Pistachio Muffins
Here's an easy and impressive recipe for pistachio muffins that turn out perfectly moist and full of tasty nutty pistachio flavor.
Servings: 12
Equipment
- Cookie Scoop Large
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
- 1 Stick salted butter ½ Cup, 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°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°F.
- 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
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.
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
Calories: 279kcal | Carbohydrates: 31g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 287mg | Potassium: 187mg | Fiber: 2g | Sugar: 13g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg
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