Raspberry Pistachio Muffins Recipe

Green Cutlery White Scribbled Underline

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Ingredient

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

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

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

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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.

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

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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.

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Raspberry Pistachio Muffins Recipe

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Ingredient