Pistachio muffins topped with crushed pistachios and golden crust

Pistachio Citrus Muffins

These Pistachio Citrus Muffins balance rich, nutty depth with bright citrus notes from Meyer lemon and orange. The combination of pistachio paste and cream creates a soft, tender crumb, while applesauce keeps them moist without feeling heavy. Finished with toasted pistachios folded into the batter, they bake up with a lightly domed top and a delicate, bakery-style interior.

Ingredients

All-purpose flour 1 Cup
Cake flour 1 Cup
Baking powder 1/2 Teaspoon
Baking soda 1/2 Teaspoon
Meyer lemon zest 1 Teaspoon
Pistachio paste 1 Tablespoon
Unsweetened applesauce 1/3 Cup
Vegetable oil 1 Tablespoon
Granulated sugar 1/2 Cup
Honey 2 Tablespoons
Orange zest 1 Teaspoon
Meyer lemon juice 1 Teaspoon
Meyer lemon zest 1/2 Teaspoon
Vanilla extract 1 Teaspoon
Almond extract 1 Teaspoon
Citrus extract 1/4 Teaspoon
Oat milk 2/3 Cup
Mascarpone 1/4 Cup
Pistachio cream 1/3 Cup
Pistachio paste 1 Tablespoon
Toasted pistachios 1/4 Cup

Instructions

  1. Preheat oven to 450°F and prepare a muffin pan with liners or grease.
  2. In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and Meyer lemon zest. Mix in the pistachio paste until evenly distributed.
  3. In a separate bowl, whisk together the applesauce, vegetable oil, sugar, honey, orange zest, Meyer lemon juice, Meyer lemon zest, vanilla extract, almond extract, and citrus extract until smooth.
  4. Add the wet ingredients to the dry ingredients and mix gently until just combined.
  5. Fold in the oat milk, mascarpone, pistachio cream, and pistachio paste until the batter is smooth. Do not overmix.
  6. Fold in the toasted pistachios last.
  7. Fill muffin cups about 3/4 full.
  8. Bake at 450°F for 10 minutes, then reduce temperature to 375°F and continue baking for about 20 minutes, or until a toothpick inserted comes out clean.
  9. Allow muffins to cool in the pan for 5–10 minutes before transferring to a wire rack.

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