These Pistachio Muffins are made with basic pantry ingredients plus decadent pistachios and are simple to prepare. In just 30 minutes, you'll have warm homemade Pistachio muffins ready to serve
extra chopped pistachio nuts and coarse sugar(for topping)
Instructions
Preheat oven to 400°F/200°C.
Line 12 hole muffin pan with muffins liners.
Using a small food processor, process the pistachio nuts until finely ground but still with a few larger pieces. If you don’t have a food processor, use a sharp knife to chop the pistachio nuts as finely as possible.
In a large bowl, whisk together finely chopped pistachio nuts, cake flour, granulated sugar, baking powder and salt.
In a jug, whisk together milk, vegetable oil, eggs, almond extract and vanilla extract.
Pour wet ingredients into dry ingredients and stir with a whisk until no dry ingredients can be seen. Don’t overbeat.
Divide the batter evenly amongst the muffin cups.
Sprinkle the tops with extra chopped pistachio nuts and sugar.
Bake immediately for 18-20 minutes until well risen, golden and cooked through. You can stick a skewer into the muffins to check if they are cooked - if the skewer comes out clean, they’re done.
Remove from the oven and cool for 2-3 minutes in the muffin pan before removing to a wire rack to cool.
Notes
Tips for Success
Chopped the pistachio nuts in a food processor until fine but with some larger chunks.
If you don’t have a food processor, use a knife to chop the nuts as finely as you can.
Don't over mix the batter. A bit lumpy is fine.
When baked remove from the muffin pan to cool on a wire rack.
For more tips and information, read the post more fully above.