Pistachio Muffins

Moist pistachio muffins made from scratch!

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle remaining chopped pistachios on top.

Step: 5

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.

Per Serving: 333 calories; protein 7g; carbohydrates 40.9g; fat 16.4g; cholesterol 53mg; sodium 338.6mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.