Pistachio Muffin Recipe
Fluffy pistachio muffins with a rich, nutty flavor—ideal for any time of day.
Ingredients
Dry Ingredients :
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup finely chopped pistachios (plus extra for topping)
Wet Ingredients :
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Instructions
Preheat and Prepare :
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners or lightly grease it.
Mix Dry Ingredients :
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Stir in the finely chopped pistachios.
Combine Wet Ingredients :
- In a separate bowl, whisk the eggs, melted butter, milk, vanilla extract, and almond extract until smooth.
Mix Batter :
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Fill Muffin Tin :
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle extra chopped pistachios on top for garnish.
Bake and Cool :
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra touch of sweetness, drizzle a simple glaze over the muffins once they’ve cooled.
- You can substitute almond milk for whole milk to make the recipe dairy-free.