Raspberry Pistachio Muffins Recipe

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These Raspberry Pistachio Muffins are a great way to welcome spring! There are fresh strawberries and crunchy pistachios in these muffins, which taste great. You can eat them as a snack or for breakfast on the go.


Health benefits

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– 2 cups (240g) all-purpose flour – 1/2 cup (100g) granulated sugar – 1/4 cup (50g) firmly packed light brown sugar – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup (113g) unsalted butter, melted and slightly cooled – 1/2 cup (118ml) milk – 2 large eggs, lightly beaten – 1/2 teaspoon almond extract – 3 ounces (85g) raspberrie – 1/2 cup (75g) chopped pistachios (and optionally about 1/4 cup more for topping the muffins) – sanding sugar, optional

Raspberry Pistachio Muffins Recipe

Heat the oven to 400°F. Grease or line 12 regular muffin cups. Mix flour, sugar, brown sugar, baking powder, soda, and salt. 

Step 1

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Create a central well. In a separate bowl, mix butter, milk, eggs, and almond extract. 

Step 2

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Pour into flour mixture thoroughly. Stir until blended or flour streaks remain. Mix in raspberries and pistachios gently. 

Step 3

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Pour 3 teaspoons of batter into each muffin cup to fill them 3/4 full. Sprinkle extra pistachios and sanding sugar on the muffins if desired. 

Step 4

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Bake 14–18 minutes until sides are browned and a pick inserted into the center comes out clean. 

Step 5

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For 5–10 minutes, cool the muffins on a wire rack in the pan. Remove the muffins from the pan to cool on a rack. 

Step 6

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