Brown Butter Pistachio Muffins by @millsandbuns

35 min
Medium

12 servings

🍬

120 g

Caster Sugar

🧈

80 g

Brown Butter

🥣

50 g

Yogurt

🌿

5 ml

Vanilla Extract

🥚

1 large egg

Egg

🌾

150 g

Flour

🥜

50 g

Pistachios

🧂

6 g

Baking Powder

🥛

120 ml

Milk

🥜

Pistachios

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C (356°F) and line a 12-cup muffin tin with 10 muffin liners.

    🧁muffin tin
    🧁muffin liners

  2. Step 2/9

    Place 120 g caster sugar and 80 g brown butter in a large mixing bowl. Whisk until well combined.

    caster sugar
    brown butter
    🥣mixing bowl
    🌀balloon whisk
    ⚖️kitchen scale

  3. Step 3/9

    Add 50 g yogurt and 1 tsp vanilla extract to the butter mixture. Whisk until smooth.

    yogurt
    vanilla extract
    🥣mixing bowl
    🌀balloon whisk
    🥄measuring spoons
    ⚖️kitchen scale

  4. Step 4/9

    Crack 1 egg into the bowl. Whisk until fully incorporated.

    egg
    🥣mixing bowl
    🌀balloon whisk

  5. Step 5/9

    Sift 150 g all-purpose flour and 1.5 tsp baking powder into the bowl. Add 50 g powdered pistachios.

    all-purpose flour
    baking powder
    powdered pistachios
    🥣mixing bowl
    🫗fine-mesh sieve
    🥄measuring spoons
    ⚖️kitchen scale

  6. Step 6/9

    Pour in 120 ml milk. Fold gently with a spatula just until a smooth batter forms; do not overmix.

    milk
    🥣mixing bowl
    🥄silicone spatula
    ⚖️kitchen scale

  7. Step 7/9

    Divide the batter evenly among the prepared muffin liners, filling each about three-quarters full. Sprinkle with 20 g chopped pistachios.

    chopped pistachios
    🧁muffin tin
    🧁muffin liners
    🥄ice cream scoop

  8. Step 8/9

    Bake at 180°C (356°F) for 18 to 20 minutes. Test the center with a skewer; it should come out clean.

    🧁muffin tin
    📍skewer

  9. Step 9/9

    Remove the muffins from the tin. Cool them on a wire rack before serving.

    🧁muffin tin
    🧊wire rack

Composition

Ingredients

Types

Sweeteners, Dairy, Flavorings, Eggs, Leavening agents

Ingredients

Caster sugar, Brown butter, Yogurt, Vanilla extract, Egg, Flour, Pistachios, Baking powder, Milk

Allergens

Milk, Egg

Dietetics

Dietary regimen

Vegetarian

Calories

220 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 29g, Sugars: 16g, Fat: 11g, Saturated fat: 4.5g, Fiber: 1.2g

Nutritional Information

Minerals

Calcium: 85mg, Iron: 1.3mg, Potassium: 120mg, Sodium: 105mg

Vitamins

Vitamin A: 95µg, Vitamin B12: 0.3µg, Vitamin D: 0.5µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

mixing bowl, balloon whisk, fine-mesh sieve, silicone spatula, measuring spoons, kitchen scale, muffin tin, muffin liners, ice cream scoop, skewer, wire rack

Appliances

oven

Type

Type

Type Of Dish

Baked good, Snack, Dessert

Occasions

Breakfast, Brunch, Afternoon tea, Coffee break

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Western, Contemporary baking

Geographic

to inform

Various

Aspect

Texture

Soft, Moist, Tender, Fluffy, Slightly crunchy

Flavors

Nutty, Buttery, Sweet, Toasty, Vanilla

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store fully cooled muffins in an airtight container,Keep away from direct sunlight and heat), fridge : 5 days (Store in an airtight container,Bring to room temperature or warm briefly before serving), freezer : 90 days (Freeze fully cooled muffins individually wrapped,Place wrapped muffins in a freezer-safe airtight bag or container,Thaw at room temperature or reheat gently)