Go Back
–+ servings
Pistachio Muffins With White Chocolate Chips

Delicious Pistachio Muffins With White Chocolate Chips Magic

Pistachio Muffins With White Chocolate Chips are a delightful treat for breakfast or coffee breaks, blending nutty flavors with creamy sweetness.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 24 minutes
Resting Time 30 minutes
Total Time 1 hour 24 minutes
Servings: 6 muffins
Course: MUFFINS
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour substitute with gluten-free flour blend for gluten-free muffins
  • 1 package pistachio pudding mix can be omitted for flour plus pistachio extract
  • 2 teaspoons baking powder acts as a leavening agent
  • 1/2 teaspoon salt enhances flavor
  • 1/2 cup neutral oil adds moisture
  • 1/2 cup unsalted butter (melted) contributes flavor
  • 3/4 cup granulated sugar reduce for less sweeter muffins
  • 1 large egg binds ingredients
  • 1 teaspoon vanilla extract enhances flavor
  • 1 cup milk use non-dairy alternatives if desired
  • 1/2 cup sour cream adds richness
For Topping
  • 1/2 cup chopped pistachios provides a crunchy texture
  • 1 cup white chocolate chunks can use dark chocolate for richer flavor

Equipment

  • muffin tin
  • Mixing Bowls
  • whisk
  • Cookie Scoop

Method
 

How to Make Pistachio Muffins With White Chocolate Chips
  1. Preheat your oven to 425°F (210°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, pistachio pudding mix, baking powder, and salt.
  3. In a large bowl, blend the melted butter, neutral oil, granulated sugar, egg, vanilla extract, milk, and sour cream until smooth.
  4. Carefully fold the dry ingredients into the wet mixture, leaving some streaks of flour. Let the batter rest for 20-30 minutes.
  5. Fill each muffin liner with batter using a 3-tablespoon cookie scoop, then top with chopped pistachios and white chocolate chunks.
  6. Bake at 425°F for 8 minutes, then reduce temperature to 350°F (177°C) for an additional 12-16 minutes.
  7. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For optimal taste, serve warm with a drizzle of chocolate. Store in an airtight container for up to 3 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!