Pistachio Muffins with Real Pistachios
These incredible pistachio muffins are made with real pistachios—no artificial pudding mix here. They’re rich, nutty, and perfectly moist with a crunchy sugar topping. Whether you enjoy them as a breakfast treat or an afternoon snack, these muffins are a must-try for any pistachio lover!
Why you’ll love this recipe:
- Made with real pistachios – Many pistachio muffin recipes rely on artificial pudding mix for flavor and color, but this recipe uses finely ground pistachios for an authentic and nutty taste.
- Moist & tender texture – The combination of buttermilk and olive oil ensures these muffins are incredibly soft and tender.
- Irresistible crunchy top – A sprinkle on top of coarse sugar and chopped pistachios before baking creates a golden, slightly crisp muffin top that contrasts beautifully with the soft interior.
If you love pistachios, you must try my Pistachio Baklava Rolls and Pistachio Cake with Cream Cheese Frosting. If you are in the mood for something nutty and sweet, try my White Chocolate Macadamia Nut Cookies, Pecan Snowball Cookies, and Magic Cookie Bars.
Ingredients you’ll need:
- raw pistachios
- all-purpose flour
- granulated sugar
- baking powder & salt
- light EVO oil (or vegetable oil)
- buttermilk (or whole milk)
- eggs
- vanilla extract
- almond extract (or pistachio extract)
- matcha powder (optional)
How to make pistachio muffins:
(The full written and printable recipe is further below.)
Step #1) Finely grind the pistachios using a small food processor until only a few larger pieces remain.
Step #2) In a large bowl, whisk together the ground pistachios, all-purpose flour, granulated sugar, baking powder, salt, and matcha powder (if using).
Step #3) In a medium bowl, whisk together the olive oil, buttermilk, eggs, vanilla, and almond extract.
Step #4) Add the wet ingredients to the dry ingredients and mix until just combined.
Step #5) Divide the batter into a paper-lined muffin pan. Top with chopped pistachios and sugar. Bake at 375F for 18-20 minutes.
Expert tips:
- Grind the pistachios just right – Use a food processor to pulse the pistachios until finely ground, but stop before they turn into a paste. This keeps the muffins light while ensuring a smooth batter.
- Add a splash of almond extract – A small amount of almond extract enhances the natural pistachio flavor, making the muffins taste even nuttier without overpowering them.
- Don’t overmix the batter – Stir just until the dry ingredients are incorporated. Overmixing can lead to dense muffins instead of a soft, tender crumb.
Delicious variations:
- 🔥Toasted Pistachio Muffins – Toast the 1 cup of pistachios for the batter before grinding for a warm and deep nutty flavor. See my Pistachio Cake recipe for instructions on how to toast pistachios.
- 🍫 Chocolate Chip Pistachio Muffins – Fold in ½ cup of mini chocolate chips for a sweet, nutty twist. Dark or white chocolate both work beautifully!
- 🍋 Lemon Pistachio Muffins – Add 1 tablespoon of fresh lemon zest to the batter for a bright, citrusy contrast to the rich pistachio flavor.
- 🍯 Honey Pistachio Muffins – Swap ¼ cup of sugar for honey to add a natural sweetness and a slightly denser, more moist texture.
- 🥥 Coconut Pistachio Muffins – Stir in ¼ cup of shredded coconut for a tropical touch and extra texture.
Storage & freezing instructions:
Store pistachio muffins in an airtight container at room temperature for up to 3 days. To keep them extra fresh, place a paper towel inside the container to absorb excess moisture. For longer storage, refrigerate them for up to 1 week, but let them come to room temperature or warm them before serving for the best texture.
To freeze, let the muffins cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to enjoy, thaw at room temperature for about 30 minutes or warm in the microwave for 15-20 seconds for a fresh-baked taste.
If you’ve tried this Pistachio Muffin Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pistachio Muffins Recipe
Ingredients
Muffin Batter
- 1 cup (140g) raw pistachios
- 2 cups (250g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp matcha powder for color, optional
- 1/2 cup (120ml) light-tasting EVO oil, or vegetable oil
- 2/3 cup (160ml) buttermilk, or whole milk
- 2 eggs large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Topping
- 1 tbsp raw pistachio, finely chopped by hand
- 1 tbsp granulated sugar
Instructions
- Finely grind the pistachios using a small food processor until only a few larger pieces remain.1 cup (140g) raw pistachios
- Step #2) In a large bowl, whisk together the ground pistachios, flour, sugar, baking powder, salt, and matcha powder (if using).2 cups (250g) all-purpose flour, 3/4 cup (150g) granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 tsp matcha powder for color
- Step #3) In a medium bowl, whisk together the olive oil, buttermilk, eggs, vanilla, and almond extract.1/2 cup (120ml) light-tasting EVO oil, 2/3 cup (160ml) buttermilk, 2 eggs large eggs, 1 tsp vanilla extract, 1/2 tsp almond extract
- Step #4) Add the wet ingredients to the dry ingredients and mix until just combined.
- Step #5) Divide the batter into a paper-lined muffin pan. Top with chopped pistachios and sugar. Bake at 375F for 18-20 minutes.1 tbsp raw pistachio, 1 tbsp granulated sugar
Recipe adapted from Marcellina in Cucina
