Alright, decided to whip up some pistachio muffins today. It’s been a while, figured I’d document how it went down this time.
Getting Started
First thing, gotta get everything lined up. I hate scrambling mid-mix. So, I pulled out:
- Flour, the regular all-purpose kind.
- Sugar, just white granulated.
- Baking powder, for the lift.
- A pinch of salt.
- Milk, whole milk works best I find.
- An egg or two. I used two small ones.
- Butter, melted it and let it cool down a bit.
- Vanilla extract, just a splash.
- And of course, pistachios. Shelled and roughly chopped.
Got the oven preheating too. Around 375 F (that’s about 190 C). Grabbed my muffin tin, put paper liners in each cup. Easier cleanup later.
Mixing it Up
Okay, grabbed a big bowl. Dumped the flour, sugar, baking powder, and salt in there. Gave it a quick whisk just to combine everything evenly. Simple stuff.
In a separate, smaller bowl, I cracked the eggs. Whisked them up a little, then poured in the milk, the slightly cooled melted butter, and the vanilla. Mixed that until it looked combined.
Then, poured the wet mixture into the big bowl with the dry ingredients. This is key: don’t overmix. I just folded it together with a spatula until the flour streaks were mostly gone. A few lumps are totally fine, actually better for muffins.
Tossed in most of the chopped pistachios. Folded them in gently. Kept a few aside to sprinkle on top before baking.
Baking Time
Scooped the batter into the prepared muffin liners. Filled them maybe two-thirds or three-quarters full. Sprinkled those reserved pistachios over the tops.
Into the hot oven they went. Now, timing is always a bit of a guess, depends on the oven. I started checking around 18 minutes. Stuck a toothpick into the center of one muffin – came out clean. That’s the sign they’re done. Tops were looking nice and golden brown too.
Cooling Down
Pulled the muffin tin out of the oven. Let it sit on the counter for just a couple of minutes. Then, I carefully lifted the muffins out of the tin and placed them on a wire rack to cool completely. Letting them cool in the tin too long makes the bottoms soggy sometimes.
And that’s pretty much it. They turned out decent this time. Good pistachio flavor, nice texture. Not bad for a quick bake.
