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White Chocolate Strawberry Pistachio Muffins
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These White Chocolate Strawberry Pistachio Muffins are packed with all the flavor! White chocolate chips, fresh strawberries, and pistachios! They rival your favorite bakery muffin!
These White Chocolate Strawberry Pistachio Muffins make the perfect breakfast treat! They come together with minimal ingredients, but are packed with flavor! They have the perfect light, soft, and moist texture! So irresistably delicious!!
Ingredients in White Chocolate Strawberry Pistachio Muffins
- Unsalted Butter: Use 1 stick unsalted butter that has been brought to room temperature.
- Granulated Sugar: Use regular granulated white sugar.
- Eggs: Use large room temperature eggs for this recipe.
- Milk: The recipe uses regular milk that has been brought to room temperature.
- Vanilla Extract: Do not use imitation vanilla. Use pure vanilla extract for the best flavor.
- All-purpose Flour: Make sure to use the spoon-and-level method to ensure the proper amount of flour is used. Adding too much flour will lead to dense and dry muffins.
- Baking Powder: The recipe calls for a full tablespoon of baking powder, which gives these muffins the perfect rise and texture.
- Baking Soda: Used in conjunction with baking powder for the perfect muffin texture.
- Salt: Balances the flavor of the muffins.
- White Chocolate Chips: Use 1 cup white chocolate chips.
- Strawberries: The recipe calls for 1 cup fresh strawberries that have been cut into small pieces. Make sure to pat the strawberries dry after washing. Coating the strawberries in a few tablespoons of the dry mixture will prevent them from sinking while baking.
- Pistachios: Use 1/2 cup chopped roasted and salted pistachios in the muffin batter. Top each muffin with additional chopped pistachios prior to baking.
- Course Sugar: Use a course sugar like turbinado sugar to top each muffin before baking for the perfect crunchy muffin top.
Coating the Strawberries
Coating the strawberries in a few tablespoons of the dry mixture prevents them from sinking to the bottom of the muffins while they bake.
Tools for the Best White Chocolate Strawberry Muffins
White Chocolate Pistachio Muffins
Course: BreakfastDifficulty: Easy12
muffins15
minutes25
minutesThese White Chocolate Strawberry Pistachio Muffins are white chocolate chips, fresh strawberries, and pistachios!
Ingredients
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 1/4 cups all-purpose flour, measured using the spoon-and-level method
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk, room temperature
1 cup white chocolate chips
1 cup chopped strawberries
1/2 cup chopped roasted and salted pistachios (plus additional for topping each muffin)
Course sugar
Directions
- Preheat oven to 350 degrees F. Place muffin liners in muffin tin. Set aside
- In the bowl of a stand mixer, beat together unsalted butter and granulated sugar for 3-5 minutes until light and creamy. Add in eggs one at a time, beating well after each addition. Beat in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
- Add in half of the dry mixture. Beat in the milk. Add in the all but a few tablespoons of the remaining dry ingredients. Beat until just combined. Coat the strawberries in the remaining dry mixture. Add in the white chocolate chips, pistachios, and coated strawberries into the batter.
- Scoop batter into prepared muffin tin. Fill each muffin cup to almost the top. Top each muffin with extra chopped pistachios and course sugar.
- Bake for 22-25 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days or store in the freezer for up to 2 months.
Notes
- Do not overmix batter once you add the dry ingredients.
