These delicious muffins combine some of my favorite flavors in one fluffy package. I’ve been on a mission to create as many muffin flavor combinations as possible, and these have shot up to the top of my favorites list! This recipe makes exactly 12 muffins, which is a number that I’ve found to be perfect to feed a family for breakfasts/snacks just often enough to enjoy all of the muffins at their best.
A few things to keep in mind as you go along:
- Make sure to cream the butter and sugar together for 3-4 minutes. This will give the mixture a light and fluffy texture, which will also lend the same qualities to the muffins when they come out of the oven.
- If you find yourself without buttermilk when you make this recipe, my favorite shortcut is to combine an equal amount of milk with 1 tbsp of vinegar and allow it to sit on the counter for 10 minutes.
- Use your own tastes to determine how much of each mix in you add. The amount that I listed in the recipe is my preferred proportion, but feel free to add more or less!
Step by step instructions:
Preheat your oven to 375°F.
In the bowl of a stand mixer, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes.
Add in the eggs and vanilla and beat again until incorporated.
In a medium bowl, whisk together the flour, baking soda, and salt.
Alternate adding in the flour mixture and the buttermilk, using a spatula to fold in the ingredients between each addition.
Chop the dried cranberries, white chocolate, and pistachios into small pieces and add it all to a small bowl.
Sprinkle 2 tsp of flour over the top and toss to coat.
Fold in the mix-ins and use an ice cream scoop to distribute the batter between the wells of a lined muffin tin.
Top each muffin with one tsp of pistachio cream and use a toothpick to swirl it into the muffin batter.
Bake for 20 minutes and let cool for 10 minutes in the pan before transferring to a rack to cool completely.
Cranberry, White Chocolate, and Pistachio Swirl Muffins
Ingredients
- 2 cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup 4 oz unsalted butter, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup buttermilk
- ⅓ cup chopped cranberries
- ⅓ cup chopped white chocolate
- ⅓ cup chopped roasted pistachios
- ¼ cup pistachio cream
Instructions
- Preheat your oven to 375°F.
- In the bowl of a stand mixer, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Add in the eggs and vanilla and beat again until incorporated.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Alternate adding in the flour mixture and the buttermilk, using a spatula to fold in the ingredients between each addition.
- Chop the dried cranberries, white chocolate, and pistachios into small pieces and add it all to a small bowl.
- Sprinkle 2 tsp of flour over the top and toss to coat.
- Fold in the mix-ins and use an ice cream scoop to distribute the batter between the wells of a lined muffin tin.
- Top each muffin with one tsp of pistachio cream and use a toothpick to swirl it into the muffin batter.
- Bake for 20 minutes and let cool for 10 minutes in the pan before transferring to a rack to cool completely.
Recent Comments