Pistachio and Raspberry Muffins bring together two ingredients that work beautifully without competing for attention. The raspberries add bursts of tartness that balance the natural sweetness from honey, while pistachios provide texture and a subtle nuttiness. I started making these when I wanted a breakfast treat that felt special but did not require much fuss.
The batter comes together quickly in one bowl, and the combination of wheat flour and yogurt keeps the muffins tender without feeling heavy. They bake up with golden tops and a soft interior that stays moist for days.
About the Recipe
This recipe deserves a spot in your regular rotation because it strikes a nice balance between wholesome and indulgent. The use of hung yogurt adds moisture and a slight tang that keeps the sweetness in check. Olive oil instead of butter gives the muffins a tender crumb and makes them dairy lighter. The two stage baking method ensures the muffins rise properly without drying out. You get a batch that tastes homemade in the best way, with real fruit and nuts in every bite instead of artificial flavors or chips.
Why you will love this recipe
These muffins deliver on flavor without demanding hours in the kitchen. The texture stays soft and springy thanks to the yogurt, and the raspberries stay juicy rather than turning into jam pockets. Pistachios add little crunches throughout, which makes each bite more interesting. Because the recipe uses honey instead of refined sugar, the sweetness feels gentler and more rounded.
The muffins also work for several occasions, from a quick breakfast with coffee to an afternoon snack or a simple dessert. They store well, so you can bake a batch on Sunday and have grab and go options all week.
Pistachio and Raspberry Muffins
Cooking Tips
Do not overmix the batter once you add the dry ingredients. Stir just until the flour disappears to keep the muffins tender rather than tough. Fold in the raspberries gently so they stay whole and do not bleed too much color into the batter. I like to toss the pistachios in at the very end to keep them visible throughout.
Use paper liners in your muffin tin for easy removal and less cleanup. Check the muffins a minute or two early the first time you bake them, since oven temperatures vary.
Serving and Storing Suggestions
This recipe makes about twelve standard sized muffins and takes roughly ten minutes to prepare before baking. Serve them slightly warm with a pat of butter or enjoy them plain at room temperature. They pair well with tea, coffee, or a glass of milk. Store any leftovers in an airtight container at room temperature for up to three days, or freeze them for up to a month. To refresh a stored muffin, warm it in the microwave for about fifteen seconds.
Similar Recipes
- Blueberry Lemon Muffins
- Almond and Cherry Breakfast Muffins
- Banana Walnut Muffins
- Cranberry Orange Yogurt Muffins
- Whole Wheat Apple Cinnamon Muffins
Nutrient Benefits
These muffins offer more than empty calories. Raspberries provide vitamin C and fiber, while pistachios contribute healthy fats, protein, and minerals like magnesium. The yogurt adds probiotics and calcium, supporting digestion and bone health. Using wheat flour alongside maida increases the fiber content compared to all purpose flour alone.
Olive oil supplies monounsaturated fats that are heart friendly. Honey brings trace antioxidants along with its sweetness, making these muffins a reasonable choice when you want something sweet but not devoid of nutrition.
Pistachio and Raspberry Muffins
Ingredients
- 100 g Raspberries
- 2 1/4 tbsp Pistachios roughly chopped
- 150 g Wheat Flour
- 1/4 cup Maida (Plain Flour)
- 1 1/2 tsp Baking Powder
- 1/4 tsp Soda Bicarbonate
- 150 g Plain Hung Yogurt
- 75 ml Honey
- 1 Egg
- 60 ml Olive Oil
- 1/4 tsp Vanilla Extract
- as per taste Salt
Instructions
- Whisk the egg in a bowl.
- Add the honey and vanilla extract.
- Gently add the olive oil and mix well.
- Separately, mix the wheat flour, maida, soda bicarb, baking powder and salt.
- Pour this into the honey mixture and mix well.
- Add the yogurt and raspberries.
- Mix well.
- Finally, add the pistachios and mix.
- Spoon the mixture into a muffin tray lined with paper cases.
- Place the tray into a preheated oven at 200C/400F.
- Bake for 10 minutes.
- Reduce the temperature to 180Cc/360F and bake for another 15 minutes or until a skewer inserted into the center comes out clean.
- Remove and cool.
- Serve as a snack or as a dessert.
- Any excess can be stored in an airtight container.
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Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well. Do not thaw them before folding into the batter, as this prevents excess moisture and color bleeding. They may add a minute or two to the baking time.
What can I substitute for hung yogurt?
Regular plain yogurt works if you strain it through cheesecloth for an hour to remove excess liquid. Greek yogurt is another good option and requires no straining since it is already thick.
Why do I need to change the oven temperature halfway through?
Starting at a higher temperature helps the muffins rise quickly and form a nice dome. Lowering the heat finishes the baking gently so the insides cook through without the tops burning.
Can I make these muffins without eggs?
You can try replacing the egg with a flax egg, which is one tablespoon of ground flaxseed mixed with three tablespoons of water. Let it sit for five minutes before adding. The texture may be slightly denser but still good.
How do I know when the muffins are fully baked?
Insert a wooden skewer or toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, they are done. If wet batter clings to it, bake for another two to three minutes and check again.
1 comment
This worked exactly as written, thanks!