Description
These muffins combine the tartness of cranberries with the nutty flavor of pistachios, creating a sweet and irresistible treat perfect for any time of day.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup fresh cranberries
- 1/2 cup shelled pistachios, chopped
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the melted butter, eggs, and milk until well combined.
- Stir the wet ingredients into the dry ingredients until just mixed, then fold in the cranberries and pistachios.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a extra crunch, toast the pistachios before adding them to the batter. Store muffins in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Breakfast
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g