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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.
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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
  

  • 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.
    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.