Pistachio Muffins

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Last week a coworker of mine brought another coworker and I “pistachio” muffins from, well, from a place I would rather not disclose because it’s just not that big of deal and I love their muffins, in fact their entire menu but I feel somewhat cheated. I was so excited because pistachio is one of the nuts that I can actually have after somehow developing a tree nut and peanut allergy.😒

**Fun Fact: Did you know that peanuts are considered legumes, therefore, part of the peas and lentil family? I didn’t know either until I developed the allergy and had to watch everything I ate.**

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Blueberry Muffins with Cinnamon Crumb Topping

I love cooking but I also love baking and of all the things I have bakedblogger-image-1863480545 I never made muffins. I love muffins because I can have them for breakfast or afternoon snack, they aren’t like cupcakes which tend to be sweet and dressed in frosting and sprinkles. Yum!

Earlier last week I made a banana walnut muffins, they were amazing but I think I added too much sugar so I am going to attempt a second batch before posting the recipe.

So I ordered some lights and a lightbox for my food posts, I was so excited to have received them that I wanted to make something this weekend and use the new equipment. And so today, I made blueberry muffins, for one they are my absolute favorite and two that crumble on top is so delicious! Ever had the Starbucks blueberry muffin? If not, it’s heaven but you know who else makes good blueberry muffins, me! =P

What you will need:

Batter:

  • 1/2 cup butter, at room temp
  • 1 cup fine granulated sugar
  • 2 egg, large
  • 1 tsp vanilla
  • 2 tsps baking powder
  • 1/4 tsp salt
  • 2 cups all-purpose flour
  • 1/2 cup milk
  • 2 cups fresh blueberries

Cinnamon Crumble:

  • 1/4 cup sugar
  • 1/2 cup flour
  • 1/4 cup cold butter
  • 1 1/2 tsps cinnamon.

*This recipe makes 12 large size muffins or you can make them smaller, I suggest the max of 18. These muffins do rise nicely.

Heat oven to 375°.

Batter:

In a mixer, I own a kitchenaide but you can use a handheld mixer as well, on a low setting mix butter until creamy (I used the dough attachment). Add sugar and beat until it become a pale yellow.

Add one egg at a time, make sure to beat after each.

Mix in vanilla, baking powder and salt.

With a spatula, fold in flour and milk. Do not pour all flour and milk in at once, I would suggest in small batches.

Gently fold in blueberries. Put to the side.

In a bowl, mix sugar, flour, and cinnamon. I like to let the butter sit for just a few minutes so butter is not too firm. Dice the butter into cubes and mix in with dry ingredients with a fork, forming a crumble.

Spoon batter into muffin cups and sprinkle the cinnamon topping on top of each muffin, I like to leave a few plain ones too.

Bake for 20-22 minutes, until golden brown and tooth pick is clean. And viola!