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Pistachio Muffins

Soft, nutty, and buttery muffins made with real pistachios for the perfect bakery-style breakfast treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Bakery
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Muffins
  • 1.5 cups all-purpose flour
  • 0.5 cup finely ground pistachios unsalted
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract optional
  • 0.5 cup milk
  • 0.25 cup sour cream or yogurt
  • 0.5 cup chopped pistachios for topping
Optional Sweet Topping
  • 2 tbsp coarse sugar
  • 2 tbsp chopped pistachios

Equipment

  • Mixing bowls
  • Hand mixer
  • Muffin tin
  • Paper liners

Method
 

  1. Preheat oven to 375°F (190°C) and prepare muffin pan with liners.
  2. Grind pistachios into fine crumbs using a food processor.
  3. Whisk flour, pistachios, baking powder, baking soda, and salt.
  4. Cream butter and sugar until fluffy, then add eggs and extracts.
  5. Mix in milk and sour cream, then fold in dry ingredients until just combined.
  6. Fill muffin cups ¾ full, top with pistachios and sugar.
  7. Bake 18–20 minutes or until golden. Cool on wire rack.

Notes

Add a light vanilla glaze or drizzle of honey for extra sweetness.