Ingredients
12
12 servings
- •nonstick cooking spray
- •1 ⅔ cups all-purpose flour
- •¾ cup white sugar
- •½ cup brown sugar
- •½ cup ground pistachio nuts
- •1 cup chopped pistachio nuts, divided
- •1 tablespoon cornstarch
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •¼ teaspoon salt
- •1 cup milk, at room temperature
- •8 tablespoons melted butter
- •2 eggs, at room temperature
- •2 teaspoons vanilla extract
- •1 teaspoon almond extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Lightly spray liners and pan with cooking spray.
- Stir flour, sugar, brown sugar, ground pistachio nuts, 1/2 cup chopped pistachio nuts, cornstarch, baking powder, baking soda, and salt together in a bowl. Make a well in the center.
- Whisk together milk, melted butter, eggs, vanilla extract, and almond extract together in a bowl. Pour milk mixture into the well of the dry ingredients and mix with a spatula just until batter is combined but a few lumps remain; do not overmix.
- Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle remaining chopped pistachios on top.
- Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes, rotating the pan halfway through. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutritional Facts
Per 12 servings
- Calories: 333
- Carbohydrate: 41g
- Fat: 16g
- Fiber: 2g
- Protein: 7g
- Sugar: 24g
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