Pinch of Cumin

Spiced pistacho & cranberry muffins

After a few weeks of technical stop, due to a big workload and other activities, it was time to resurrect my muffin recipes book to version one of them to my own way. The original recipe I have inspired from is cranberries muffins, and the idea of combining them with spices and pistachios is the result of giving free rein to what I call my “creative cooking instinct“, that I am developing lately until unsuspected limits.

What I have liked most from these muffins is, apart from their flavor, their professional appearance with that crunchy sugar crust on top that reminds me to my father’s village’s “perrunillas”. These ones also grow up very well, so if you share my hobby of taking photos of what you cook, get your camera ready since they will come very beautiful 😆 .

Spiced pistacho & cranberry muffins

Ingredients for 12 units

12 muffin cups
250 gr of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
150 gr of white sugar
150 gr of dehydrated cranberries
80 gr of pistachios
1 teaspoon of grinded cinnamon
1 teaspoon of grinded cardamom
1/2 teaspoon of nutmeg
1 egg
120 ml of olive oil (I have used extra virgin)
180 ml of buttermilk
A bit more of sugar to sprinkle on top (optional)

Spiced pistacho & cranberry muffins


We will start preparing pistachios and hydrating cranberries, which is what takes more time. Peel pistachios  chop them and reserve them. Immerse cranberries into warm water and let them rest for 10 minutes. After this time, drain them well.

In a big bowl, mix flour, baking powder, baking soda, and spices (cinnamon, cardamom and nutmeg) and reserve it.

In another bowl, whisk egg and add sugar, oil and buttermilk.

Pour the mixture of the second bowl in the first one, and stir it until you have a smooth batter. Do not panic if the batter is too thick. It has to be this way so that it grows up well. In case you cannot stir it, you can add a trickle of milk so that you can do it. Now add chopped pistachios and cranberries and stir it well.

Pour the batter in the muffin cups, previously placed in a more rigid mold so that they keep their shape (I normally use a silicon mold or the crème caramel ones). Fill the cups only to 2/3, so that they have space to grow later. Sprinkle each muffin with white sugar before baking them (this step is optional and is intended to generate the sugar crust on top).

Preheat oven to 200ºC for 5-10 min. Bake muffins to medium temperature for about 25 minutes, depending on the size of the muffins.

Once baked, let them settle for about 5 minutes in the tins so that they do not break. Take them out and let them retrieve room temperature.

Spiced pistacho & cranberry muffins

To be considered

You can freeze them and take them out from the freezer some minutes before eating them. Heat them in the oven for a few minutes or in the microwave for 30 seconds.

The amount of pistachios and cranberries is approximate; you can do it with more or less, depending on how much you like them.

If you do not have or do not find buttermilk, substitute it with milk and add a bit less of sugar (around 130 gr. instead of 150gr).

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4 Comments to "Spiced pistacho & cranberry muffins"

  1. saly says:

    !Madre mía qué peligro de receta!…!habrá que probarlas!


  2. […] usado la receta de este blog con algunos cambios. He sustituido la canela y el cardamomo por media cucharadita de esencia de […]

  3. juanse says:

    I have to say that they’re excellent!!!

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