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Raspberry Pistachio Muffins

A close-up of a golden-brown Raspberry Pistachio Muffin topped with coarse sugar crystals, showing vibrant pink raspberry and green pistachio swirls inside.
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A reliable recipe for moist, bakery-style muffins featuring the bright flavor of raspberries and the crunch of pistachios.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shelled, unsalted pistachios, roughly chopped
  • 1 cup fresh or frozen raspberries (do not thaw if frozen)
  • 1 large egg, lightly beaten
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (optional, for brightness)
  • 1/4 cup coarse sugar for topping (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the chopped pistachios to the dry ingredients and toss to coat them lightly in the flour mixture.
  4. In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract. If using, mix in the lemon zest now.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula only until just combined. Do not overmix; a few lumps are fine.
  6. Gently fold in the raspberries. If using frozen berries, mix them in quickly to prevent the batter from turning too pink.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the tops with coarse sugar if desired.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, use raw, unsalted pistachios. If you only have salted, omit the salt in the dry ingredients.
  • To keep the muffins moist, stop mixing the batter as soon as the flour streaks disappear. Overmixing develops gluten, leading to tough muffins.
  • If you want a more pronounced pistachio flavor, lightly toast the chopped nuts in a dry pan for 3 minutes before adding them to the batter.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days. They freeze well for up to 2 months if wrapped tightly.

Nutrition

Find it online: https://recipesfleet.com/raspberry-pistachio-muffins-recipe-2/