Easy Pistachio Muffins
This recipe makes pistachio nut muffins that are super fluffy, moist and are honestly so good. This recipe is simple and perfect for pistachio lovers.
Servings: 12 servings
Calories: 353kcal
Ingredients
- 315g self-raising flour
- 80g pistachios chopped
- ½ teaspoon salt
- 85g unsalted butter soft at room temperature
- 200g caster sugar
- 85ml vegetable oil
- 2 medium eggs room temperature
- 1 teaspoon vanilla extract
- 200ml soured cream room temperature
- 60ml whole milk room temperature
- 1 - 2 drops green food colouring optional
Instructions
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a 12-count muffin tin with 12 muffin cases. In a large bowl, add the self-raising flour, chopped pistachios and salt. Mix together and set aside.
- In a large mixing bowl, cream together the butter and caster sugar until light and fluffy. Then mix in the vegetable oil. Add the eggs and vanilla extract then combine. Add in the sour cream and milk and combine then mix in the green food colouring if using.
- Pour the dry ingredients into the wet ingredients and combine all the ingredients together. Once all the ingredients are mixed, spoon the mixture evenly between the muffin cases.
- Bake for 20 – 25 minutes or until a cake tester comes out clean. Once you remove them from the oven, allow to cool in the tin for 15 minutes then transfer the muffins to a wire rack to completely cool.