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the raspberry pistachio muffin


Savory Raspberry Pistachio Gluten-Free Muffins

The Glutenless Maximus
Pistachios are a type of nut that comes from the pistachio plant. They are very rich in protein and fiber. They are also high in potassium and magnesium. They are often used in baking or cooking.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

  • A food processor or blender
  • Mixing bowls
  • A wooden spoon
  • Muffin tins
  • Muffin pan

Ingredients
  

The Muffin Batter

  • 2 cups flour
  • ¼ cup granulated sugar
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • ½ cup unsalted butter melted
  • 2 eggs
  • ¼ cup frozen raspberries
  • ¼ cup ground pistachios

The Streusel

  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 1 cup flour
  • ⅛ teaspoon salt
  • ¼ cup butter softened
  • ¼ cup chopped pistachios

Instructions
 

The Muffin Batter

  • Preheat oven to 350 degrees.
  • Pulse pistachios in a blender until crumbly.
  • Mix all dry ingredients in a bowl.
  • Combine wet ingredients and add to the dry ingredients. Mix well.
  • Spoon into the prepared muffin tins.
  • Prepare the streusel and crumble it over the top of the muffins.
  • Bake for 25 minutes.

The Streusel

  • Combine all ingredients in a bowl and mix until completely combined. Sprinkle over each muffin.

Video

Notes

Don't over mix the batter! Mix just enough to combine everything. Too much mixing makes the muffins tough. I also use muffin tins. They make any cleanup much easier.
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