Description
Bring nuanced flavors to a classic breakfast treat. Our cardamom pistachio muffins feature hints of lemon zest and floral spices.
Ingredients
Scale
- 1 cup whole wheat flour
- 3/4 cup all-purpose flour
- 3/4 cup shelled raw unsalted pistachio nuts, roughly chopped and divided
- 1 teaspoon ground cardamom
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/3 cups buttermilk
- 1/2 cup packed brown sugar
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- Zest from 1/2 lemon (about 1 heaping teaspoon)
- 1/8 cup sanding sugar (optional)
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tray with paper liners.
- In a large mixing bowl, whisk together the flours, 1/2 cup chopped pistachios, cardamom, baking powder, baking soda, and salt.
- In another large mixing bowl, whisk together the buttermilk, brown sugar, melted butter, egg, vanilla, and lemon zest.
- Add the dry mixture to the wet, folding with a spatula until a batter forms.
- Divide the batter evenly among the liners. The batter will reach close to the top of the liners. Evenly sprinkle the tops of the muffins with the sanding sugar and remaining 1/4 cup chopped pistachios.
- Bake for 15-18 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes before transferring to a cooling rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Muffin
- Method: Baking
- Cuisine: Baked Goods
Keywords: cardamom, pistachio, muffin, whole wheat