Why You Should Make These Muffins
Looking for a sweet but tart breakfast or snack? Look no further than these orange cranberry pistachio muffins! They’re packed with flavor, easy to make, and perfect for mornings on the go or a midday pick-me-up.
Plus, they’re so versatile! You can enjoy them warm with a cup of coffee, or freeze them for later and have a quick, delicious breakfast ready to go whenever you need it.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk
- 2 large eggs, room temperature
- 1/4 cup orange juice
- 1 tbsp orange zest
- 1/2 cup dried cranberries
- 1/2 cup shelled pistachios, chopped
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, buttermilk, eggs, orange juice, and orange zest.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the dried cranberries and chopped pistachios.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Variations
Want to switch things up? Here are some ideas for variations on this recipe:
- Swap out the dried cranberries for dried cherries or blueberries for a different flavor twist.
- Add a streusel topping for extra crunch and sweetness.
- Make a glaze with powdered sugar and orange juice to drizzle on top of the muffins for added sweetness.
- Make a vegan version by swapping out the buttermilk for almond milk and using vegan butter instead of regular butter.
No matter how you make them, these orange cranberry pistachio muffins are sure to become a new breakfast favorite!
FAQ
Can I use dried cranberries instead of fresh cranberries in the Orange Cranberry Pistachio Muffins recipe?
Yes, you can use dried cranberries instead of fresh cranberries. However, you may need to adjust the amount of sugar in the recipe since dried cranberries are usually sweeter than fresh cranberries.
Can I substitute the pistachios in the recipe with other nuts?
Yes, you can substitute the pistachios with other nuts such as almonds or walnuts. However, keep in mind that the flavor and texture of the muffins may be different.
Can I use vegetable oil instead of melted butter?
Yes, you can use vegetable oil instead of melted butter in this recipe. However, keep in mind that the texture and flavor of the muffins may be slightly different.
How long do the muffins last?
The muffins can last up to 3-4 days at room temperature if stored in an airtight container. You can also freeze them for up to 3 months.
Can I use orange juice instead of fresh oranges?
Yes, you can use orange juice instead of fresh oranges. However, fresh oranges will give the muffins a more intense orange flavor.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour instead of all-purpose flour. However, keep in mind that the texture and flavor of the muffins may be different.
How many muffins does this recipe make?
This recipe makes 12 muffins.
Can I add chocolate chips to the recipe?
Yes, you can add chocolate chips to the recipe for a different flavor. However, keep in mind that the muffins will be sweeter.
Can I use frozen cranberries instead of fresh cranberries?
Yes, you can use frozen cranberries instead of fresh cranberries. However, do not thaw the cranberries before using them in the recipe.
Can I make these muffins gluten-free?
Yes, you can make these muffins gluten-free by using a gluten-free all-purpose flour blend.
