Pistachio Muffins

5 from 1 vote

This easy muffin recipe is for soft pistachio muffins made with real pistachios and filled with delicious pistachio nut butter, the perfect breakfast treat.

Prep Time20

Cook Time20

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 410kcal

Author: Cat Spiller

Equipment

1 12-hole muffin pan

Ingredients

400 g cake flour
1 teaspoon salt
2 teaspoon baking powder
1 teaspoon baking soda
300 g superfine sugar
2 eggs extra-large
300 ml milk
80 ml sunflower oil
60 g unsalted butter melted
1 teaspoon vanilla extract
100 g pistachios chopped
60 g pistachio butter

Metric - US Customary

Instructions

Line a 12-hole muffin pan with cupcake liners and preheat the oven to 180°C (350°F).
In a large mixing bowl sift together the flour, baking powder, baking soda, and salt.
Add the sugar to the sifted ingredients and use a whisk to combine. Make a well in the center of the dry ingredients.
In a large jug add the oil, melted butter, milk, vanilla, and eggs, and beat with a fork or whisk until well combined.
Pour the wet ingredients into the well and use a wooden spoon to combine the wet and dry ingredients. Do this quickly with as few turns as possible.
Add the chopped pistachios to the muffin batter and fold this through with a wooden spoon, reserving about a 30g for the muffin tops.
Divide the batter evenly between the 12 muffin liners using an ice cream scoop, then sprinkle each with the extra chopped pistachios. Bake in a preheated oven for about 20 minutes or until a skewer inserted into the center of the muffin comes out clean. Allow the muffins to cool slightly on a wire rack.
Use an apple corer to core out the center of the muffin, reserving the piece that you have removed. Fill a pastry bag with the pistachio butter and fill the center of each muffin with about 2 teaspoons of butter, cover with the reserved muffin piece. Serve and enjoy!

Nutrition