Pistachio Nut Muffins

When I’m in the mood for a treat that’s both wholesome and indulgent, this easy pistachio muffins recipe, in all of its nutty, naturally sweet glory, is just what I need. The finely ground, unsalted pistachios in this recipe offer a delicate, buttery sweetness that you just can’t get from other nuts. 

But it’s not just the pistachios that make this recipe so good. It’s also the Greek yogurt and milk keeping them ultra-moist, the maple sugar adding caramel-like complexity, the vanilla extract enhancing the depth of flavor, and the butter contributing to the soft yet fluffy crumb and perfectly domed golden tops. 

Whether treating yourself to one of these muffins for breakfast or a sweet snack, with a little strawberry jam and a shot of espresso or a warm cup of coffee, you’re in for a truly mouthwatering experience!

Why you’ll love this recipe

• Bakery-style for beginners. Results in moist, perfectly crumbly muffins with perfectly domed tops –just like a bakery muffin should be. No prior baking experience needed. 
• No instant pistachio pudding mix. The rich, nutty taste comes from real pistachios –no shortcuts or artificial ingredients here!
• Easy to customize and versatile. Add chocolate chips, dried fruits, or fresh berries. Enjoy one for breakfast, snack, or dessert –there are no rules!

Ingredients you’ll need

• Unsalted pistachios. I used shelled, raw California pistachios. However, Turkish pistachios are more pigmented if you want more vibrant green muffins. Unfortunately, they’re also pricier and harder to find. 
• All-purpose flour. The base of any good muffin! A gluten-free 1:1 baking flour (like Bob’s Red Mill or King Arthur) should also work, but your muffins may not be as soft and fluffy. 
• Dry baking essentials. Baking powder and baking soda help create domed tops and a light, airy texture, while salt balances the flavors.
• Eggs. Help bind the muffin batter. Use room-temperature eggs so they incorporate smoothly.
• Whole milk. You can swap in a non-dairy option like almond or oat milk. However, whole milk adds the best flavor and richness.
• Greek yogurt. Full-fat Greek yogurt adds tenderness, a subtle tang, and a little protein boost, but 5% full-fat sour cream works just as well here. 
• Butter. I highly recommend sticking with butter (melted and cooled to room temperature) for that rich and creamy bakery-style mouthfeel.
• Maple sugar. I love maple sugar’s subtle caramel-like sweetness, but light brown sugar or granulated sugar works, too (or even a combination of the two). 
• Vanilla extract. A little pure vanilla extract enhances the muffins’ richness and warmth. 
• Turbinado sugar (optional). Sprinkling a bit on top before baking gives the muffins a slight crunch and a gorgeous bakery-style finish.

How to make pistachio muffins 

Step 1: Prep the pistachios. Pulse 1 cup of the pistachios in a food processor until they resemble flour, then sift into a small bowl. Pulse the remaining into small, even pieces (or finely chop by hand).

Step 2: Mix dry ingredients. Whisk the pistachio flour, all-purpose flour, baking powder, baking soda, and salt in a large mixing bowl. 

Step 3: Mix wet ingredients. In another bowl, whisk the eggs, milk, Greek yogurt, maple sugar (or granulated or light brown sugar), melted butter, and vanilla extract until smooth. 

Step 4: Combine and add pistachios. Pour the wet mixture into the dry ingredients and gently stir until just combined, then fold in the chopped pistachios.

Step 5: Pour batter and bake. Divide the batter evenly among 12 greased (or parchment-lined) muffin cups. Sprinkle with a pinch of turbinado sugar, if desired, and bake!

Step 6: Cool and serve. Let the muffins cool in the pan for 2-3 minutes, then transfer them to a wire cooling rack for a few minutes before enjoying them. 

Recipe tips and FAQs

• Bring the yogurt, eggs, and butter to room temperature before mixing. If these ingredients are cold, the melted butter will solidify, leading to an uneven batter and dense muffins.
• Be careful not to overprocess the pistachios into butter! You want a fine, flour-like texture for part of the pistachios and even bits for the rest. If using a high-powered food processor, pulse in short bursts to maintain control.
• Consider toasting the chopped pistachios first. Just a minute or two in a dry pan will enhance their nutty flavor and crunch. Trust me, it makes a difference! 
• Don’t overmix! To prevent tough, dense pistachio muffins, use a gentle folding motion and stop when you see just a few streaks of flour left. Fold the chopped pistachios in lightly as well to keep the batter airy.
• Fill each muffin cup almost to the top. Unlike cupcakes, muffins need a fuller cup of batter to achieve those delicious domed tops. 
• Don’t overbake! Bake just until the muffins are lightly golden on top, and they pass the toothpick test (a toothpick inserted into the center comes out clean or with a few moist crumbs). Mine were perfect when baked at 400°F for 15 minutes. 
• Let the muffins cool in the pan –but not for too long! Aim for 2-3 minutes, then transfer them to a wire rack. This prevents soggy bottoms and keeps the inside moist and tender.

Variations

I don’t recommend straying too far from the core of this muffin recipe, but you can always add a little something extra, such as:

• Chocolate: To make pistachio chocolate chip muffins, swap out some or all of the chopped pistachios for mini or regular chocolate chips. 
• Dried fruits: Add chopped dates, dried apricots, golden raisins, or dried cherries for a chewy, sweet contrast.
• Fresh berries: Coat about a ¼ cup of raspberries or blueberries lightly in flour before folding them into the batter for bursts of fruity flavor.
• Extra nutty: Swap ¼ teaspoon of vanilla extract for almond, hazelnut, or walnut extract to enhance the nutty richness.
• Warming spices: Add a touch of cinnamon, cardamom, or nutmeg for a bit of warmth. 

Serving suggestions 

I cannot resist these pistachio nut muffins while they’re still warm and slightly steamy inside, especially with a spread of strawberry jam! Here are more of my favorite toppings:

• Pistachio cream – So decadent! 
• Nutella – Absolute heaven.
• Sweet drizzles – Like velvety melted chocolate or warm salted caramel.
• Honey or maple syrup – For a touch of  natural sweetness,
• Maple butter – To complement the maple sugar.
• Creamy nut butter – Like cashew or almond butter. 
• Softened butter – Sometimes, simple is best.
• Fruity spreads – Think orange marmalade, or even blackberry, blueberry, or raspberry compote. 

Storing and freezing

Storing: Store pistachio muffins in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.

Freezing: To freeze, wrap each muffin tightly in plastic wrap, then put the wrapped muffins in a freezer-safe bag or container and freeze for up to 3 months.

More muffin recipes 

• Banana Blackberry Muffins
• Banana Carrot Muffins
• Banana Nutella Muffins
• Flaxseed Muffins
• Pumpkin Banana Muffins

If you love this pistachio muffins recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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