Description
These bakery-style pistachio muffins are moist, fluffy, and bursting with real toasted pistachio flavor—no pudding mix, just pure nutty goodness.
Ingredients
1 ¼ cups (140g) shelled unsalted pistachios, divided
1 ⅓ cups (160g) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup (113g) unsalted butter, softened
⅔ cup (133g) granulated sugar
2 large eggs
½ cup (123g) plain yogurt or sour cream
2 teaspoons vanilla extract
Instructions
1. Toast ¾ cup pistachios until fragrant, then grind into fine meal.
2. Coarsely chop remaining ½ cup pistachios for topping.
3. Mix ground pistachios with flour, baking powder, and salt.
4. In another bowl, cream butter and sugar until fluffy.
5. Add eggs one at a time, then mix in yogurt and vanilla.
6. Gently stir in dry ingredients until just combined.
7. Spoon batter into 12 muffin cups and top with chopped pistachios.
8. Bake at 400°F for 5 minutes, then reduce to 350°F and bake 13–15 more minutes.
9. Cool in pan for 10 minutes, then move to rack.
10. Store at room temperature for up to 5 days or freeze up to 2 months.
Notes
Use whole wheat or bread flour if needed, but keep total weight 160g.
Yogurt, Greek yogurt, or sour cream all work well.
Reheat in toaster oven to restore crunch on day two.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 253
- Sugar: 13g
- Sodium: 185mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 49mg