Raspberry Pistachio Sourdough Muffins
Tart raspberries and toasted pistachios folded through a soft, moist sourdough muffin batter, finished with your choice of pistachio glaze or pistachio streusel. Made with oil rather than butter, so the crumb stays tender for days. These Sourdough Raspberry Muffins are finished with either pistachio glaze or pistachio streusel topping - take your pick!
Equipment
- Muffin Liners
- Handheld Electric Mixer or a balloon whisk
- Rubber Spatula
- Kitchen scale
- Small food processor or spice grinder (for grinding pistachio for the glaze, if making it)
- Wire cooling rack
Ingredients
For Sourdough Muffins
- 190 g plain flour all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 120 g granulated sugar
- 100 g sourdough discard 100% hydration
- 120 g vegetable or sunflower oil
- 100 g milk
- 2 eggs large
- 1 teaspoon vanilla extract or vanilla bean paste
- 150 g fresh raspberries
- 60 g shelled pistachios roughly chopped
- 1 tablespoon plain (all-purpose) flour for tossing the raspberries
Optional Pistachio Streusel
- 60 g plain flour all-purpose flour
- 60 g light brown sugar
- pinch of salt
- 45 g cold butter cubed
- 30 g pistachio kernels chopped
Optional Pistachio Glaze
- 100 g powdered sugar icing sugar
- 1-2 tablespoon milk
- 2 tablespoon finely ground pistachio blitz a small handful in a coffee grinder or mini processor
- extra chopped pistachio to finish
Instructions
Streusel (if using):
- Mix the flour, brown sugar and salt in a bowl. Rub in the cold butter with your fingertips until it looks like coarse breadcrumbs, then stir through the chopped pistachios.
Muffins:
- Preheat the oven to 200°C (400°F). Line a 12-hole muffin tin with liners.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Stir through the chopped pistachios.
- First, combine the sourdough discard and milk, whisking until a cohesive, thin batter forms. Add the sugar, eggs and vanilla and whisk until combined.
- Drizzle in the oil, whisking until fully incorporated.
- Fold the wet mixture into the dry ingredients gently, just until no streaks of flour remain. Don't overmix.
- Toss the raspberries in the tablespoon of flour, this stops them sinking and keeps the raspberries from bleeding too much colour through the batter. Fold in gently, in as few strokes as possible.
- Divide the batter between the muffin liners. Top with streusel if using, pressing down lightly so it sticks.
- Bake for 20–22 minutes, until a cocktail stick inserted into the centre comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Glaze (if using):
- Whisk the icing sugar, milk and ground pistachio to a thick, smooth paste. Muffins must be completely cool before glazing, or it will just slide off. Drizzle over and scatter with extra chopped pistachio before it sets.
Notes
1. Pick one topping, not both. Streusel gives crunch and looks rustic; glaze gives shine and a cleaner bakery look. Both work, together is one topping too many.
2. Toasting the pistachios for 5 minutes at 160°C before chopping deepens the flavour if you have the time.
3. Approximate nutritional values provided for a sourdough raspberry muffin made with pistachio glaze (without the streusel).
Nutrition
Calories: 276kcalCarbohydrates: 36gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 28mgSodium: 211mgPotassium: 115mgFiber: 2gSugar: 20gVitamin A: 84IUVitamin C: 4mgCalcium: 57mgIron: 1mg
Tried this recipe?Let us know how it was!