Recipe Ingredients

This muffin recipe is made with basic ingredients. The only exception is rose water. It’s optional, but if you’d like to bake with it, I use this one.

• Shelled unsalted pistachios
• All-purpose flour
• Baking powder
• Sea salt
• Oil
• Sugar
• Eggs
• Yogurt
• Vanilla extract

How to Make Homemade Pistachio Muffins

This recipe is made with real unshelled pistachios. To improve the texture of the topping, I added an extra step to this recipe. Removing the skin improves texture and flavor. Plus, you don’t have to bite into pieces of skin from the shell, which tend to have a sharp, astringent flavor. I learned how to peel the skin off pistachios from a post on Pies and Tacos.

Step 1) Add a handful of pistachios to a medium-sized bowl. Pour boiling water over them for a couple of minutes, then drain and rinse in cold water. Place them onto a clean kitchen towel and rub them to take off the skin. You may have to peel some with your fingers. Once this is done and the nuts are at room temperature, crush the pistachios with a food processor. Mix the peeled ground pistachios, sugar, and cardamom in a small bowl. Set aside.

Next, use the portion of pistachios reserved for the batter and add them to a food processor or nut grinder. Process until they are ground into small uniform pieces. Whisk with the dry ingredients in a large bowl.

Step 2) Whisk the wet ingredients in a medium-sized bowl. Combine the wet ingredients with the dry and mix until just blended.

Step 3) Preheat the oven to 425°F. If you have two 12-cup muffin pans, place a liner inside every other muffin cup. Then evenly distribute the batter in each liner. Sprinkle the topping over the batter before reducing oven temperature to 375°F and baking for 25-30 minutes.

Muffin Storage and Variations

After the pistachio muffins cool, store them in an airtight container at room temperature for up to 5 days. However, heat can make the glaze sticky. Store in the fridge if it’s a hot day.

Fillings – You can fill the muffins with sweet orange curd or tart cranberry curd. This gives each muffin a bright flavor, and all of these flavors work together perfectly.

Want to make something new? Check out my latest posts for recipe inspiration.

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Pistachio Muffins

These homemade pistachio muffins are light and spongy, with a slight crunch.

Course Breakfast

Cuisine American

Keyword pistachio muffins

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 muffins

Calories 292kcal

Ingredients

For the pistachio topping

• 1 cup unsalted shelled pistachios
• 1 ⅔ cups (8 ounces) All-purpose flour 200 grams
• 2 teaspoons baking powder
• ⅛ teaspoon sea salt
• ½ cup (4 ounces) granulated sugar 125 grams
• 2 eggs
• ½ cup (4 ounces) neutral oil 125 ml
• 1 cup (8 ounces) milk 250 ml
• ¼ teaspoon rose water (optional)
• ¾ teaspoon vanilla extract

For the pistachio topping

• ⅙ teaspoon cardamom
• 1 handful salted pistachios, ground
• 2 tablespoons sugar

For the orange icing

• ½ cup (2 ounces) confectioners sugar 50 grams
• 1 tablespoon orange juice
• ½ tablespoon milk

Instructions

For the muffins

• Add a handful of pistachios to a medium-sized bowl. Pour boiling water over them for a couple of minutes, then drain and rinse in cold water. Place them onto a clean kitchen towel and rub them to take off the skin. You may have to peel some with your fingers. Once this is done and the nuts are at room temperature, crush the pistachios with a food processor. Mix the peeled ground pistachios, sugar, and cardamom in a small bowl. Set aside.
• Next, use the portion of pistachios reserved for the batter and add them to a food processor or nut grinder. Process until they are ground into small uniform pieces. Add flour, sugar, baking powder, and sea salt to a medium sized bowl. Whisk ground pistachios into the dry ingredients.
• In a large bowl, add the milk, eggs, and olive oil and whisk until smooth. Add the dry ingredients to the wet ingredients. Then add the rose water and vanilla extract. Whisk until just combined.
  
• Preheat the oven to 425ºF. Line the pan with cupcake liners. If you have two muffin pans, put 6 liners in each tray. Use a large spoon or ice cream scoop to add a scoop of batter to each liner until you’ve used up the rest of the muffin batter. Sprinkle each each muffin with sugar, cardamom, and crushed pistachios. Reduce the temperature to 350ºF, Bake for 25-30 minutes minutes or until a cake tester or tooth pick is inserted into the center and comes out clean. Let the muffins rest on a cooling rack before serving.
  

For the Orange Icing

• In a small bowl, mix confectioners sugar, orange juice, and milk until smooth.

Notes

• Use a large spoon or ice cream scoop to add a scoop of batter to each liner until you’ve used up the rest of the batter.

• Remove the skin from the pistachios. That paper thin layer revealed after removing the pistachio’s shell taste sharp and astringent which may be  overwhelming if you leave them on.

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Best Mango Smoothie Bowl

There’s nothing better than a refreshing breakfast that’s both easy and flavorful. If you love to eat fruit in the morning mango smoothie bowls are the perfect fruit-filled meal. Plus, you can add supplements like collagen peptides.

In addition, I love incorporating different toppings like nuts or chia seeds. Since mango is one of my favorite fruits, this recipe is one of my go-to summer recipes. Made with frozen fruit for a thick smoothie bowl fit for anyone searching for healthy breakfast ideas.

Ingredients

This recipe uses a combination of sweet and tangy fruits instead of a combination of frozen banana and frozen fruit. The mango flavor is more noticeable with this method. After making the smoothie bowl, feel free to add some crunch with seeds or shredded coconut.

• Frozen fruit blend: A blend of frozen chunks of mango, pineapple, strawberries, and peaches. I use a bag of frozen fruit from the grocery store. However, you can chop and freeze fresh fruit if desired.
• Mango nectar: Mango nectar intensifies the flavor. Plus, opting for mango nectar to blend with the frozen fruit makes the smoothie bowl vegan.
• Banana: Sliced bananas provide a bit of sweetness and texture.
• Chia seeds: Create a slightly nutty taste.

How To Make Mango Smoothie Bowls

1. Blend the frozen fruit and mango nectar in a blender. It’s easier to blend small amounts of liquid in a high-power blender.
2. Pour the smoothie into a bowl.
3. Add bananas, chia seeds, and other desired toppings. Serve and enjoy!

Other Options For Toppings

Here are a few additional toppings you can add to your smoothie bowl.

For more easy breakfast ideas try my dairy-free green smoothie or strawberry banana smoothie made without yogurt recipe.

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Mango Smoothie Bowl

Course Breakfast

Cuisine American

Keyword mango smoothie bowls

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 863kcal

Author Lala

Equipment

• 1 Blender
• 1 Spatula
• 1 liquid measuring cup

Ingredients

• ⅓ cup mango nectar, plus an additional ¼ cup if the smoothie is too thick and extra liquid is needed.
• 2 cups frozen mango, peaches, strawberries, and pineapple chunks
• 1 banana, sliced
• 1 tablespoon chia seeds
• 1 small apple, sliced optional

Instructions

• Add ⅓ cup of mango nectar and frozen fruit into a blender. Blend until combined. If the frozen fruit won't blend all the way, turn off and unplug the blender and use a spatula to push the fruit down towards the bottom of the blender. Remove the spatula, cover the blender and blend again. Add an additional ¼ cup mango nectar if needed.
• Pour the smoothie into a bowl and top with sliced bananas, apples, and chia seeds.

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