Pistachio Muffin Recipe
Soft, nutty Pistachio Muffins with real pistachios! Easy, moist, and bakery-style perfect. Try this simple recipe today!
INGREDIENTS
Dry Ingredients:
- 1 ¾ cups all-purpose flour – Creates a soft fluffy texture.
- ½ cup finely ground pistachios – Adds a rich nutty flavor.
- ½ teaspoon baking soda – Helps muffins rise.
- 1 ½ teaspoons baking powder – Ensures light airy muffins.
- ½ teaspoon salt – Enhances flavor balance.
Wet Ingredients:
- ½ cup unsalted butter melted – Adds moisture and richness.
- ¾ cup granulated sugar – Sweetens the muffins.
- 2 large eggs – Provides structure and fluffiness.
- ½ cup whole milk or buttermilk – Keeps muffins soft and tender.
- 1 teaspoon vanilla extract – Enhances depth of flavor.
- ½ teaspoon almond extract optional – Boosts nuttiness.
Optional Add-Ins:
- ¼ cup chopped pistachios – For extra crunch.
- ½ cup white or dark chocolate chips – For a sweet twist.
- Zest of 1 lemon – Adds a fresh citrusy touch.
INSTRUCTIONS
Step 1: Preheat & Prepare
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or grease with butter or non-stick spray.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together:
- 1 ¾ cups all-purpose flour
- ½ cup finely ground pistachios
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Set aside.
Step 3: Whisk Wet Ingredients
- In a separate bowl, whisk together:
- ½ cup melted unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup whole milk or buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, for extra nutty flavor)
- Mix until smooth and well combined.
Step 4: Combine Wet & Dry Ingredients
- Gradually pour the wet ingredients into the bowl of dry ingredients.
- Use a spatula or wooden spoon to gently fold the mixture until just combined.
- If using add-ins, gently stir in:
- ¼ cup chopped pistachios (for crunch)
- ½ cup white or dark chocolate chips (optional for extra sweetness)
Step 5: Fill the Muffin Cups
- Use a cookie scoop or spoon to fill each muffin cup about ¾ full.
- Sprinkle chopped pistachios and turbinado sugar on top for a crunchy finish.
Step 6: Bake the Muffins
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let muffins cool in the pan for 5 minutes.
- Transfer to a wire rack to cool completely.
Step 7: Serve & Enjoy!
- Enjoy warm or at room temperature with coffee or tea.
- Store in an airtight container at room temperature for up to 3 days.
- Freeze for up to 2 months—just thaw and reheat before serving!
NOTES
Pro Tips for Perfect Pistachio Muffins
- Use freshly ground pistachios for the best flavor—toast them lightly before grinding to enhance their nuttiness.
- Let the batter rest for 10 minutes before baking to create taller, bakery-style muffins.
- Fill muffin cups ¾ full to prevent overflow while ensuring a nice rise.
- Avoid overmixing the batter—stir just until combined to keep muffins light and fluffy.
- Sprinkle chopped pistachios and turbinado sugar on top for a crunchy, golden finish.