Moist Pistachio Muffins (No Pudding Mix)
Moist, and tender pistachio muffins with cream cheese for enhanced creamy nutty flavor.
Servings 12 muffins
Ingredients
- 1 2/3 Cups (200g) All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1 Cup (200g) Granulated sugar
- 11/3 Cups (150g) Roasted pistachios
- 1/2 Cup (120ml) Vegetable oil
- 1 Cup (225g) Full fat cream cheese at room temperature
- 2 Large Eggs
- 3 tbsp (45mk) Milk at room temperature
Instructions
- In a medium bowl, sift together the flour, baking powder, and salt.
- Chop half of the pistachios (100 g/ 3.5 oz), add it to the flour mixture, and set aside.
- Place the remaining pistachios in a food processor and process until the pistachio is very fine and moist. About 3 minutes. Scrape the sides of the bowl.
- With the food processor on, add 1/4 cup of vegetable oil and process for an additional 30 seconds, until you have a thin oily mixture.
- In a large bowl, mix the cream cheese and eggs until smooth, add the remaining vegetable oil and sugar followed by the pistachio oil and milk, and mix until fully incorporated.Set the mixture a sdie for 10-15 minutes to allow the flavors to blend and develop.
- Mix in the flour mixture and use a wooden spoon to fully incorporate.
- Refrigerate for 30-60 minutes. When ready, preheat your oven to 350F.
- Divide the batter between 12 muffin liners and place in the refrigerator. Fill each liner to the top.
- Bake at 350F and bake for 22-25 minutes. The muffins are ready when a toothpick comes out clean from the center of the muffins. (A few moist crumbs are okay)
- Remove from the oven and allow to cool for 15 minutes before serving.
Notes
- Make sure all of the ingredients are at room temperature.
- Store the muffins at room temperature for up to five days in an airtight container.
- To freeze, place the muffins in a freeze bag and freeze for up to eight weeks.