Pistachio Muffins, plus White Chocolate Chips

These Pistachio Muffins are easy and effortless! Whipped up in a food processor and topped with white chocolate chips and pistachios for extra crunch! These soft and fluffy muffins are the solid grab and go snack or relax with a cup of tea or coffee, enjoy!

When it comes to desserts and sweet treats pistachios are one of our favourite ingredients.

We also love our desserts to be quick and easy and these muffins tick all the boxes!

They're made using a food processor so there's minimal prep (and mess) involved not to mention the fact that they are good!

The white chocolate chip topping takes them to the next level, we even drizzle over some extra melted white chocolate when they're done because there can never be too much white chocolate, right?!

And because pistachios and white chocolate is the BEST combo ever!

• Pistachios – shelled and unsalted
• Self-raising flour
• Light brown sugar – you can also use regular caster sugar
• Butter – softened at room temperature
• Eggs – large
• Sour cream – for an extra soft and fluffy texture
• Lemon zest & Vanilla
• White chocolate chips & extra pistachio – for topping before baking, the combo is good and gives crunch and added texture to the muffins!

How to Make Pistachio Muffins – Step by Step

Put the pistachios in a food processor and blitz to a fine crumb (photo 1).

Tip out into a large bowl and mix with the flour and sugar until thoroughly mixed (photo 2).

Add all ingredients into the food processor and blitz for a few seconds until thoroughly combined (it only takes a few seconds so don't over mix) (photos 4 & 5).

Spoon the mixture into muffins cases and top with white chocolate chips and roughly chopped pistachios (photos 5 & 6).

Bake then let cool for 5 minutes before removing them to a cooling rack to cool completely (photo 7).

Drizzle with more white chocolate if desired (photo 8).

Swaps

We love these muffins the way they are but there are few ways to switch them up

• You can mix chocolate chips (of any kind) through the batter so they are studded throughout.
• Swap the lemon zest for orange zest.
• Mix through some coconut flakes or sprinkle them on top if you love coconut.
• Melt some white chocolate and drizzle it on top after baking.
• Sprinkle different nuts on top (any you like) for a different flavour.

Top Tips for Making Pistachio Muffins

• Use large eggs at room temperature.
• Your butter must be softened check out our post for the easiest way to softened butter (in 5 mins).
• Make sure your pistachios are unsalted.
• To check the muffins are done insert a toothpick into the center of one muffin if it comes out clean they are cooked. If the toothpick has any wet batter on it then cook for a few minutes longer.
• Let the muffins cool completely before serving.
• The muffins will keep well for up to 5-7 days or can be frozen. Thaw as needed and crisp up in a hot oven.

More Sweet Treats You Might Like

• Pistachio Cake with Strawberries & Cream
• Apple Olive Oil Cake
• White Chocolate Panna Cotta
• Lady's Kisses – Baci di Dama (Italian Cookies)

Ingredients

Makes 12 muffins

• 1 cup pistachios (shelled and unsalted (150g))
• 1.5 cups self raising flour (220g)
• 1 cup golden caster sugar (200g)
• ½ cup butter (softened at room temperature (115g/1 stick))
• 3 large eggs
• 1 cup sour cream (260g)
• 1 tsp vanilla extract
• Zest of half a lemon
• 1 pinch of salt

Topping

• 1-2 tbsp white chocolate chips (plus extra melted white chocolate for drizzling if desired.)
• 1-2 tbsp roughly chopped pistachios

Equipment

• Food processor
• 12 muffin cases

Method

1. Preheat the oven to 350F/180C and line a muffin pan with 12 muffin cases.

2. Put the pistachios in a food processor and blitz to a fine crumb.

3. Tip out into a large bowl and mix with the flour and sugar until thoroughly mixed.

4. Add all ingredients (except topping ingredients) into the food processor and blitz for a few seconds until thoroughly combined (it only takes a few seconds so don't over mix).

5. Spoon the mixture into muffins cases and top with white chocolate chips and roughly chopped pistachios.

6. Bake for 25 minutes or until an inserted toothpick comes out clean.

7. Let cool for 5 minutes before removing them to a cooling rack to cool completely

8. If desired, drizzle with extra melted white chocolate.

Kitchen notes

• Use large eggs at room temperature.
• Your butter must be softened check out our post for the easiest way to softened butter (in 5 mins).
• Make sure your pistachios are unsalted.
• To check the muffins are done insert a toothpick into the center of one muffin if it comes out clean they are cooked. If the toothpick has any wet batter on it then cook for a few minutes longer.
• Let the muffins cool completely before serving.
• The muffins will keep well for up to 5-7 days or can be frozen. Thaw as needed and crisp up in a hot oven.