Description
Bake these easy, bakery-style pistachio muffins for a wonderfully moist and tender treat. They capture the rich, nutty flavor of pistachios, perfect for breakfast or dessert.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup shelled, unsalted pistachios, finely chopped (plus extra for topping)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup milk or buttermilk
- 1/4 cup plain yogurt or sour cream
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the 3/4 cup of finely chopped pistachios.
- In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time. Mix in the vanilla and almond extracts.
- In a separate small bowl, whisk the milk and yogurt/sour cream together.
- Alternate adding the dry ingredients and the wet mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the tops with reserved chopped pistachios.
- Bake for 5 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 15-18 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
- For the best flavor, use high-quality pistachios.
- You can add a few drops of green food coloring to the batter if you desire a more vibrant green muffin color.
- For a bakery dome, start the bake at a high temperature as instructed.
- These muffins store well in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Muffin Method (Creaming/Two-Bowl)
- Cuisine: American/Italian Inspired
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg