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close up of a pistachio muffin on a platter
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Pistachio Nut Muffins

These from-scratch Pistachio Muffins are soft, moist, and perfectly nutty, with a tender crumb and a warm hint of maple sweetness in every bite.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 283kcal
Author Amee

Equipment

  • Mixing bowls
  • 12-cup muffin pan

Ingredients

  • 1½ cups unsalted pistachios divided
  • 1½ cups all-purpose flour spooned & leveled (212 grams)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • ½ cup whole milk
  • ½ cup plain Greek yogurt 5%
  • ½ cup butter melted and cooled to room temp
  • ⅔ cup maple sugar or granulated or light brown sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 400 degrees F. and grease a 12-cup muffin tin with or line with parchment liners.
  • Place 1 cup of the pistachios in the bowl in a food processor and pulse 2-3 times until they have a flour consistency. Be careful not to overprocess, or you'll end up with pistachio butter. Sift the pistachio flour into a small bowl. Chop the remaining ½ cup of pistachios and set aside (I use a mini food processor for this, or finely chop by hand). *see notes for the optional toasting step.
  • In a large bowl, whisk together the pistachio flour, all-purpose flour, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the eggs, milk, Greek yogurt, maple sugar, butter, and vanilla extract.
  • Add the wet mixture to the dry mixture and stir together with a few light strokes until just blended. Add the chopped pistachios and stir until just combined. Do not overmix.
  • Divide the batter, evenly, among the 12 lined muffin cups and sprinkle with a pinch of turbinado sugar, if desired.
  • Bake for 15 minutes, until a toothpick inserted into the center comes out clean. Cool for 2-3 minutes before removing from the pan onto a cooling rack.
  • Serve with softened butter, jam, honey, or a drizzle of melted chocolate, and enjoy.

Notes

Chocolate: To make pistachio chocolate chip muffins, swap out some or all of the chopped pistachios for mini or regular chocolate chips.
    • 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! 
    • See the recipe tips section for more helpful tips for muffin success.

Nutrition

Calories: 283kcal | Carbohydrates: 29g | Protein: 7g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 453mg | Potassium: 249mg | Fiber: 2g | Sugar: 13g | Vitamin A: 338IU | Vitamin C: 0.5mg | Calcium: 59mg | Iron: 2mg