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
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2 cups all-purpose flour
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1/2 cup granulated sugar
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1/4 cup brown sugar, packed
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1/2 tsp ground cinnamon
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1/2 cup chopped pistachios (plus extra for topping)
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1 cup fresh or frozen cranberries (if frozen, do not thaw)
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2/3 cup milk
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1/3 cup plain yogurt or sour cream
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1/3 cup vegetable oil or melted butter
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2 large eggs
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1 tsp vanilla extract
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Zest of 1 orange (optional but recommended)
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Coarse sugar, for topping (optional)
Instructions
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Preheat Oven:
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Preheat oven to 375°F (190°C).
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Line a muffin tin with paper liners or grease lightly.
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Mix Dry Ingredients:
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In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
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Stir in chopped pistachios and cranberries.
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Mix Wet Ingredients:
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In another bowl, whisk together milk, yogurt (or sour cream), oil, eggs, vanilla, and orange zest.
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Combine:
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Add wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
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Fill Muffin Cups:
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Divide batter evenly among the muffin cups (about 3/4 full).
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Sprinkle tops with extra pistachios and coarse sugar if desired.
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Bake:
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Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack.
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Notes
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You can use dried cranberries if you prefer—just reduce to 3/4 cup and soak in warm water for 5 minutes to plump.
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Add a glaze made with powdered sugar and orange juice for an extra touch.
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Store muffins in an airtight container for up to 3 days or freeze for up to 2 months.