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Raspberry Pistachio Muffins
These Raspberry Pistachio Muffins are perfect for special occasions or just a weekend breakfast treat. Plus, they're really easy to make. You'll have them in the oven in no time at all!
Ingredients
- 2 cups (240 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) firmly packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1/2 cup (120 ml) milk
- 2 large eggs, lightly beaten
- 1/2 teaspoon almond extract
- 3 ounces (85 g) raspberries
- 1/2 cup (75 g) chopped pistachios, (and optionally about 1/4 cup more for topping the muffins)
- sanding sugar, optional
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Instructions
- Preheat the oven to 400°F (200°C). Grease or line 12 standard muffin cups.
- Whisk or stir together the flour, sugar, brown sugar, baking powder, baking soda, and salt. Make a well in the center.
- In a separate bowl, combine the butter, milk, eggs, and almond extract. Pour into the well in the flour mixture. Stir just until combined or a few streaks of flour remain.
- Gently stir in the raspberries and pistachios.
- Divide the batter among the prepared muffin cups, using about 3 tablespoons of batter to fill each cup 3/4 full. If desired, sprinkle the tops of the muffins with more pistachios and a pinch or two of sanding sugar.
- Bake 14 to 18 minutes, or until the edges are browned and a pick inserted into the center comes out clean.
- Cool the muffins in the pan on a wire rack for 5 to 10 minutes. Then transfer the muffins from the pan to a rack to continue cooling.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
