Pistachio Muffins

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The whole family will love my homemade pistachio muffins! Made with real pistachios, this easy muffin recipe has a light and fluffy texture with a crunchy muffin top. It’s the perfect for anyone looking for a grab-and-go breakfast for busy mornings, or a comforting snack. I’ve also included gluten-free and vegan options below, so this recipe can be customized for multiple dietary needs!

Pistachios are one of my favorite nuts, and muffins are one of the best bakery treats – and the results when the two are combined are delicious! But a classic bakery-style muffin is loaded with sugar and sometimes even artificial ingredients. It really is more like a cake than a healthy breakfast option. So, as a pistachio lover, I knew I had to try making a healthier homemade version! 

After a little research, I created the best pistachio muffin recipe that tasted like it came straight from the bakery! This muffin recipe has a tender, nutty flavor and a moist crumb – making these a hit for a quick breakfast or snack.

They’re also great for meal prep and keep really well – so I’ll often make these muffins ahead of time and enjoy them throughout the week! I even alternate them with some of my other grab-and-go breakfast ideas, like these banana breakfast cookies or my peanut butter banana overnight oats. My kids love them too!

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🥘 Ingredients

I make my favorite pistachio muffins with real pistachios and basic pantry staples. Here’s what you need:

All-Purpose Flour: Flour serves as the base for this pistachio muffin recipe. I’ve tested other flour variations like oat flour or all-purpose gluten-free flour which will work too! The texture of the muffins isn’t as fluffy, but it is still tasty!

Baking Powder, Salt & Sugar: Baking powder helps muffins rise while cooking in the oven, and salt and sugar are common ingredients for most baking recipes. Just a small amount of salt can boost the delicious flavors, while sugar gives these muffins the perfect sweetness. I’ve also used regular granulated white sugar, raw cane sugar, light brown sugar, or even coconut sugar.

Eggs: Large eggs are the glue for these muffins. For a vegan option, I swap the eggs for flax eggs or unsweetened applesauce.

Butter: Unsalted butter will give these muffins a tender texture. I swap with plant-based butter or coconut oil for a vegan alternative.

Sour Cream: I wanted to make this pistachio muffin recipe without pudding, while still being nice and rich. I find that sour cream is more convenient and will make these muffins super moist. I substitute this for plain yogurt or vegan sour cream, too. 

Milk: Milk adds moisture to this recipe for pistachio muffins. I’ve used whole milk, almond milk, or any plant-based milk in its place.

Almond Extract & Pure Vanilla Extract: A little bit of almond extract goes a long way in this recipe. It is used to enhance the pistachio flavor but also provides its great flavor and aroma! I think the vanilla flavor also compliments the pistachios perfectly.

Pistachios: For best results, I use real, unshelled pistachios. The chopped nuts add the perfect contrast to the moist and tender muffins. I always use unsalted pistachios as the recipe already calls for salt. 

👩🏽‍🍳 How To Make Pistachio Muffins

Learn how to make bakery style pistachio muffins from scratch! I’ve put together a few easy steps to follow for this recipe.

Preheat Oven & Prepare Muffin Tray: Before I start mixing the batter, I preheat the oven to 400 degrees Fahrenheit and line a 12-hole muffin pan with paper muffin liners. If I do not have cupcake liners, I use a paper towel and vegetable oil or cooking spray to coat the muffin tin.

Mix Dry Ingredients: In a large bowl, I whisk together the flour, baking powder, salt, and sugar.

Mix Wet Ingredients: In another large mixing bowl, I combine the eggs, sour cream, milk, melted butter, and the extracts and mix until smooth.

Add Pistachios: Then, I reserve 3 tablespoons of chopped pistachio nuts, and fold in the remaining chopped nuts to the flour mixture.

Combine Wet And Dry Ingredients: I combine the wet and dry ingredients, stirring just until a batter is formed. Do not over-mix.

Divide Batter: Next, I evenly divide the muffin batter amongst the prepared paper liners. I like to use an ice cream scoop or ¼ cup measuring cup to fill the liners evenly.

Bake: Before baking, I sprinkle the tops with a few reserved chopped pistachios and bake in the preheated oven for 5 minutes. Then, I reduce the oven temperature to 350 degrees Fahrenheit and continue to bake for another 15 minutes or until an inserted skewer comes out clean.

Cool And Serve: Finally, I remove the muffins from the oven and allow them to cool completely on a wire rack.

📖 Variations

Make Them Green: For a St. Patrick’s Day treat, I add 2 drops of green food coloring to the batter before mixing for a slightly green inside. I always use food coloring made with natural colors, not artificial colors.

Banana Pistachio Muffins: Sometimes, I add fruit like bananas to the muffin mix for extra sweetness and flavor. I use ¼ cup mashed bananas for the perfect ratio with the original recipe.

Pistachio Pudding Muffins: To make these muffins with pudding mix, I replace the whole pistachios with one package of instant pistachio pudding mix, as it still adds a good pistachio punch to these muffins. Instant pudding mix is the perfect secret ingredient for moist, rich muffins.

With Whole Wheat Flour: For extra healthy pistachio muffins, I swap out the regular flour for a whole wheat pastry flour since it is more hearty, fiber-rich, and full of nutrients.

Gluten Free: For gluten free pistachio muffins, I substitute the all-purpose flour for gluten-free flour. I use a gluten-free flour that includes xanthan gum and is meant for baking. Almond flour or almond meal might make the muffins too dense.

Vegan: For a vegan version, I use flax eggs instead of the regular eggs, melted coconut oil or vegan butter instead of regular butter, vegan sour cream and any unsweetened plant-based milk.

Other Mix-Ins: Make a variation of pistachio nut muffins using walnuts, pecans, or sliced almonds. I just mix a quarter cup of any nut into the batter! Other mix-ins I’ve used include dried cranberries, chocolate chips, lemon zest, white chocolate chunks, or a pinch of cinnamon. I’ve also sprinkled some coarse sugar on top of the muffins along with the chopped pistachios.

🍽 Serving Suggestions

I love how baked goods pair well with just about anything! Here are a few drink and breakfast options I pair with these pistachio muffins.

Drinks: A Bahama Mama tropical smoothie is a great way for me to squeeze in extra fruits with these pistachio muffins. A lavender milk tea or bubble tea is another refreshing pairing option I often enjoy.

Breakfast: I love making these muffins a part of my complete breakfast routine! I pair these with an omelet or keto breakfast casserole for extra protein.

🧊 Storing And ♨️ Reheating

Before storing, I always allow the muffins to cool completely. While these can be stored at room temperature for up to 3 days, here are a few of my other suggestions to help them last longer.

Refrigeration: I store these tasty muffins in an airtight container in the fridge for up to 5 days! 

Freezing: I wrap each muffin in plastic wrap and place it in a zip-top freezer bag, getting as much air out of the bag as possible before sealing. They will keep in the freezer for up to 3 months.

Reheating: To defrost from frozen, I thaw these in the fridge overnight, then warm for a few seconds in the microwave until just heated through. I’ve also warmed them in the oven at 350 degrees for 5 minutes (which I prefer because then the top gets a little crispy again!)

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