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Are you a pistachio lover, too? Make these soft, light, and insanely delicious pistachio muffins brimming with earthy, nutty pistachio flavor and a pretty pop of green. The yogurt and butter give this recipe its wonderful, rich flavor and cakey texture, just like your favorite bakery muffins. They are incredibly easy to make and perfect to take to school, work, a brunch picnic, or any other on-the-go activity.
Here’s an easy and impressive recipe for homemade pistachio muffins that turn out perfectly moist and full of tasty nutty pistachio flavor.
Also check out these easy pistachio eclairs, this pistachio coffee cake, or these easy pistachio cookies! And vanilla muffins are delicious too.
Why You’ll Love It
Light and fluffy texture: This pistachio muffin recipe delivers a tender texture that feels light as a feather in the mouth.
Easy preparation: Simple steps and common ingredients make this recipe oh-so-easy to make.
Perfectly moist: Greek yogurt and butter ensure each muffin is moist and tasty.
Homemade goodness: Baked fresh, these bakery-style muffins are a homemade treat everyone will love.
Ingredients for Pistachio Muffins
A complete list of ingredients and amounts can be found in the recipe card below.
Shelled salted pistachios: These are the hero in the recipe – choose bright green, super fresh pistachios.
All-purpose flour: The base for the pistachio muffins; both unbleached and bleached flour work well.
Salted butter: Adds richness and moisture to the muffins.
Eggs: Binds the ingredients together and contributes to the structure. Use room-temperature eggs.
Greek yogurt: Adds moisture and a slight tanginess. Use a full-fat yogurt.
Milk: Provides extra moisture and helps blend the ingredients smoothly.
How to Make Pistachio Muffins
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare pistachios: Blend pistachios in a food processor until they resemble crumbs. Combine the pistachio crumbs with flour, baking powder, baking soda, and salt. Mix well and set aside.
Mix wet ingredients: In a separate bowl, cream together butter, eggs, and granulated sugar with a hand mixer until light and fluffy (about 2 to 3 minutes). Add Greek yogurt and vanilla extract. Mix well.
Combine wet and dry mixtures: Gradually add the dry mixture to the wet mixture in two parts, alternating with milk. Mix muffin batter until just combined.
Bake the muffins: Spoon the batter into the prepared muffin pan using a large cookie scoop (about 3 tablespoons each). Bake at 400°F (200°C) for 5 minutes. Reduce oven temperature to 350°F (175°C). Continue baking for 13 to 15 minutes or until a toothpick inserted into the center comes clean. Cool for 3 or 4 minutes.
Substitutions and Variations
Unsalted pistachios: If using unsalted pistachios, adjust the salt in the recipe to maintain balance.
Greek yogurt: Swap regular Greek yogurt for vanilla Greek yogurt for a yummy vanilla flavor injected into your delicious recipe for pistachio muffins.
Whole wheat flour: Swap all-purpose flour for whole wheat flour for a heartier texture.
Butter swap: Use melted coconut or vegetable oil instead of butter.
Honey or maple syrup: Replace granulated sugar with honey or maple syrup.
Instant pistachio pudding mix: Swap yogurt with pistachio-flavored instant pudding mix (made up) for pistachio pudding muffins!
Chocolate chip pistachio muffins: Add white or dark chocolate chips to the batter.
Citrusy: Add lemon or orange zest.
Almond extract: Swap out vanilla for almond extract for a more nutty flavor.
Gluten-free option: Use gluten-free flour (I love this one!) and ensure baking powder and baking soda are gluten-free certified.
Serving Suggestions
Appetizer: You will fall in love with these cute Italian filled doughnuts. You could also start with some cream cheese Danishes or these tasty Chocolate Chip Bisquick Muffins.
Main: Try breakfast fries as the ultimate morning indulgence or this recipe for a hearty hashbrown casserole.
Dessert: Finish with a plate of these bakery-style pistachio muffins and pair with these tasty mochi muffins!
How to Store Pistachio Muffins
Store: You can keep these muffins for around four days.
Freezer: For longer storage, freeze them in a freezer-safe bag or container for up to 3 months.
