Pistachio Muffins

These easy bakery-style white chocolate pistachio muffins are moist, tender and absolutely delicious. And topped with pistachio sugar to give a little extra crunch!

Prep Time 20

Cook Time 20

Total Time 40

Servings12 muffins

saltyginger.comMary-Lou

Equipment

Regular Muffin Pan (12-Well)
Regular Cupcake Liners

Ingredients

Muffin

2½ cups plain flour (all-purpose/standard grade)
6 tablespoons cornstarch
¾ cup white granulated sugar (caster/granulated)
3 teaspoons baking powder
½ teaspoon table salt
1 cup white chocolate chips
¾ cup pistachios (chopped)
9 tablespoons butter (1 stick plus 2 tbsp)
2 eggs (medium/large/size 6)
2 teaspoons vanilla extract
½ cup milk
½ cup Greek yogurt (sour cream)

Pistachio Sugar

3 tablespoons raw sugar
2 tablespoons pistachios (chopped)

Instructions

Preheat the oven to 200°C/390°F. Line a 12-cup muffin tin with muffin liners. Place the oven rack in the middle of the oven.
Toss the raw pistachios onto a baking tray and toast in the oven for 3 to 5 minutes. Allow the nuts to cool a bit before roughly chopping using a serrated bread knife.
¾ cup pistachios
In a large mixing bowl, combine the flour, sugar, baking powder, cornstarch and salt. Whisk to combine. Then toss in the white chocolate chips and chopped pistachios. Mix to coat the nuts and chocolate chips with the flour.
2½ cups plain flour, 6 tablespoons cornstarch, ¾ cup white granulated sugar, 3 teaspoons baking powder, ½ teaspoon table salt, 1 cup white chocolate chips, ¾ cup pistachios
In a mixing bowl melt the butter either in the microwave or in a medium saucepan over low heat. Allow the butter to cool before adding in the eggs, milk, yoghurt, and vanilla. Whisk until completely combined.
9 tablespoons butter, 2 eggs, 2 teaspoons vanilla extract, ½ cup milk, ½ cup Greek yogurt
Pour the wet ingredients into the dry ingredients and mix through until just combined.
In a small bowl, combine the raw sugar and 2 tablespoons of chopped pistachios. Mix to combine. Divide the muffin batter between the 12 cupcake liners, filling them almost to the top. Sprinkle the muffins with approximately ¾ to 1 teaspoon of the sugar-pistachio mix.
3 tablespoons raw sugar, 2 tablespoons pistachios
Bake the muffins at 200°C/390°F for 5 minutes. Then turn down the oven to 180°C/355°F and bake for a further 12 to 15 minutes until just baked. Allow the muffins to cool in the tin for 5 minutes before cooling on a wired cooling rack. Serve & Enjoy.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

This recipe makes 12-15 regular-sized muffins, depending on the size of the muffin liners. There does tend to be a slight variation in the volume globally.

These pistachio muffins can be stored in an airtight container at room temperature for 2 days. If you stick them in the fridge, for up to a week. To freshen up the muffin, pop them in the microwave for 10 seconds.

Nutrition