5.0 from 18 votes
Pistachio Muffins
These Pistachio Muffins are super easy and effortless! Whipped up in a food processor and topped with white chocolate chips and pistachios for extra crunch! These soft and fluffy muffins are the perfect grab and go snack or relax with a cup of tea or coffee, enjoy!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 319 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
- 1 cup pistachios 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 eggs
- 1 cup sour cream 260g
- 1 tsp vanilla extract
- zest of half a lemon
- 1 pinch of salt
Topping
- 1-2 tbsp white chocolate chips plus extra melted white chocolate for drizzling if desired.
- 1-2 tbsp roughly chopped pistachios
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.
Cup of Yum
Notes
- Make sure to use large eggs at room temperature.
- Your butter must be softened, check out our post for the easiest way to softened butter (in 5 mins).
- Make sure your pistachios are unsalted.
- To check the muffins are done insert a toothpick into the center of one muffin, if it comes out clean they are cooked. If the toothpick has any wet batter on it then cook for a few minutes longer.
- let the muffins cool completely before serving.
- The muffins will keep well for up to 5-7 days or can be frozen. Thaw as needed and crisp up in a hot oven.
Nutrition Information
Calories
319kcal
(16%)
Carbohydrates
33g
(11%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Cholesterol
83mg
(28%)
Sodium
105mg
(4%)
Potassium
181mg
(5%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
459IU
(9%)
Vitamin C
1mg
(1%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 319
% 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.