Thaw: Leave frozen muffins to defrost overnight in the fridge or at room temperature.
Reheat: If you want to warm the muffins, pop them in the microwave for 10 seconds.
Top Tips
Nut processing: If you overprocess/chop the pistachios in the food processor, they might blend due to the oil in them. Use your hands to break the clumps before mixing with the flour.
Top with extra sugar: Once the muffins are cooked, sprinkle some turbinado sugar or glaze.
Check for doneness: Use a toothpick to check muffins; they should come out clean or with a few crumbs attached, not wet batter.
Proper mixing technique: Avoid overmixing the batter once the flour is added to prevent tough muffins. For best results, use a gentle folding motion or a Danish dough whisk.
Pistachio Muffins FAQs
Yes, you can adjust the amount of sugar to suit your taste preferences – experiment with reducing the sugar slightly, especially if adding sweeter ingredients like chocolate chips.
Substitute butter with melted coconut oil or a dairy-free margarine. Use dairy-free yogurt and ensure other ingredients are also dairy-free.
Yes, adjust the baking time accordingly. Mini muffins will typically bake faster, so check for doneness a few minutes earlier than the recommended time for regular-sized muffins.
Pistachio Muffin Recipe
Pistachio Muffins
Ingredients
- 1¼ Cups pistachios, shelled and salted
- 2 Cups all purpose flour, bleached or unbleached
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- ¼ Teaspoon salt
- ½ Cup salted butter, 1 stick, at room temperature
- 2 eggs
- ⅔ Cup granulated sugar
- ½ Cup Greek yogurt, plain or vanilla
- 2 Teaspoons vanilla extract
- ¼ Cup milk
Instructions
- Preheat the oven to 400 degrees F.
- Line a muffin pan with cupcake liners. Set aside
- Add the pistachios to a food processor. Blend until you have a crumb-like mixture.
- Add the pistachio crumbs to the flour.
- Add baking powder, baking soda, and salt, to the pistachio/flour mixture. Mix until all ingredients are blended. Set aside.
- In another bowl, add the butter, eggs, and granulated sugar. Mix with a hand mixer until ingredients are incorporated and light and fluffy, 2 or 3 minutes.
- Add in the Greek yogurt and the vanilla extract. Mix well.
- Add the dry mixture to the wet mixture in 2 increments, alternating with the milk. So half flour, milk, and finish with the flour mixture. Mix well. I used a Danish dough whisk so I don’t overmix it. You can use a hand mixer, but once the flour is incorporated, you are done.
- Pour your mixture into the prepared muffin pan. I used a large cookie scoop, about 3 tablespoons.
- Bake in the preheated oven for 5 minutes.
- Decrease the oven temperature to 350 degrees Fahrenheit.
- Bake for 13 to 15 minutes.
- The muffins will be cooked once a toothpick inserted in the middle will come out clean.
- Cool in the pan for 3 or 4 minutes then transfer the muffins to a cooling rack to finish cooling.
Notes
Top with extra sugar: Once the muffins are cooked, sprinkle some turbinado sugar or glaze.
Check for doneness: Use a toothpick to check muffins; they should come out clean or with a few crumbs attached, not wet batter.
Proper mixing technique: Avoid overmixing the batter once the flour is added to prevent tough muffins. For best results, use a gentle folding motion or a Danish dough whisk.
Nutrition
Whip up a batch of homemade pistachio muffins that are not just soft and light but also bursting with earthy goodness and a vibrant green hue. Enhanced with yogurt and butter, these muffins are rich and tender. Whether you’re headed to school, work, brunch, or any busy outing, these muffins are a breeze to prepare.
Other Muffin Recipes to Try
- Make these blueberry zucchini muffins for veggie and fruit-packed muffins.
- You’ll love the incredible crunch on the top of these blueberry cream cheese filled muffins.
- How about whipping up these zucchini muffins? Such a tasty way of getting some of your 5-a-day!
- You really can’t go wrong with these bakery-style blueberry muffins.
- A total classic; make this easy muffin recipe for lemon poppyseed muffins.
- I adore these carrot blueberry muffins.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Love how that pistachio flavor comes through. A delight to my taste buds