These Perfect Pistachio Rose Muffins are perfect for Mother’s Day brunch or any time you want to feel a little fancy!
Is there anything more quintessentially Mother’s Day than roses and brunch?
We’re slamming both together today in these delightfully different and perfect muffins! Rosewater is not often used in American baking, but I’m starting to love it for it’s delicate scent and flavor.
Mother’s Day is one of the few holidays I can get behind, because I’m totally selfish like that. Actually it’s my one excuse a year to be selfish, instead of eating a minimum of two meals a day standing up while taking care of other people.
Chances are, if you’re reading this, then you’re of an age where it’s cool to make your mom food for Mother’s Day. Don’t tell my kids, but eating food made by kids is… a challenge.
It’s sweet and adorable and I totally appreciate it, but I definitely want to pretend to eat it and then go eat something else. Sorry/not sorry, shells in my eggs.
Wondering where you can buy rosewater? I found my rosewater in the imported section of the grocery store, but you can also follow this affiliate link to order it online.
I love how pretty these are topped with dried, edible rose petals, but if you’re not willing to go the extra mile to find them they can definitely be left off. I did find them in the bulk spice section at my local natural foods store if you don’t want to order a whole pound!
If your mom is more into savory than sweet, I highly recommend making her these Vegetarian Potato Skin Egg Boats or my Sweet Potato and Spinach Quiche (both of which also happen to be gluten-free) for her special day.
These perfect muffins can be easily customized! Here are a few ideas to get you started:
- Drizzle baked muffins with this vanilla glaze for a totally decadent breakfast treat
- Sprinkle the tops with turbinado sugar or another coarse sugar before baking for extra crunch and sweetness
- Sprinkle tops with finely chopped pistachios before baking
- Experiment with other nuts such as almond or pecan
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- 2 cups unbleached all purpose flour
- 1/4 cup shelled pistachios ground
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cardamom
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup rosewater
- 5 tablespoons butter melted
- 1 egg beaten
- 2 teaspoons pure vanilla extract
- 1/4 cup edible dried rose petals (optional)
- 1/4 cup shelled pistachios chopped (optional)
Preheat the oven to 350ºF. Line a 12 cup muffin tin with paper liners. Set aside.
In a large bowl, whisk together flour, ground pistachios, sugar, baking powder, baking soda, cardamom, and salt. Add buttermilk, rosewater, butter, egg, and vanilla extract and stir gently until completely incorporated. The batter may still be a little lumpy, but you don’t want big dry lumps and you don’t want to overmix the batter.
Divide the batter evenly amongst the prepared muffin cups. Sprinkle the tops with dried rose petals, chopped pistachios, or any other topping you might want. Bake 18-22 minutes or until the tops are firm and lightly browned, and a toothpick inserted in the center of one comes out clean. Allow to cool 10 minutes in the pan before removing to a wire rack to cool completely.