Pistachio Muffins
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
12 muffins
-
Calories
267 kcal
-
Cuisine
American
Pistachio Muffins
Report
These pistachio muffins are a tasty blend of chopped pistachios and brown sugar with a hint of lemon zest. Moist and ready in under 40 minutes, these muffins are perfect for breakfast or a quick snack.
Share:
Ingredients
- 1¼ cups pistachios shelled and unsalted, divided
- 1⅓ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- ⅔ cup light brown sugar
- 2 eggs large
- ½ cup sour cream
- 1 teaspoon lemon zest
Instructions
- Pulverize ¾ cup of the pistachio in a food processor or blender until flour a texture for a few minutes. Reserve and pulse the remaining ½ cup into crumbs.
- Preheat the oven to 400°F (204°C). Prepare 12 muffin tins by spraying with non-stick spray or lining them with cupcake liners or separate silicone muffin cups. Set aside.
- In a separate bowl, combine the ¾ cup of pistachios flour with all purpose flour, baking powder, and salt. Whisk until thoroughly blended. Set aside.
- In a large bowl, using a mixer, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Then, mix in the sour cream and lemon zests until fully combined, scraping down the sides and bottom of the bowl as needed.
- Gently fold the dry ingredients into the wet ingredients until no flour pockets remain. Be careful not to overmix.
- Evenly distribute the batter into the prepared muffin wells, using an ice cream scoop with a thumb trigger if available. Sprinkle the tops of the batter with the coarsely chopped pistachios, ensuring to use all of the ½ cup.
- Bake the muffins for 5 minutes, then reduce the oven temperature to 350°F (177°C). Continue baking for another 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean and the tops are golden brown.
- Remove the muffins from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Muffins stay fresh covered at room temperature up to 5 days or in the refrigerator up to 1 week.
- Muffins stay fresh covered at room temperature up to 5 days or in the refrigerator up to 1 week.
- Pistachios: Make sure they are unsalted and all of the shells are completely removed.
- Make sure they are unsalted and all of the shells are completely removed.
- Tips:
- Send DataSend Data
- Send DataSend Data
- Be careful not to over mix the batter - this can make the muffin really hard!
- You can serve this with a dollop of whipped cream if you want to make it even more of a dessert (or with vanilla bean ice cream, oh yum!)
Nutrition Information
Show Details
Calories
267kcal
(13%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
53mg
(18%)
Sodium
186mg
(8%)
Potassium
187mg
(5%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
389IU
(8%)
Vitamin C
1mg
(1%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 53mg | 18% |
| Sodium | 186mg | 8% |
| Potassium | 187mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
