Peach and pistachio muffins without butter are light, quick, and very easy to prepare. Since it’s peach season, here’s a delicious idea to use them. I often make them and it takes me less than 10 minutes because to get a perfect consistency you just need to mix the batter quickly with a spoon.
They bake in just 20 minutes and are ideal for breakfast or a snack, to be accompanied by a glass of milk. They’re so good that they disappear fast, so I usually double the quantities to make two trays.
I enjoy making these kinds of treats with my son, especially on a rainy day when we can’t go outside. It keeps him busy, he has fun, and he enjoys eating what he has made with his own hands.
In the kitchen, let your imagination run wild because it’s essential, and if you don’t have any ideas, follow me, I’ll give you plenty of tips!
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 12 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: American
Ingredients
- 7.75 oz all-purpose flour
- 7 oz peaches (already cleaned)
- 3/4 cup milk
- 2/3 cup sugar
- 1/4 cup sunflower seed oil
- 1 egg
- Half packet baking powder
- 1 pinch salt
- 1 oz chopped pistachios
Recommended Tools
- Muffin Tray
- Muffin Liners
How to Make Peach and Pistachio Muffins – No Butter
Preheat the oven to 356 degrees Fahrenheit (static mode).
Clean the peaches, cut them into cubes, weigh 7 ounces, and set aside.
In a bowl, mix flour, baking powder, sugar, and salt with a spoon.
In another bowl, put the egg, oil, and milk, mix well with a spoon or fork, then add the prepared flour from the other bowl. Add the peach cubes, chopped pistachios, and mix to combine.
Line a muffin tray with paper liners and put some batter in each liner, filling them three-quarters full.
Bake the muffins for about 20 minutes, let them cool, and if you like, sprinkle with powdered sugar.
