Pistachio Muffins
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These bakery style pistachio muffins are soft, moist, and packed with pistachio flavor. Lightly sweet and perfect for any time of day, these muffins are simple and delicious.
These pistachio muffins will have you thinking you’re in a bakery instead of your kitchen! With rich pistachio flavor, a hint of tang from buttermilk, and warmth from vanilla, you will be making these muffins on repeat.
These are the best pistachio muffins! They are moist, flavorful, and full of pistachio flavor. Ground pistachios add richness, while chopped pistachios provide a satisfying crunch. A hint of buttermilk adds tang, and vanilla brings warmth.
Pistachio Muffin Ingredients
- All Purpose Flour
- Pistachios
- Baking Powder and Baking Soda
- Salt – This is necessary to activate the baking powder and baking soda.
- Sugar
- Unsalted Butter
- Eggs
- Buttermilk
- Vanilla Extract
This recipe makes twelve delicious muffins. With most of the ingredients being pantry staples, you can easily whip these up any time you are craving a warm and cozy muffin.
How to Make Pistachio Muffins
The full list of ingredients and step by step instructions can be found in the printable recipe card below. Here is a brief overview of how to make these bakery style pistachio muffins.
- Whisk the sugar and melted butter together.
- Add eggs, buttermilk, and vanilla extract.
- Fold in the dry ingredients.
- Whisk to combine.
- Spoon batter into baking cups.
- Top with chopped pistachios and bake.
In thirty minutes or less, you are rewarded with soft and delicious pistachio muffins that not only taste amazing but will fill your house with the smells of a bakery. The hardest thing will be waiting the five minutes for these to in the pan. Grab a cup of coffee and enjoy.
Once the muffins are all cooled, you can store them for up to 4 days lightly covered. Don’t put them into an airtight container or they will become soggy. After about day two, you may want to put them in the oven for a few minutes to get the tops a little crisp again. I usually aim for about 3-4 minutes at 350 degrees.
More Great Muffin Recipes
- Chai Oatmeal Muffins
- Cranberry Orange Pancake Muffins
- Baked Apple Fritter Muffins
- Banana Nutella Muffins
Bakery Style Pistachio Muffins
Equipment
Ingredients
- 1 3/4 cup all purpose flour
- 3/4 cup shelled pistachios finely ground
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup sugar
- 1/2 cup unsalted butter melted and cooled
- 2 large eggs
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons chopped pistachios for topping
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper or silicone liners.
- Combine the flour, ground pistachios, baking powder, baking soda, and salt in a medium bowl.1 3/4 cup all purpose flour, 3/4 cup shelled pistachios, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Whisk the sugar and melted butter in a large mixing bowl until smooth. Add the eggs, buttermilk, and vanilla extract and mix well.2/3 cup sugar, 1/2 cup unsalted butter, 2 large eggs, 3/4 cup buttermilk, 1 teaspoon vanilla extract
- Gradually fold the dry ingredients into the wet ingredients until they are combined. Be careful not to overmix. The batter should be thick but smooth.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle the tops with the chopped pistachios.2 tablespoons chopped pistachios for topping
- Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Ground Pistachios: Use a food processor to grind pistachios finely.
- For even more pistachio-looking color to the muffins, add a drop of green food coloring to the batter (optional, for visual appeal).
- Storage: Store in a loosely covered container at room temperature for up to 4 days or freeze for up to 1 month.
Nutrition
