Description
These pistachio crunch muffins are light, fluffy, and bursting with the rich, nutty flavor of pistachios. A perfect balance of sweetness and crunch, they make an ideal treat for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup chopped pistachios
- 1/4 cup butter, melted
- 1 cup milk
- 1 egg
- 2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together flour, sugar, pistachios, baking powder, and salt.
- In a separate bowl, whisk together melted butter, milk, and egg.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Spoon batter into muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra crunch, sprinkle some additional chopped pistachios on top of the muffins before baking.
- These muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes