Pistachio Muffins with Apricots and Protein

Ingredients:

• Wet Ingredients:

  • ½ cup butter + 2 tbsp (softened)
  • ½ cup pistachio butter
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 cup sour cream
  • ½ cup 0% fat Greek yogurt
  • 2 tsp vanilla extract
  • 1 tbsp almond extract
  • 2 eggs
  • 2 ripe bananas (mashed)

• Dry Ingredients:

  • ¾ cup protein powder
  • 1 cup white flour
  • 1 cup whole wheat flour
  • 4 tbsp cornflour
  • 4 tsp baking powder
  • 2 tsp kosher salt

• Add-ins & Topping:

  • 1 cup dried apricots (roughly chopped)
  • ½ cup chopped pistachios (1-2 tbsp reserved for topping)
  • 1 tbsp demerara sugar (for sprinkling)
  • 8 fresh apricots (for topping, optional)

Instructions:

1. Prepare Muffin Tin:

   • Preheat the oven to 425°F (220°C).
   • Line a muffin tin with muffin cases or grease the tin.
   • Make sure all ingredients are at room temperature to ensure better mixing.

2. Mix Batter:

   • Cream together the softened butter, pistachio butter, white sugar, and brown sugar in a large bowl or stand mixer until fluffy and light.
   • Add the eggs one at a time, mixing well after each.
   • Add the mashed bananas, sour cream, Greek yogurt, vanilla extract, and almond extract. Stir until smooth.
   • Mix in the protein powder with the wet ingredients to avoid lumps.

3. Combine Dry Ingredients:

   • In a separate bowl, combine the white flour, whole wheat flour, cornflour, baking powder, and kosher salt.
   • Reserve 1-2 tbsp of the dry ingredients to coat the chopped apricots and pistachios for topping the muffins.

4. Fold Batter:

   • Gradually add the dry ingredients to the wet mixture, gently folding until just combined.
   • Toss the chopped dried apricots in the reserved flour mixture, then fold them into the batter.

5. Fill Muffin Tin:

   • Divide the batter evenly among the muffin cases, filling them to the top.
   • Sprinkle the remaining chopped pistachios on top.
   • Optionally, place a fresh apricot half or slices on each muffin and sprinkle with demerara sugar.

6. Bake:

   • Bake in the preheated oven at 425°F (220°C) for 5-7 minutes.
   • Reduce the temperature to 350°F (175°C) and continue baking for an additional 15-17 minutes, or until the tops are golden brown and a toothpick comes out mostly clean.

7. Cool and Serve:

   • Let the muffins cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
   • Serve and enjoy your fluffy, tangy, and crunchy muffins with a cup of coffee or tea.

Notes:

• The addition of protein powder boosts the nutritional value, making these muffins a great breakfast option or post-workout treat.
• Fresh apricots on top add extra flavor and a visually appealing touch to the muffins.
• The muffins stay fresh for a few days when stored in an airtight container, and they can also be frozen for longer storage.

These muffins are a great combination of flavors and textures, from the rich pistachio taste to the sweetness of apricots and the softness of the banana base. Enjoy!