Pistachio Muffins Recipe

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.

Course Breakfast

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Servings muffins

Calories 342

Author Lily Ernst

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

Nutrition