Description
Soft and moist pistachio muffins with a delicate nutty flavor and lightly golden tops. Perfect for breakfast, brunch, or an afternoon treat.
Ingredients
Scale
- 2 cups all purpose flour
- 3/4 cup finely ground pistachios
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons chopped pistachios for topping
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a muffin pan with paper liners.
- In a bowl, whisk together flour, ground pistachios, sugar, baking powder, and salt.
- In another bowl, whisk eggs, milk, vegetable oil, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and stir gently just until combined.
- Divide batter evenly among muffin liners, filling about three quarters full.
- Sprinkle chopped pistachios on top.
- Bake for 18 to 22 minutes until lightly golden and a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan, then transfer to a rack to cool completely.
Notes
- Do not overmix the batter.
- Use unsalted pistachios for best flavor.
- Store in an airtight container for up to 3 days.
- Freeze for up to 2 months if needed.
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 16g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
Keywords: pistachio muffins, bakery style muffins, nutty breakfast muffins, homemade pistachio recipe, easy pistachio baking