Description
Moist pistachio muffins made from scratch!
Ingredients
- nonstick cooking spray
- 1 ⅔ cups all-purpose flour
- ¾ cup white sugar
- ½ cup brown sugar
- ½ cup ground pistachio nuts
- 1 cup chopped pistachio nuts, divided
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk, at room temperature
- 8 tablespoons melted butter
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Lightly spray liners and pan with cooking spray.
- Stir flour
- sugar
- brown sugar
- ground pistachio nuts
- 1/2 cup chopped pistachio nuts
- cornstarch
- baking powder
- baking soda
- and salt together in a bowl. Make a well in the center.
- Whisk together milk
- melted butter
- eggs
- vanilla extract
- and almond extract together in a bowl. Pour milk mixture into the well of the dry ingredients and mix with a spatula just until batter is combined but a few lumps remain; do not overmix.
- Spoon batter into the prepared muffin cups
- filling each 3/4 full. Sprinkle remaining chopped pistachios on top.
- Bake in the preheated oven until tops spring back when lightly pressed
- about 15 minutes
- rotating the pan halfway through. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 12