired.
- 1-2 tbsp pistachio roughly chopped
Instructions
- Preheat the oven to 350F/180C and line a muffin pan with 12 muffin cases.
- Put the pistachios in a food processor and blitz to a fine crumb.
- Tip out into a large bowl and mix with the flour and sugar until thoroughly mixed.
- Add all ingredients (except topping ingredients) into the food processor and blitz for a few seconds until thoroughly combined (it only takes a few seconds so don't over mix).
- Spoon the mixture into muffins cases and top with white chocolate chips and roughly chopped pistachios.
- Bake for 25 minutes or until an inserted toothpick comes out clean.
- Let cool for 5 minutes before removing them to a cooling rack to cool completely
- If desired, drizzle with extra melted white chocolate.
Notes
- Use large eggs at room temperature for best mixing and rise.
- Butter should be softened, not melted, to blend smoothly.
- Ensure pistachios are unsalted to maintain balanced flavor.
- Check muffin doneness by inserting a toothpick; it should come out clean.
- Cool muffins completely before serving for optimal texture.
- Muffins keep for 5-7 days stored airtight or can be frozen and reheated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 83mg | 28% |
| Sodium | 105mg | 4% |
| Potassium | 181mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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