Pistachio Crunch Muffins are a delightful twist on traditional muffins, combining whole wheat flour, oats, and crunchy pistachios for a wholesome treat. Perfect for breakfast or a snack, the muffins are packed with flavor and texture, sure to satisfy your cravings.
If you’re looking to mix things up, feel free to swap out the raisins for your favorite dried fruit, or if you have nut allergies, you can replace the pistachios with sunflower seeds for a similar crunch. Whole wheat flour gives the muffins a wholesome texture, but all-purpose flour can be used if you prefer a lighter muffin. Freshly grated orange peel adds a lovely zing, but store-bought zest can work in a pinch.
Muffins & Cupcakes
Pistachio Crunch Muffins Recipe
Ingredients
- 2 cups whole wheat flour
- 3/4 cup light brown sugar (packed)
- 1/2 cup old fashioned oats
- 1/4 cup natural california pistachios, chopped
- 1/4 cup dark raisins or 1/4 cup golden raisins
- 1 tablespoon baking powder
- 1 tablespoon grated orange peel
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/2 cup applesauce
- 1/2 cup vegetable oil
- 1 egg
- 1/4 cup chopped pistachios
- 2 tablespoons packed brown sugar
Instructions
- Mix 1/4 cup chopped pistachios with 2 tablespoons packed brown sugar and set aside for the topping.
- Preheat the oven to 400 degrees F.
- In a large bowl, combine 2 cups whole wheat flour, 3/4 cup light brown sugar, 1/2 cup old fashioned oats, 1/4 cup chopped pistachios, 1/4 cup raisins, 1 tablespoon baking powder, 1 tablespoon grated orange peel, and 1/2 teaspoon salt. Stir with a spoon until well blended.
- Add 3/4 cup milk, 1/2 cup applesauce, 1/2 cup vegetable oil, and 1 egg all at once. Stir lightly just to mix; be careful not to over mix or the texture will suffer.
- Spoon the batter into 12 greased or paper-lined muffin cups and sprinkle the topping mixture over each muffin.
- Bake for 18 to 22 minutes or until golden brown, turning the pan around after 15 minutes for even browning.
- Cool for 5 minutes and then remove from the pan, transferring to a wire rack to cool completely.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 4 of 4: