In my opinion, inclusions and toppings make a muffin and this is why I love these Pistachio and Raspberry Muffins. With every bite, you get delicious sweet raspberries which work beautifully with the crunchy pistachio topping.
Disclosure: I have been compensated for my time spent on this post from Nuts for Life, but as always my thoughts and opinions are honest and are my own.
Currently, Australians aren’t eating enough nuts. On average we eat just 6g a day – well short of the recommended 30g handful.
As part of the #nuts30days30ways campaign, I have been working with Nuts for Life to create this delicious Pistachio and Raspberry Muffin. Pistachios are one of my favourite nuts and the distinctive flavour of pistachio works so well with the, sweet and tart, raspberry in this recipe.
Kids love muffins and this is a great way for them to get eating more nuts!
Pistachio and Raspberry Muffin Making Tips
To ensure your muffins turn out perfectly, follow these tips
- Mix Wet and Dry Separately – To prevent overworking the mixture, mix the dry ingredients in one bowl and the wet ingredients in a separate bowl.
- Don’t Over Mix – It is really important that you don’t over stir the mixture. Don’t be tempted to keep stirring until the mixture is smooth. It should be thick and lumpy.
- Inclusions – Coat the raspberries in flour before adding to the muffin batter. Frozen fruit, with excess water, can sink to the bottom of muffins. Coating them first helps keep them suspended in the batter during cooking. Add the coated raspberries at the end and give one light handed stir through the batter.
- Don’t Overfill the Muffin Tray – Fill your muffin cups 3/4 full to prevent the mixture spilling over when cooking.
- Toppings – For extra flavour and texture, add some crushed pistachio to the top before cooking. The pistachio will cook into the tops of the muffin.
- Baking – Don’t overbake your muffins, this will result in them becoming dry. Bake them just until a skewer, inserted into the centre, comes out clean or with just a few crumbs.
- Cool Properly – Allow the muffins to cool for a couple of minutes before transferring them to a wire rack to cool completely. Do not allow them to sit in the muffin tray too long or they can become soggy.
How to Store Pistachio and Raspberry Muffins
Allow the muffins to cool completely before cooling. I find the best way to store leftover Pistachio and Raspberry muffins is to freeze them. If properly frozen they will be good for around 2-3 months (but will remain safe to eat well past that). To ensure the best quality, individually wrap the muffins in clingfilm or foil and then transfer to ziplock bags or freezer containers.
You can refrigerate muffins, but it isn’t recommended. Refrigeration temperatures alter the texture of the muffin and can make them go stale quicker.
Looking for other ways to enjoy delicious nuts? Why not try…
or head over to Nuts for Life to check out their range of delicious recipes featuring nuts.
Don’t forget to tag #nuts30days30ways on Instagram with your creations.
Have you tried this recipe? I would love to know what you think. Rate and leave a comment below or tag me on Instagram.
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Pistachio and Raspberry Muffins
- 70g (1/2 cup) Shelled Pistachios
- 120g (1 cup) Plain Flour
- 40g (1/3 cup) Wholemeal Flour
- 1 tsp Cinnamon
- 1 tsp Baking Soda
- 2 Eggs
- 220g (1 cup) Mashed Banana
- 2 tbsp Honey *SEE NOTE 1
- 120ml (1/2 cup) Milk
- 60ml (1/4 cup) Olive Oil
- 1 tsp Lemon Juice
- zest of 1 Lemon
- ADD INS / TOPPINGS
- 150g (1.5 cups) Raspberries (frozen)
- 35g (1/4 cup) Shelled Pistachios
- Pre heat oven to 175C and line 12x muffin tray with muffin liners or spray with cooking spray.
- Add 70g pistachios to a food processor and blend until a fine crumb. Add to a mixing bowl along with the remaining dry ingredients. Mix and set aside.
- In a separate bowl whisk the eggs and add the remaining wet ingredients. Mix until combined.
- Add the remaining pistachios to a food processor and blend until roughly chopped.
- Add the dry ingredients to the wet, reserving a tablespoon, and stir until just combined. (A few lumps are ok). SEE NOTE 2
- Coat the raspberries in the reserved dry ingredient mixture and gently fold into the batter. SEE NOTE 3
- Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with the chopped pistachios and bake for 23-25 mins, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Remove the muffins from the muffin tray and place on a cooling rack to cool.
- Honey is not suitable for under 1s. It can be missed out or replaced with maple syrup.
- Be careful not to overwork the mixture. Mix until JUST combined, the batter should be thick and lumpy.
- Coating the raspberries in flour, before adding them to the batter, will prevent the raspberries from sinking to the bottom.