Pistachio Muffin Recipe
A moist, nutty pistachio muffin recipe that’s perfect for breakfast, brunch, or a midday snack. Easy to make and full of delicious pistachio flavor!
Equipment
- Mixing Bowls
- Whisk
- Muffin Tin
- Wire Rack
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup pistachio flour or finely ground pistachios
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 large eggs
- 1/2 cup melted butter
- 3/4 cup milk
- 1 1/2 tsp vanilla extract
Optional Add-Ins
- 1/2 cup chopped pistachios for added crunch
- 1/2 cup white chocolate chips for a sweet contrast
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease with butter or cooking spray.
- In a large bowl, whisk together the all-purpose flour, pistachio flour, sugar, baking powder, and salt.
- In another bowl, whisk together the eggs, melted butter, milk, and vanilla extract until well combined.
- Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Avoid overmixing to keep the muffins light and fluffy.
- If using, fold in the chopped pistachios and white chocolate chips.
- Spoon the batter into the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.