Creamy, nutty, and golden, these Sunrise Mascarpone Pistachio Muffins are the perfect way to start your day.

Scale

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, melted

1 cup mascarpone cheese

2 large eggs

1/2 cup milk

1/2 cup shelled pistachios, chopped

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1. Preheat oven to 350°F (175°C) and line a muffin tin.

2. Mix flours, sugars, baking powder, and salt.

3. Whisk butter, mascarpone, eggs, and milk until smooth.

4. Fold wet mixture into dry ingredients gently.

5. Add pistachios and fill muffin cups evenly.

6. Bake for 20–25 minutes until golden and a toothpick comes out clean.

For extra flavor, toast pistachios before adding.

Store in an airtight container for 3 days or freeze up to 2 months.