Pistachio Muffins Recipe
Moist and flavorful pistachio muffins made with real pistachios for a nutty, delicious treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground pistachios (unsalted)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt (or sour cream)
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup chopped pistachios (for topping, optional)
Instructions
- Preheat the Oven : Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
- Mix Dry Ingredients : In a bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar : In a separate bowl, use an electric mixer to cream the butter and sugar until light and fluffy.
- Add Eggs and Extracts : Beat in the eggs, one at a time, followed by the vanilla and almond extracts.
- Combine Wet and Dry Ingredients : Gradually add the dry ingredients to the wet mixture, alternating with the Greek yogurt and milk. Mix until just combined; do not overmix.
- Fill Muffin Cups : Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle chopped pistachios on top if desired.
- Bake : Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool : Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use unsalted pistachios to control the saltiness of the muffins.
- Substitute Greek yogurt with sour cream if desired for a similar texture and flavor.
- For a touch of green color, add a small amount of natural food coloring.