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Pistachio Muffins
Reda

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!
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 220
Ingredients Equipment Method Notes

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

Equipment

  • Mixing Bowls
  • Whisk
  • Muffin Tin
  • Wire Rack

Method
 

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease with butter or cooking spray.
  2. In a large bowl, whisk together the all-purpose flour, pistachio flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the eggs, melted butter, milk, and vanilla extract until well combined.
  4. Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Avoid overmixing to keep the muffins light and fluffy.
  5. If using, fold in the chopped pistachios and white chocolate chips.
  6. Spoon the batter into the muffin cups, filling each about 3/4 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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.