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Pistachio muffins recipe
Indulge in the perfect breakfast treat with these moist, fluffy, and full of pistachio muffins! Loaded with nutty real pistachio, these muffins taste like they came from a bakery, if not better.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 247 kcal
Course:
Brunch
Cuisine:
American
Ingredients
- 3 ounces pistachios 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 large eggs
- 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.
Cup of Yum
Notes
- Every orange gives different amounts of juice. So add the milk just enough to make the mixture of orange juice and milk up to 6 fluid ounces/ 175 milliliters.
- Feel free to leave the icing sugar and extra pistachios for topping if you don’t want to have them on your muffins.
Nutrition Information
Serving
80grams
Calories
247kcal
(12%)
Carbohydrates
30g
(10%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
44mg
(15%)
Sodium
166mg
(7%)
Potassium
170mg
(5%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
287IU
(6%)
Vitamin C
6mg
(7%)
Calcium
104mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 247
% 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.