Pistachio Muffins Recipe

2 weeks ago 8


Pistachio Muffins

Moist and tender muffins naturally flavored with finely ground pistachios.

Provided by: Lynn April

Total time: 35 minutes

Prep time: 15 minutes

Cook time: 20 minutes

Yield: 12


1 and ⅓ cups (160g) all purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup (84g) shelled pistachios (finely chopped (preferably in a food processor))
½ cup (113g) unsalted butter (softened to room temperature)
⅔ cup (133g) granulated sugar
2 large eggs
½ cup (123g) Greek yogurt
2 teaspoons vanilla extract
½ cup (56g) shelled pistachios (coarsely chopped)


  • Preheat the oven to 400ºF (204ºC). Spray the wells of a 12 count muffin tin with non-stick spray, or line with cupcake liners. Set aside.
  • In a medium size bowl, whisk together the flour, baking powder, salt, and finely chopped pistachios. Set aside.
  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating until incorporated. Add the yogurt and the vanilla and beat again on medium-high speed until everything is combined. Scrape down the sides and bottom of the bowl as necessary.
  • Pour the wet ingredients into the dry ingredients and stir gently with a spatula until no flour pockets remain.
  • Spoon the batter evenly into the 12 prepared wells. Sprinkle the tops of the mounds of batter with the coarsely chopped pistachios.
  • Bake the muffins for 5 minutes, then reduce the oven temperature to 350ºF (177ºC) without opening the door, and bake for another 13-15 minutes. Muffins are done when a toothpick inserted into the center comes out mostly clean and the tops are golden brown. Remove from the oven and allow them to cool in the pan for about 10 minutes before removing from the pan to cool completely on a wire rack. Muffins stay fresh covered at room temperature up to 5 days or in the refrigerator up to 1 weeks. Keep in mind, as the muffins sit, the pistachios on top will collect moisture and lose their crunch. Muffins freeze well, up to 2 months. Thaw in refrigerator or heat in the microwave about 15 seconds before serving.

How do you make pistachio muffins with paper liners?

Line a 12-cup muffin tin with paper liners. Lightly spray liners and pan with cooking spray. Stir flour, sugar, brown sugar, ground pistachio nuts, 1/2 cup chopped pistachio nuts, cornstarch, baking powder, baking soda, and salt together in a bowl.

What do pistachio muffins taste like?

These Pistachio Muffins taste like they came from a bakery with their perfectly domed tops and delicious pistachio flavor. Preheat an oven to 425 degrees Fahrenheit and line a muffin tin with paper liners. In a large bowl, use a hand mixer to beat together melted butter with sugar, about 1 minute.

How to bake pistachio pudding in the oven?

Preheat an oven to 425 degrees Fahrenheit and line a muffin tin with paper liners. In a large bowl, use a hand mixer to beat together melted butter with sugar, about 1 minute. Add in eggs and vanilla extract and beat until just combined. Add in pistachio pudding mix, baking powder, salt, and milk.

Can you freeze pistachio muffins?

When you are ready to eat a pistachio muffin, remove it from the freezer an hour prior. You can add frosting, which is a premade Rich and Creamy vanilla frosting by Betty Crocker. Along with dried cherries and real pistachios in the muffins, the garnish includes more than a cup of these mixed. You get a great muffin for presentation purposes.

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