From Nut to Nirvana: The Pistachio Muffin That’ll Make You Question Everything

Prepare to fall in love with the nutty, buttery goodness of homemade pistachio muffins! These little green gems are about to become your new favorite breakfast treat, afternoon snack, or anytime indulgence.

This image shows the pistachio muffins being served on a plate, with a light sprinkle of chopped pistachios on top, ready to be enjoyed as a delightful snack or dessert.

I first stumbled upon pistachio muffins during a trip to a local bakery, and I was instantly smitten. The unique flavor and beautiful pale green hue had me determined to recreate them at home. After some trial and error, I’ve perfected a recipe that captures all the magic of that first bite.

What sets these muffins apart is the use of real pistachios – both ground into the batter and chopped for a crunchy topping. The result is a muffin with a tender crumb, subtly sweet flavor, and delightful nutty aroma that fills your kitchen as they bake.

The pale green color of these muffins is entirely natural, coming from the pistachios themselves. It’s like a little glimpse of spring in every bite.

These muffins are delicious on their own, but for an extra treat, try drizzling them with homemade Vanilla Syrup or serving them alongside a refreshing Fruit Salad with Cream.

As we transition into spring, these pistachio muffins make for a perfect addition to your Easter brunch spread or a delightful St. Patrick’s Day breakfast.

I’d love to hear about your pistachio muffin adventures! Have you tried any unique add-ins or toppings?

This image showcases a plate of moist and nutty pistachio muffins, with their golden tops and a light sprinkle of pistachios, offering a delicious treat perfect for breakfast or a snack.

Pistachio Muffins

Pistachio Muffins are moist, nutty treats packed with the rich flavor of pistachios. With a tender crumb and a hint of sweetness, these muffins make a delightful breakfast or snack, offering a satisfying crunch in every bite.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 253 kcal

Equipment

  • Baking sheet
  • Muffin Tin
  • Mixing bowl
  • Medium saucepan
  • Measuring scale

Ingredients
  

  • cup granulated sugar
  • ½ cup unsalted butter, softened to room temperature
  • ½ tsp salt
  • ½ cup plain yogurt Greek or regular yogurt also works
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1 ¼ cups shelled unsalted pistachios
  • 2 tsp baking powder
  • 1⅓ cups all-purpose flour, be sure to measure properly

Instructions
 

Muffins

  • Preheat your oven to 400°F (204°C) and prepare a 12-count muffin tin with non-stick spray or liners.
  • In a medium bowl, whisk together 1 ⅓ cups (160g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt, then set aside.
    This image shows flour, baking powder, and salt being whisked together in a large bowl, creating the dry ingredient base for pistachio muffins.
  • In a large bowl, cream ½ cup (113g) unsalted butter and ⅔ cup (133g) granulated sugar until light and fluffy, about 2-3 minutes.
    This image shows softened butter and granulated sugar being creamed together in a large mixing bowl until the mixture becomes light and fluffy, a key step for achieving tender pistachio muffins.
  • Beat in 2 large eggs one at a time, followed by ½ cup (123g) plain yogurt and 2 teaspoons vanilla extract until well combined.
    This image shows eggs, yogurt, and vanilla extract being beaten into the creamed butter and sugar mixture, creating a smooth and creamy wet ingredient mixture for the muffin batter.
  • Gently fold the dry ingredients into the wet mixture, taking care not to overmix.
    This image shows eggs, yogurt, and vanilla extract being beaten into the creamed butter and sugar mixture, creating a smooth and creamy wet ingredient mixture for the muffin batter.
  • Evenly distribute the batter into the muffin tin, and sprinkle the tops with ½ cup coarsely chopped pistachios.
    This image shows the pistachio muffin batter being spooned evenly into a muffin tin, filling each cup and preparing the muffins for baking.
  • Bake for 5 minutes at 400°F, then lower the temperature to 350°F (177°C) and bake for an additional 13-15 minutes, until a toothpick comes out mostly clean.
    This image shows the pistachio muffins baking in the oven, with the tops turning golden brown and the muffins rising beautifully.
  • Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
    This image shows the freshly baked pistachio muffins cooling on a wire rack, allowing them to set and develop their full flavor.
  • Store muffins at room temperature for up to 5 days, or refrigerate for up to 1 week.
    This image shows the pistachio muffins being served on a plate, with a light sprinkle of chopped pistachios on top, ready to be enjoyed as a delightful snack or dessert.
  • For best texture, toast pistachios before serving.
  • Muffins freeze well for up to 2 months; thaw in the fridge or microwave before enjoying.

Toasted pistachios

  • Start by dividing your pistachios into two portions: ¾ cup and ½ cup.
  • Toast the ¾ cup portion using your preferred method, then let them cool briefly.
  • Once cooled, grind them in a food processor or blender until they form a fine crumb.
  • Transfer this crumb to a medium bowl.
  • Next, coarsely chop the remaining ½ cup of pistachios using the same processor or blender and set them aside.

Notes

  • For flour, you can use whole wheat, all-purpose, or bread flour, totaling 160g regardless of the type.
  • Use unsalted, raw pistachios labeled as “pistachio kernels.”
  • Opt for full-fat or Greek yogurt, or substitute with full-fat sour cream.
  • Toast pistachios in the oven at 350ºF for 6-8 minutes or on the stovetop, stirring constantly, until they brown and smell fragrant.
 

Nutrition Info

NutritionValue
Calories253 kcal
Carbohydrates26 g
Protein5 g
Vitamin A320 IU
 Vitamin C0.4 mg
Iron1 mg
Sugar13 g
Calcium74 mg

What to Serve with Pistachio Muffins?

  1. Greek Yogurt and Fruit Salad With Whipped Cream
  2. German Harvest Fruit Salad
  3. Honey Smoked Salmon
  4. Nutella Fudge
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Archie Johnson

Hi! I’m Archie Johnson

Archie Johnson is a San Diego-born home cook who turns her kitchen into a playground of flavors. With a passion for California's vibrant food scene and a knack for creating delicious, approachable recipes, she's on a mission to show that great cooking is about joy, not perfection.

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