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.
Servings: 12 muffins
Equipment
- Mixing bowls.
- Juicer
- Spatula
- Handheld mixer
- Muffin baking pan
- Muffin cases
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.
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
Serving: 80grams | Calories: 247kcal | Carbohydrates: 30g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 166mg | Potassium: 170mg | Fiber: 2g | Sugar: 16g | Vitamin A: 287IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 1mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.