These homemade pistachio muffin recipe are a delightful blend of sweet and nutty flavors, creating the perfect breakfast treat or afternoon snack. With their vibrant green hue and tender crumb, these muffins are not only delicious but also visually stunning. Whether you're a seasoned baker or just starting out, this recipe delivers consistently excellent results that will have everyone asking for seconds.
About This Pistachio Muffin Recipe
Pistachio muffins have gained popularity in recent years as home bakers discover the versatility of this distinctive nut. The natural oils in pistachios create an incredibly moist texture, while their subtle sweetness adds depth to traditional muffin batter. These muffins are perfect year-round but especially fitting for spring brunches or holiday gatherings where their unique color adds a festive touch to any table setting.
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Ingredients
the Muffins:
- 2 cups all-purpose flour
- 1 cup shelled pistachios, finely ground
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon green food coloring (optional)
the Topping:
- ½ cup chopped pistachios
- 2 tablespoons turbinado sugar
The star ingredient here is obviously pistachios - opt for unsalted, raw pistachios for the best flavor. The combination of vanilla and almond extracts enhances the natural nuttiness, while the food coloring (if used) gives these muffins their signature look.
Instructions
Preparing Your Ingredients
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well with non-stick spray.
- Process the pistachios in a food processor until finely ground, being careful not to over-process into butter.
- In a large bowl, whisk together the flour, ground pistachios, baking powder, and salt.
Making the Batter
- In a separate medium bowl, beat the eggs and sugar until light and fluffy.
- Add the milk, vegetable oil, vanilla extract, and almond extract. Mix until well combined.
- If using food coloring, add it to the wet ingredients and stir until evenly distributed.
- Pour the wet ingredients into the dry ingredients, gently folding until just combined. Do not overmix.
Baking the Muffins
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Sprinkle the chopped pistachios and turbinado sugar over each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
Equipment For Pistachio Muffin Recipe
- 12-cup muffin tin
- Paper liners
- Food processor or nut grinder
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wire cooling rack
Storage Instructions
Store these pistachio muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in a freezer-safe container and freeze for up to 3 months. Thaw overnight at room temperature before serving.
Recipe Variations
- Make them gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend
- Add white chocolate chips for extra sweetness
- Include dried cranberries for a tart contrast
- Make mini muffins by adjusting the baking time to 12-15 minutes
- Add a cream cheese filling for an indulgent twist
Health Benefits
Pistachios are packed with nutrients, making these muffins more than just a tasty treat. They're rich in:
- Protein and healthy fats
- Antioxidants
- Fiber
- Vitamin B6
- Potassium
Top Tip
Toast the ground pistachios before adding them to the batter for enhanced flavor
Ensure all ingredients are at room temperature for the best texture
Use a light-colored muffin tin to prevent over-browning
Don't overmix the batter - some small lumps are perfectly fine
FAQ
Yes, you can purchase pre-ground pistachio flour or carefully chop the pistachios by hand until very fine. The texture may be slightly different but still delicious.
Dense muffins usually result from overmixing the batter. Mix just until the ingredients are combined, even if some small lumps remain.
Absolutely! While it enhances the nutty flavor, you can omit it or replace it with additional vanilla extract.
These pistachio muffins are the perfect balance of sweet and nutty, with a tender crumb that makes them irresistible. Whether you're serving them for breakfast, brunch, or as an afternoon treat, they're sure to become a new favorite.
Give this recipe a try and let us know how they turn out in the comments below!
If you enjoyed the Pistachio Muffin Recipe, you'll definitely want to try The Best Chocolate Pound Cake Recipe for another delightful treat!
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Pistachio Muffin Recipe
Equipment
- 12-cup muffin tin
- Paper liners
- Food processor or nut grinder
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 2 cups flour
- 1 cup ground pistachios
- 2½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- 2 eggs
- 1 cup milk
- ½ cup oil
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- ½ cup chopped pistachios topping
Instructions
- Heat oven to 375°F
- Mix dry stuff: flour, ground pistachios, baking powder, salt
- Mix wet stuff: eggs, sugar, milk, oil, vanilla
- Combine wet & dry - don't overmix!
- Fill muffin cups ¾ full
- Top with chopped pistachios
- Bake 18-22 mins
Notes
- Use room temp eggs
- Don't overmix batter
- Check with toothpick - few crumbs ok
- Cool 5 mins before eating
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