Description
Enjoy these delicious Pistachio Muffins. They are easy to make and perfect for breakfast or a snack.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 2 large eggs room temperature
- ½ cup milk or buttermilk
- ½ cup neutral oil or melted butter
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- ¾ cup shelled unsalted pistachios finely chopped
- Extra chopped pistachios for topping
Instructions
- Preheat oven to 375°F (190°C). Line a standard muffin tin with paper liners.
- Roughly chop pistachios. Pulse a small portion into a coarse meal; set aside.
- In a medium bowl, whisk flour, baking powder, and salt.
- In a large bowl, whisk eggs and sugar until slightly pale.
- Add oil (or butter), milk, vanilla, and almond extract. Mix until smooth.
- Fold in dry ingredients just until combined.
- Gently stir in chopped pistachios and pistachio meal. Do not overmix.
- Divide batter evenly, filling each muffin cup about ¾ full.
- Sprinkle extra pistachios on top.
- Bake 18–22 minutes, rotating pan halfway, until a toothpick comes out clean or with moist crumbs.
- Cool in pan 5 minutes, then transfer to a wire rack.
Notes
- Use room temperature eggs for best results.
- Do not overmix the batter.
- Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg