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Cranberry Pistachio Muffins

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Cranberry Pistachio Muffins are soft, fluffy, and filled with tart cranberries and crunchy pistachios. Lightly sweet and warmly spiced with a hint of orange, they’re the perfect blend of sweet, tart, and nutty. Great for the holidays—or anytime you want a bakery-style muffin with a fun flavor twist!

Ingredients

  • 2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1/4 cup brown sugar, packed

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 tsp ground cinnamon

  • 1/2 cup chopped pistachios (plus extra for topping)

  • 1 cup fresh or frozen cranberries (if frozen, do not thaw)

  • 2/3 cup milk

  • 1/3 cup plain yogurt or sour cream

  • 1/3 cup vegetable oil or melted butter

  • 2 large eggs

  • 1 tsp vanilla extract

  • Zest of 1 orange (optional but recommended)

  • Coarse sugar, for topping (optional)

Instructions

  1. Preheat Oven:

    • Preheat oven to 375°F (190°C).

    • Line a muffin tin with paper liners or grease lightly.

  2. Mix Dry Ingredients:

    • In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.

    • Stir in chopped pistachios and cranberries.

  3. Mix Wet Ingredients:

    • In another bowl, whisk together milk, yogurt (or sour cream), oil, eggs, vanilla, and orange zest.

  4. Combine:

    • Add wet ingredients to the dry ingredients and stir just until combined. Do not overmix.

  5. Fill Muffin Cups:

    • Divide batter evenly among the muffin cups (about 3/4 full).

    • Sprinkle tops with extra pistachios and coarse sugar if desired.

  6. Bake:

    • Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

    • Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

  • You can use dried cranberries if you prefer—just reduce to 3/4 cup and soak in warm water for 5 minutes to plump.

  • Add a glaze made with powdered sugar and orange juice for an extra touch.

  • Store muffins in an airtight container for up to 3 days or freeze for up to 2 months.

Find it online: https://recipe.ukfinda.com/cranberry-pistachio-muffins.htm