Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- ½ cup plain Greek yogurt
- ¼ cup milk
- 1 tsp vanilla extract
Mix-ins:
- 1 cup shelled pistachios, finely chopped (reserve a few for garnish)
- 1 cup white chocolate chips, melted (for drizzling)
Instructions
Instructions:
- Preheat & Prep:
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners. - Combine Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. - Mix Wet Ingredients:
In another bowl, whisk together the melted butter, eggs, Greek yogurt, milk, and vanilla extract until smooth. - Combine & Fold:
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix. Fold in the chopped pistachios. - Bake:
Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. - Cool & Decorate:
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Drizzle melted white chocolate over the cooled muffins, and sprinkle with extra chopped pistachios if desired.
Prep Time:
20 minutes
Cook Time:
18-20 minutes
Total Time:
38-40 minutes
Servings:
12