Pistachio, Almond, and Coconut Muffins

Pistachio, Almond, and Coconut Muffins

As a muffin enthusiast, I have a particular soft spot for pistachio flavor. My go-to recipe for baking them has always been Financiers, but recently, I felt like shaking things up and trying something new. With my love for the combination of pistachio and almond, as well as almond and coconut, I was struck with a realization- why not combine all three?

After some experimentation, the result was nothing short of satisfying. The muffin had a smooth texture, neither too dense nor too sweet. Its top had a slight crunch before sinking into the soft fluffiness of the muffin itself. If you’re looking for a new twist on your muffin repertoire, give this recipe a try and see where your taste buds take you!

Preparation & Cooking time: 30 minutes

Ingredients

3/4 Cup of Almond Flour
3/4 Cup of Coconut Flour
1/2 Cup of All Purpose Flour (for a gluten-free version replace with either almond or coconut flour)
2 eggs
1 1/2 Cups of Milk
1/2 Cup Coconut Oil
1 Cup of Sugar
1/4 Cup of unsalted raw Pistachios
6 Tsp of Heraia Sicilian Pistachio Cream
2 Tsp of Baking Powder
1 Tsp of Vanilla Extract
1 Vanilla Pod
1/2 Tsp of Salt

The recipe

1. Preheat your oven to 425F. In a large bowl, mix up the almond flour, coconut flour, all-purpose flour, salt, and baking powder. Set aside

2. Separate the egg yolks and whites. Reserve the yolks for later.

3. In a medium bowl, whisk the egg whites with the sugar until the mixture starts bubbling. We use cane sugar in our muffins but you can use any type.

4. Add the other wet ingredients one by one starting with the milk, then yolks and coconut oil.

5. Finish up by adding the vanilla extract and the vanilla beans collected in the vanilla pod.

6. Slowly add to the flour melange. Mix as you pour the wet ingredients until you get an even batter. To overmix but make sure your batter is evenly combined.

7. Add the Heraia Sicilian Pistachio Cream and stir until the batter becomes green.

8. Set Muffins Paper liners in your Muffin pan. Pour the mixture until the liners are 3/4 full.

9. Crush your raw pistachio until you get a mix of powder and chunky pieces. Add 2 Tsp of Cane Sugar and mix. Sprinkle on top of your muffins.

10. Cook your muffins for 6 minutes at 425F. Then reduce to 350F and cook for another 12 minutes or until the center is cooked.

11. Let it cool down for 10 minutes.

12. Enjoy!