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Pistachio Raspberry Muffins

Servings 12 muffins
Author Natalie


For the muffins:

  • 150 grams sugar
  • 200 ml. sour cream
  • 80 ml. vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 210 grams all-purpose flour
  • 2 teaspoons baking powder
  • 150 grams of frozen raspberries
  • 100 grams chopped pistachios


  1. Preheat the oven to 180 Celsius degrees and arrange paper crowns in a muffin pan.
  2. In a bowl put sugar, sour cream, oil, eggs, vanilla and salt and mix into a uniform mixture.
  3. Add flour and baking powder and mix until combined.
  4. Add the raspberries and pistachio and fold gently to spread evenly in the mixture.
  5. Pour the batter into the muffins pan and fill almost to the rim.
  6. Bake the muffins for about 20-25 minutes or until swollen, golden and firm.
  7. Cool at room temperature and serve.

Recipe Notes

  • The muffins are kept in a closed container in the refrigerator for up to 5 days.
  • It is recommended to serve the muffins at room temperature.
  • Instead of raspberries you can use any other berries you like.
  • If frozen raspberries are used it is important not to thaw it.a