Pistachio Strawberry Muffins by @millsandbuns

39 min
Medium

12 servings

🍬

120 g

Caster Sugar

🧈

50 g

Butter

🫗

50 ml

Oil

🥣

50 g

Yogurt

🟢

30 g

Pistachio Paste

🥚

1 large

Egg

🌼

5 ml

Vanilla Extract

🌾

200 g

Flour

🥄

6 g

Baking Powder

🍓

130 g

Strawberries

🥜

50 g

Chopped Pistachios

🥛

120 ml

Milk

🍓

Strawberries

🥜

Chopped Pistachios

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with 12 muffin liners.

    🧁12-cup muffin tin
    🧁muffin liners

  2. Step 2/11

    Melt the 50 g unsalted butter, then add it to a large mixing bowl with the 120 g caster sugar and 50 ml neutral vegetable oil.

    unsalted butter
    caster sugar
    neutral vegetable oil
    🥣large mixing bowl

  3. Step 3/11

    Whisk the sugar, melted butter, and oil until evenly combined.

    caster sugar
    unsalted butter
    neutral vegetable oil
    🥣large mixing bowl
    🥄whisk

  4. Step 4/11

    Add the 50 g yogurt and 30 g pistachio paste. Whisk until the mixture is smooth.

    yogurt
    pistachio paste
    🥣large mixing bowl
    🥄whisk

  5. Step 5/11

    Add 1 egg and 1 teaspoon vanilla extract. Whisk until fully incorporated.

    egg
    vanilla extract
    🥣large mixing bowl
    🥄whisk
    🥄measuring spoons

  6. Step 6/11

    Sift the 200 g all-purpose flour and 1.5 teaspoons baking powder into the bowl. Fold gently until no dry flour remains.

    all-purpose flour
    baking powder
    🥣large mixing bowl
    🫗fine-mesh sieve
    🥄rubber spatula

  7. Step 7/11

    Fold in most of the 125 g strawberries and 50 g chopped pistachios, reserving a small amount of each for topping.

    strawberries
    chopped pistachios
    🥣large mixing bowl
    🥄rubber spatula

  8. Step 8/11

    Pour in the 120 ml milk. Fold just until a smooth, thick muffin batter forms; do not overmix.

    milk
    🥣large mixing bowl
    🥄rubber spatula

  9. Step 9/11

    Divide the batter among the 12 lined muffin cups. Top each portion with the reserved strawberries and chopped pistachios.

    strawberries
    chopped pistachios
    🧁12-cup muffin tin
    🧁muffin liners
    🥄rubber spatula

  10. Step 10/11

    Bake at 180°C (350°F) for 18–20 minutes. Test the center with a skewer; it should come out clean.

    🧁12-cup muffin tin
    📍skewer

  11. Step 11/11

    Cool the muffins in the tin for 5 minutes. Transfer them to a wire rack to cool further before serving.

    🧁12-cup muffin tin
    🧊wire rack

Composition

Ingredients

Types

Sweeteners, Dairy, Nuts, Eggs, Flavorings, Leavening Agents, Fruits

Ingredients

Caster sugar, Butter, Oil, Yogurt, Pistachio paste, Egg, Vanilla extract, Flour, Baking powder, Strawberries, Chopped pistachios, Milk

Allergens

Milk, Tree nuts, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

300 kcal

Macro nutrients

Protein: 5g, Total fat: 15g, Saturated fat: 5g, Carbohydrates: 39g, Sugars: 21g, Fiber: 2g, Sodium: 95mg

Nutritional Information

Minerals

Calcium: 75mg, Iron: 1.4mg, Potassium: 135mg, Phosphorus: 105mg

Vitamins

Vitamin C: 14mg, Vitamin A: 75µg, Vitamin E: 1.2mg, Folate: 35µg

Preparation

Time Information

Preparation

20 minutes

Cooking

19 minutes

Overall

39 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

large mixing bowl, whisk, rubber spatula, fine-mesh sieve, measuring spoons, kitchen scale, 12-cup muffin tin, muffin liners, skewer, wire rack

Appliances

oven, microwave

Type

Type

Type Of Dish

Breakfast, Snack, Dessert, Baked good

Occasions

Breakfast, Brunch, Afternoon tea, Spring, Summer

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Western, Contemporary

Geographic

to inform

Various

Aspect

Texture

Tender, Moist, Soft, Fluffy, Chunky, Juicy

Flavors

Sweet, Buttery, Fruity, Nutty, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store completely cooled muffins in an airtight container,Keep away from direct sunlight and humidity), fridge : 5 days (Store in an airtight container,Bring to room temperature or warm briefly before serving), freezer : 3 months (Wrap each cooled muffin tightly,Place in a freezer-safe airtight bag or container,Thaw at room temperature or reheat from frozen)