Pistachio Citrus Muffins
This pistachio citrus muffin recipe is easy to make and perfect for breakfast or as a snack. These pistachio citrus muffins are bursting with nutty and citrusy flavors that everyone will love. The recipe is quick to put together in just about 40 minutes. If you haven’t tried these Bakery style pistachio citrus muffins then now is the time.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon orange zest
- 1/2 cup chopped pistachios
- 1/3 cup chopped candied citrus peel
- 1/2 cup powdered sugar optional for dusting the muffins
Instructions
- Preheat the oven to 350°F (175°C) and line a twelve-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat together the butter and sugar together until light and fluffy using a hand mixer or stand mixer with the paddle attachment.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and vanilla extract, then gradually add the dry ingredients to the wet ingredients, mixing until just the mixture is combined.
- Stir in the orange juice, orange zest, chopped pistachios, and candied citrus peel.
- Divide the batter evenly among the muffin cups.
- Place into the oven and bake the muffins for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Enjoy!
