Pistachio muffins recipe
User Reviews
5
Pistachio muffins recipe
Description
The Pistachio muffins recipe features a batter made from ground pistachios and almonds combined with orange zest and juice mixed with milk to add moisture and a subtle citrus aroma. The inclusion of baking powder gives the muffins a light rise, and melted butter contributes richness. Eggs bind the ingredients for a smooth batter that bakes into tender, moist muffins with a delicate nutty flavor.
After baking, the muffins develop a soft crumb accentuated by the crunch of chopped pistachios on top. The orange milk mixture offers a balance of citrus brightness against the nutty base, creating a nuanced flavor profile. Optionally, a simple icing made with powdered sugar and orange-infused milk can be drizzled over the cooled muffins.
These muffins make a pleasant snack or breakfast item and showcase the combination of nuts and citrus. They are suitable for those looking for a baked good with moderate sweetness and a slightly textured topping.
To adjust moisture, the recipe notes that the amount of milk added to match the orange juice volume should be measured carefully since orange sizes vary. The topping with extra pistachios and icing can be omitted based on preference.
Ingredients
- 3 ounces pistachio plus a handful extra for the topping
- 2 ounces ground almonds
- 1 orange zest, and juice
- ½ cup milk see the note, and 1 tablespoon extra for the icing
- 6 ounces all-purpose flour
- 1 tablespoon baking powder
- 4 ounces caster sugar
- 2 egg large
- 3 ounces butter melted and cooled
- ½ teaspoon vanilla extract
- 2 ounces powdered sugar optional
Instructions
- Grind the pistachio (leave a handful for the topping) until they are fairly smooth, and set it aside.
- Zest the orange and extract its juice into a measuring cup.
- Pour the milk into the cup of orange juice to make the mixture up to 6 fluid ounces/ 175 milliliters. Leave it aside.
- Prepare and line a muffin tin with muffin cases.
- Preheat the oven to 170°C/ 338°F fan oven, 180°C/ 350°F, or gas mark 4.
- Place the flour, caster sugar, baking powder, pistachios, almonds, melted butter, eggs, orange zest, orange milk mixture, and vanilla extract in a mixing bowl.
- Mix the ingredients using a handheld mixer, stand mixer, or hand whisk until you get a smooth batter.
- Scoop the batter into each muffin case and bake for about 18-20 minutes or until the muffins spring back when you touch.
- Leave the muffins in the tin for about 2-3 minutes before taking them out and placing them on a cooling rack.
- While the muffins are cooling down, chop the extra pistachios.
- Then mix the powdered sugar with a tablespoon of milk.
- Once the muffins are completely cool, drizzle them with icing sugar mixture and top up with some chopped pistachios.
Notes
- Adjust milk volume so the combined orange juice and milk equal 6 fluid ounces (175 milliliters), as orange sizes vary.
- Extra chopped pistachios and powdered sugar icing can be left off if a less sweet topping is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 80grams | |
| Calories | 247kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 44mg | 15% |
| Sodium | 166mg | 7% |
| Potassium | 170mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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