Recipe: Cranberry pistachio muffins are a flavourful fall treat

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page.

Article content

In total honesty, I’m not a muffin person. But I am a busy mom who often skips breakfast, so I’m trying to trick myself into grabbing a bite in the morning. Or even taking it to go. That’s where these gorgeous and equally delicious muffins come in.

Sweet and savoury thanks to the combination of cranberries and pistachio, the flavour profile of these muffins sings.

Article content

The tartness of the cranberries perfectly balances the subtle sweetness and buttery texture of the pistachios. An added bonus, all the nutritional goodness. Cranberries provide a boost of Vitamin C, and pistachios are packed with heart healthy fats, protein and fibre.

With the cranberry season gearing up in B.C., it’s the perfect time to bake with fresh cranberries. Of course if you can’t get your hands on those, you can use frozen cranberries in this recipe, just make sure you don’t let them thaw out before you use them.

Cranberry pistachio muffins

1 3/4 cups (430 mL) all-purpose flour

1 tsp (5 mL) baking soda

1 tsp (5 mL) baking powder

1/2 tsp (2.5 mL) salt

1/2 cup (125 mL) unsalted butter, softened to room temperature

3/4 cup granulated sugar

2 large eggs, at room temperature

1/2 cup (125 mL) sour cream

1 tsp (5 mL) pure vanilla extract

1/3 cup (80 mL) milk

1/2 cup (125 mL) chopped pistachios

1 1/2 cups (375 mL) fresh or frozen cranberries (do not thaw if using frozen)

Preheat the oven to 360 F. Grease a 12-count muffin tray with nonstick spray. Set aside.

In a large bowl, toss the flour, baking soda, baking powder and salt together. Set aside.

Article content

Use a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy in a large bowl. This should take about 1 minute. Add the granulated sugar and beat on high until creamed, about 2 full minutes, scraping down the sides as needed. Add eggs, sour cream and vanilla extract. Beat until the mixture is combined and creamy.

Add the dry ingredients to the wet ingredients and beat on low speed until just about combined. Now add the milk and continue to beat on low until combined. Fold in the pistachios and cranberries gently, don’t overmix.

Spoon the batter evenly into each cup filling almost to the top. Bake the muffins for 22 to 23 minutes or until a toothpick inserted in the centre comes out clean.

Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack. Optionally drizzle with a sugar glaze.

Makes 12 muffins.

Raj Thandhi is the Surrey-based founder and editor of Pink Chai Living, a lifestyle blog that explores creativity through travel, fashion, food and everyday celebrations.

Bookmark our website and support our journalism: Don’t miss the news you need to know — add VancouverSun.com and TheProvince.com to your bookmarks and sign up for our newsletters here.

You can also support our journalism by becoming a digital subscriber: For just $14 a month, you can get unlimited access to The Vancouver Sun, The Province, National Post and 13 other Canadian news sites. Support us by subscribing today: The Vancouver Sun | The Province.

Share this article in your social network