Raspberry Pistachio Muffins Recipe

Black Section Separator

Raspberry Pistachio Muffins are excellent for special occasions or weekend breakfasts. Plus, they're simple to produce. They'll bake in no time!  


– 2 cups (240g) all-purpose flour – 1/2 cup (100g) granulated sugar – 1/4 cup (50g) firmly packed light brown sugar – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup (113g) unsalted butter, melted and slightly cooled – 1/2 cup (118ml) milk – 2 large eggs, lightly beaten – 1/2 teaspoon almond extract – 3 ounces (85g) raspberrie – 1/2 cup (75g) chopped pistachios (and optionally about 1/4 cup more for topping the muffins) – sanding sugar, optional

Heat the oven to 400°F. Grease or line 12 regular muffin cups. Mix flour, sugar, brown sugar, baking powder, soda, and salt. Create a central well.  

Step 1 


In a separate bowl, mix butter, milk, eggs, and almond extract. Pour into flour mixture thoroughly. Stir until blended or flour streaks remain.  

Step 2

Mix in raspberries and pistachios gently. Pour 3 teaspoons of batter into each muffin cup to fill them 3/4 full. Sprinkle extra pistachios and sanding sugar on the muffins if desired.  

Step 3

Bake 14–18 minutes until sides are browned and a pick inserted into the center comes out clean.  

Step 4

For 5–10 minutes, cool the muffins on a wire rack in the pan. Remove the muffins from the pan to cool on a rack.  

Step 5

Also See

Also See

Lemon Crumb Muffins Recipe