Description
Bakery-style pistachio muffins that are soft, nutty, and lightly sweet — perfect for breakfast, snacks, or a cozy treat any time of day.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup shelled pistachios, chopped
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk melted butter, sugar, eggs, yogurt, milk, vanilla, and almond extract until well combined.
- Fold the dry ingredients into the wet mixture just until combined. Do not overmix.
- Stir in most of the chopped pistachios, reserving a few for topping.
- Divide the batter evenly among muffin cups and top each with reserved pistachios.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack. Optional: dust with powdered sugar or glaze.
Notes
- Don’t overmix to keep muffins light and fluffy.
- For deeper flavor, toast pistachios before adding to batter.
- Freeze leftover muffins individually for a quick breakfast option.
- Add lemon zest or white chocolate chips for a twist.
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 14g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg