Muffins with Cranberries and Pistachios
Delight in the perfect balance of indulgence and health with these moist and flavorful muffins, packed with cranberries and pistachios.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsweetened almond milk Can substitute with any milk of your choice
- 1/2 cup vegetable oil
- 2 large eggs
Add-ins
- 1 cup fresh or dried cranberries
- 3/4 cup shelled pistachios, roughly chopped
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix almond milk, vegetable oil, and eggs. Pour this mixture into dry ingredients and mix until just combined.
- Gently fold in cranberries and chopped pistachios.
- Line a muffin tin with liners or grease it well. Fill each muffin cup about three-quarters full with the batter.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack.
Notes
You can freeze the muffins for up to three months in a freezer bag. Customize by swapping pistachios for another nut or chocolate chips. Store uneaten muffins in an airtight container at room temperature for 3-5 days.