Ingredients
Muffins
- 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)
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
Glaze
- 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
Instructions
- Make the Streusel (if using): In a bowl, combine the plain flour, light brown sugar, and a pinch of salt. Rub the cold cubed butter into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs. Stir in the chopped pistachios thoroughly. Set aside.
- Preheat the oven: Heat your oven to 200°C (400°F). Line a 12-hole muffin tin with paper liners to prepare for baking.
- Mix dry ingredients: In a large bowl, whisk together the plain flour, baking powder, baking soda, salt, and chopped pistachios until evenly combined.
- Prepare wet mixture: In a separate bowl, whisk together the sourdough discard and milk until a smooth thin batter forms. Add granulated sugar, eggs, and vanilla extract, whisking until fully incorporated. Gradually drizzle in the vegetable oil while whisking continuously to integrate.
- Combine batter: Gently fold the wet ingredients into the dry flour mixture until no streaks of flour remain, taking care not to overmix.
- Prepare raspberries: Toss the fresh raspberries lightly in 1 tablespoon of plain flour. This helps prevent them from sinking to the bottom and stops excessive color bleeding into the batter. Fold the raspberries gently into the batter with minimal stirring.
- Fill muffin liners: Divide the batter evenly among the 12 muffin liners, filling each about three-quarters full. If using, sprinkle the streusel topping over each muffin, pressing lightly to adhere.
- Bake muffins: Place the muffin tin in the oven and bake for 20 to 22 minutes or until a cocktail stick inserted into the center comes out clean.
- Cool muffins: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Make the glaze (if using): Whisk together the powdered sugar, milk, and finely ground pistachio to form a thick, smooth paste. Ensure the muffins are completely cool to prevent the glaze from sliding off. Drizzle the glaze evenly over the muffins and sprinkle with extra chopped pistachios. Let the glaze set before serving.
Notes
- Tossing the raspberries in flour prevents sinking and color bleeding.
- Do not overmix the batter to keep muffins light and tender.
- The streusel topping adds a delightful crunch and nutty flavor but is optional.
- The glaze must be applied only after muffins have completely cooled to ensure it adheres properly.
- Use sourdough discard at 100% hydration for best texture.
- Vegetable or sunflower oil provides a neutral flavor; avoid olive oil to not overpower the delicate flavors.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast or Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
