Pistachio Cream Muffins
Fluffy pistachio muffins made with real pistachios filled with a sweet and nutty pistachio cream!
Servings 15 muffins
Ingredients
- ¼ cup Shelled and Salted Pistachios
- 1 ¾ cups All Purpose Flour
- 1 ½ tsp Baking Powder
- ½ tsp Baking Soda
- ¾ tsp Kosher Salt
- ½ cup Granulated Sugar
- ⅓ cup Dark Brown Sugar
- ⅓ cup Vegetable Oil
- 2 Large Eggs
- ½ Tbsp Pure Vanilla Extract
- ½ cup Pistachio Cream Spread
- 1 cup Whole Milk
- ¼ cup Pistachios (roughly chopped for topping)
- 2 tbsp Raw Sugar (for topping)
- ⅔ cup Pistachio Cream Spread (for filling)
Instructions
- Preheat the oven to 425°F. Line every other muffin tin with a muffin liner, spacing them apart will help them rise more.
- Add the pistachios to a food processor and pulse until finely ground. Transfer all of the ground pistachios into a medium sized bowl. Add in the flour, baking powder, baking soda, and kosher salt. Mix the dry ingredients together with a whisk until evenly combined.
- In a separate large bowl add in the granulated sugar, brown sugar, and vegetable oil. Mix with a whisk until combined then add in the eggs and vanilla extract. Pour in the pistachio cream spread and milk. Whisk the ingredients together. Add in the dry ingredients and whisk until the batter is evenly combined.
- Fill each muffin liner ¾ of the way up. Sprinkle the chopped pistachios and raw sugar onto each muffin. Bake them at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for another 13-15 minutes until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the muffin pan for 10 minutes then transfer them to a cooling rack. Insert a chopstick or skewer 1 inch into the center of the muffin and create a hole. Fill a piping bag or resealable plastic bag with the remaining pistachio cream spread. Cut off the tip and fill the center of the muffins with the cream until it slightly pops up out of the hole. Enjoy!