Crunchy Pistachio Delight Muffins

Name: Crunchy Pistachio Delight Muffins
Total time: 40 min
Yield: 12
Ingredients: nonstick cooking spray; 250 g all-purpose flour; 150 g white sugar; 100 g brown sugar; 150 g chopped pistachio nuts, divided; 60 g ground pistachio nuts; 15 g cornstarch; 5 g baking powder; 5 g baking soda; 1 g salt; 240 ml milk, at room temperature; 115 g melted butter; 2 eggs, at room temperature; 10 ml vanilla extract; 5 ml almond extract

These delightful pistachio muffins stand out with their vibrant green color and a mix of chopped and ground nuts in the batter. A crunchy topping of pistachio nuts adds an extra layer of texture and flavor.

40 min

easy

333kcal

calories

41g

carbohydrates

16g

fat

fiber

protein

339mg

sodium

24g

sugar

Breakfast Snack American

Ingredients

nonstick cooking spray

250 g all-purpose flour

150 g white sugar

100 g brown sugar

150 g chopped pistachio nuts, divided

60 g ground pistachio nuts

15 g cornstarch

5 g baking powder

5 g baking soda

1 g salt

240 ml milk, at room temperature

115 g melted butter

2 eggs, at room temperature

10 ml vanilla extract

5 ml almond extract

Directions

Step 1

Preheat the oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners. Lightly spray the liners and pan with cooking spray.

Step 2

In a large bowl, combine the flour, white sugar, brown sugar, 50g chopped pistachio nuts, ground pistachio nuts, cornstarch, baking powder, baking soda, and salt. Make a well in the center.

Step 3

In a medium bowl, whisk together the milk, melted butter, eggs, vanilla extract, and almond extract. Pour the milk mixture into the well of the flour mixture and mix with a spatula until just combined, leaving a few lumps. Avoid overmixing.

Step 4

Spoon the batter into the prepared muffin cups, filling each 3/4 full. Sprinkle the tops of each muffin with the remaining 50g chopped pistachio nuts.

Step 5

Bake in the preheated oven for about 15 minutes, rotating the pan halfway through. The muffins are done when the tops spring back when lightly pressed. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.