Name: Raspberry Pistachio Sourdough Muffins Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 190 g plain flour (all-purpose flour); 1½ tsp baking powder; ¼ tsp baking soda; ½ tsp salt; 120 g granulated sugar; 100 g sourdough discard (100% hydration); 120 g vegetable or sunflower oil; 100 g milk; 2 large eggs; 1 tsp vanilla extract or vanilla bean paste; 150 g fresh raspberries; 60 g shelled pistachios, roughly chopped; 1 tbsp plain (all-purpose) flour (for tossing raspberries); 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; 100 g powdered sugar (icing sugar); 1-2 tbsp milk; 2 tbsp finely ground pistachio (blitzed in a coffee grinder or mini processor); Extra chopped pistachio, to finish

Jump to Recipe· 3.9 from 58 reviews

If you’re looking for a treat that perfectly balances tangy fruitiness with nutty crunch, this Raspberry Pistachio Sourdough Muffins Recipe is an absolute winner. Imagine tender, moist muffins where vibrant raspberries burst with freshness while the pistachios add that irresistible buttery snap. The unique sourdough discard brings a subtle depth and chewiness that makes these muffins stand out in the best way possible. Whether you’re baking for breakfast, brunch, or a cozy afternoon snack, these muffins feel like a warm hug wrapped in every bite.

Ingredients You’ll Need

A white bowl sits on a white marbled surface filled with two main layers: the bottom layer is crumbly and light brown, covered mostly by a middle pile of chopped pistachios that are bright green with some darker and purple bits mixed in. The pistachios sit in the center, surrounded and partly mixed with the crumbly light brown layer. The bowl’s inside surface is smooth and clean, curving gently upwards around the food. photo taken with an iphone --ar 4:5 --v 7

Getting these Raspberry Pistachio Sourdough Muffins just right is all about choosing simple, high-quality ingredients that come together beautifully. Each element plays a crucial role, whether it’s the flour for structure, the sourdough discard for that distinctive tang, or the fresh raspberries for a punch of juicy brightness.

Plain flour (190 g): The base for your muffins, providing structure and a tender crumb.

Baking powder (1½ tsp): Helps the muffins rise light and fluffy.
Baking soda (¼ tsp): Reacts with the sourdough for an optimal lift and crumb texture.
Salt (½ tsp): Enhances all the flavors without being overpowering.

Granulated sugar (120 g): Adds just the right hint of sweetness to balance tart raspberries.
Sourdough discard (100 g, 100% hydration): Adds a subtle tang and moistness, making these muffins uniquely satisfying.
Vegetable or sunflower oil (120 g): Keeps the muffins soft and moist for days.

Milk (100 g): Balances the texture, ensuring a tender crumb.
Eggs (2 large): Bind all the ingredients together and add richness.
Vanilla extract (1 tsp): Brings a warm, inviting aroma to the batter.

Fresh raspberries (150 g): The star fruit adding juicy bursts that brighten every bite.
Shelled pistachios (60 g, roughly chopped): Give a satisfying crunch and nutty flavor throughout the muffins.
Plain flour (1 tbsp for tossing): Holds the raspberries in place, preventing them from sinking and bleeding too much color.

Additional plain flour (60 g): For the buttery pistachio streusel topping.
Light brown sugar (60 g): Adds caramel notes to the streusel.
Salt (pinch for streusel): Balances the sweetness of the streusel topping.

Cold butter (45 g, cubed): Creates the crumbly texture of the streusel.
Pistachio kernels (30 g, chopped): Incorporated into the streusel for extra nuttiness.
Powdered sugar (100 g): For the smooth glaze that finishes the muffins.

Milk (1-2 tbsp): Adjusts the glaze to the perfect consistency.
Finely ground pistachio (2 tbsp): Adds color and texture to the glaze for a lovely pistachio twist.
Extra chopped pistachio: To sprinkle on top as a beautiful finishing touch.

How to Make Raspberry Pistachio Sourdough Muffins Recipe

A close-up image shows a shiny metal bowl on a white marbled surface filled with a smooth, light beige batter with some small lumps and bubbles on top, being mixed with two thin metal whisks that are partially submerged in the batter. The light reflects softly on the glossy surface of the batter and the metal bowl, creating a clean and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the streusel topping (optional but recommended)

Mix together the flour, brown sugar, and salt in a bowl. Rub in the cold butter using your fingertips until the mixture resembles coarse breadcrumbs. Stir through the chopped pistachios for a nutty crunch that will add amazing texture on top of your muffins. Set this aside while you prepare the batter.

