Pistachio Raspberry Muffins

I remember when I was a kid, I thought blueberry muffins were the best muffins of all time... And then I started baking and discovered a whole new world!

These are my absolute favorite muffins... pistachios? and raspberries?! in one cake?! They are light, fluffy, moist, and the bite of pistachio with the tart raspberries is simply fantastic. You must make this!


And apologies to my dear readers... I haven't been posting as frequently because I've been so busy! 
I recently moved apartments, as well as helped a friend move, and then hosted a small dinner party in the same weekend. Then a friend moving to St Louis arrived and has been staying with me until we can figure out a better living situation.

And in other news, I will be selling my macarons for a local fine grocery store in St Louis! I'm insanely excited, but it required me to find a proper industrial kitchen to bake in, which took a good few weeks of constant calls and research. In addition to that, I have to get a food safety certificate and I've been working on that as well. I also have to build a website for my macarons... combine this with a new puppy in the house, it's been craziness!

I made these pistachio raspberry muffins out of the Martha Stewart cookbook that my boyfriend recently gifted to me. 

They are the perfect tea cake. 

Also raspberries were 10 for $10 at the local grocery store this weekend, so I just had to drop everything to make these... they won't last long around my place!

Pistachio Raspberry Muffins
Makes 15

1 cup pistachios, shelled
1 1/4 cup sugar
1 tsp salt
1/2 cup butter, room temperature
2 tsp vanilla
4 large eggs
1 cup all-purpose flour
1 to 2 6-oz containers of raspberries
1/4 cup chopped pistachios for sprinkling
1/4 cup coarse sugar for sprinkling

Preheat the oven to 375 degrees F.
Grind the pistachios with the sugar and salt.
Beat the butter, vanilla, and eggs, adding in the pistachio mixture.
Add flour and mix until just incorporated.
Divide the batter evenly among the muffin pan, filling them about 3/4 full.
Drop the raspberries into the batter and the chopped pistachios, along with the coarse sugar on top.
Bake for about 25 minutes and let cool before eating.