Cranberry Orange Pistachio muffins are our go to muffins during holiday season for their festive looks.

Cranberry Orange Pistachio Muffins are so light, tender, moist and full of flavor.

The best part is our home smells so good with the warm aromatic flavor from the orange zest and Cardamom is so uplifting especially in these cold winters.

Soaking Cranberries in orange juice gives the sutle balance between sweetness of Orange to that of tartness in Cranberries.

The oils from the orange zest and the aroma from Cardamom gives you a blast of flavor.

Pistachios and cashews gives that extra crunch in your every bite.

Cranberry Orange pistachio muffins

These Cranberry Orange pistachio muffins are made with whole wheat pastry flour, dry fruits and nuts so it serves as grab and go healthy breakfast too.

• Preperation Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 14

Ingredients

Dry Ingredients

• 2 cups whole wheat pastry flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¹⁄₂ teaspoon salt
• 1 teaspoon cardamom seeds powdered
• ³⁄₄ cup Cranberries
• ¹⁄₂ cup Pistachios and Cashews
• 1 ¹⁄₂ tablespoon Orange Zest

Wet Ingredients

• ¹⁄₂ cup granulated sugar
• ¹⁄₄ cup brown sugar
• ¹⁄₂ cup Oil
• ¹⁄₂ cup Milk
• 2 large Eggs
• ¹⁄₂ cup Orange juice

Instructions

• Soak the dried cranberries with orange juice for atleast 30min and keep it aside.
• Preheat oven to 350F and prepare the muffin tin or silicon muffin cups with cupcake liners
• In a bowl using handheld or stand mixer beat the egg and sugars till light and creamy, now add in the remaining orange juice that is left after soaking the cranberries along with other wet ingredients and mix well.

  

• Sift the baking soda, baking powder, salt and flour together for 3 times as this helps in fluffiness to the muffin, then add soaked cranberries and then mix the rest of the dry ingredients

  

• Now fold in the wet ingredients into dry ingredients until combined and don’t over mix it.

  

• pour the batter into muffin tin and sprinkle with some cranberries and pistachios on top.

  

• Bake at 350 F for 20-25 min or until the inserted tooth-pick in the center comes out clean

Recipe Notes

• We can use Unbleached All-purpose flour instead of whole wheat pastry flour.
• If you do not like the Cardamom, then simply substitute with vanilla essence.
• Use Coconut Sugar instead of sugar and Coconut oil in place of oil.
• For vegan version use Non-diary milk instead of milk.