Step 2: Get your oven ready

Preheat your oven to 200°C (400°F) and line a 12-hole muffin tin with paper liners. This step ensures your muffins bake evenly and come out perfectly golden every time.

Step 3: Combine the dry ingredients

In a large bowl, whisk together the plain flour, baking powder, baking soda, and salt. Stir in the roughly chopped pistachios here to distribute their flavor throughout each bite.

Step 4: Make the wet mixture

In another bowl, combine your sourdough discard with the milk, whisking until smooth and well incorporated. Add in the granulated sugar, eggs, and vanilla extract, mixing these until everything is combined and silky.

Step 5: Incorporate oil and combine wet and dry

Slowly drizzle in the vegetable or sunflower oil while whisking the wet mixture, making sure it blends fully. Then gently fold the wet ingredients into the bowl with the dry mixture just until no streaks of flour remain. Overmixing here can toughen the muffins, so be gentle!

Step 6: Prepare raspberries and fold into batter

Toss the fresh raspberries lightly in one tablespoon of plain flour. This little trick stops the berries from sinking to the bottom and controls their color bleed, keeping your muffin crumb beautifully marbled. Fold them into the batter with care, aiming to keep the berries intact for juicy pops in every muffin.

Step 7: Fill muffin liners and add streusel

Divide the batter evenly among the 12 muffin liners. If using streusel, sprinkle generously on top and press down lightly so it adheres well to the batter.

Step 8: Bake your muffins to perfection

Pop the tin into the oven and bake for 20 to 22 minutes. You’ll know they’re done when a cocktail stick inserted into the center comes out clean. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 9: Make and apply the glaze

Whisk together the powdered sugar, milk, and finely ground pistachio to form a thick, smooth glaze. Make sure your muffins are completely cool before drizzling the glaze over; otherwise, it will slide off. Finish with an extra sprinkle of chopped pistachio to add a crunchy, inviting finish.

How to Serve Raspberry Pistachio Sourdough Muffins Recipe

Garnishes

A simple dusting of powdered sugar or a light drizzle of honey can highlight the muffins’ nutty and fruity flavors beautifully. Extra chopped pistachios on top add both a pop of color and a satisfying crunch that will make serving these muffins feel special every time.

Side Dishes

Pair these muffins with a dollop of Greek yogurt or a smear of tangy cream cheese for a luxurious breakfast or snack. Fresh berries or a simple fruit salad on the side amplify the raspberry notes, creating a well-rounded and refreshing plate.

Creative Ways to Present

Try serving these Raspberry Pistachio Sourdough Muffins Recipe in rustic wooden trays lined with parchment paper for a charming brunch spread. You can also cut them in half and lightly toast to bring out extra crunch, then top with ricotta and a drizzle of honey for an elegant twist.

Make Ahead and Storage

Storing Leftovers

These muffins stay fresh when stored at room temperature in an airtight container for up to two days. Keeping them sealed locks in moisture, so they remain soft and flavorful.

Freezing

To enjoy these muffins later, individually wrap them in plastic wrap or foil and place in a freezer bag. They freeze wonderfully for up to three months without losing their delicate texture or flavor.

Reheating

To reheat, simply unwrap and warm in a toaster oven or microwave for 20 to 30 seconds until soft and fragrant. If frozen, allow muffins to thaw briefly at room temperature before reheating for the best texture.

FAQs

Can I use frozen raspberries in this Raspberry Pistachio Sourdough Muffins Recipe?

Absolutely! Just make sure to toss them in the flour before folding them into the batter to prevent extra moisture from weighing your muffins down.

What if I don’t have sourdough discard?

If you don’t have sourdough discard, you can substitute with plain yogurt or buttermilk for a similar tangy flavor, though the texture and flavor might be slightly different.

Can I substitute the oil with butter?

You can replace the oil with melted butter for a richer taste, but keep in mind that oil generally keeps muffins moister over time.

Is the streusel topping necessary?

The streusel topping is optional but highly recommended because it adds a wonderful crunchy contrast that enhances the overall muffin experience.

How do I make the glaze if I don’t have a coffee grinder for pistachios?

If you don’t have a grinder, finely chop the pistachios as much as possible and mix them into the icing sugar and milk. It won’t be as smooth but will still add delicious pistachio flavor to the glaze.

Final Thoughts

This Raspberry Pistachio Sourdough Muffins Recipe truly feels like a little celebration in every bite. Its combination of tangy raspberries, crunchy pistachios, and the unique sourdough twist makes it a memorable go-to whenever you want to brighten your day with something homemade. I can’t wait for you to bake a batch and share this special treat with your favorite people!