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.
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?
Pistachio Muffins
Equipment
- Baking sheet
- Muffin Tin
- Mixing bowl
- Medium saucepan
- Measuring scale
Ingredients
- ⅔ 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.
- In a large bowl, cream ½ cup (113g) unsalted butter and ⅔ cup (133g) granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in 2 large eggs one at a time, followed by ½ cup (123g) plain yogurt and 2 teaspoons vanilla extract until well combined.
- Gently fold the dry ingredients into the wet mixture, taking care not to overmix.
- Evenly distribute the batter into the muffin tin, and sprinkle the tops with ½ cup coarsely chopped pistachios.
- 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.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Store muffins at room temperature for up to 5 days, or refrigerate for up to 1 week.
- 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
| Nutrition | Value |
|---|---|
| Calories | 253 kcal |
| Carbohydrates | 26 g |
| Protein | 5 g |
| Vitamin A | 320 IU |
| Vitamin C | 0.4 mg |
| Iron | 1 mg |
| Sugar | 13 g |
| Calcium | 74 mg |