Pistachio Muffins
If you’re a lover of all things pistachio, these homemade pistachio muffins are for you! Made with real pistachios, this easy muffin recipe results in a light and fluffy texture with a crunchy muffin top. The whole family will love these muffins for a quick grab-and-go breakfast!
Servings: 12 muffins
Calories: 324kcal
Ingredients
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup sugar
- 2 eggs
- 1 cup sour cream
- ½ cup milk
- ½ cup butter melted
- 1 tbsp almond extract
- 1 tsp vanilla extract
- 1¼ cup pistachios chopped
Instructions
- Preheat the oven to 400 degrees F / 200 C. Line a 12 hole muffin tray with muffin liners.
- To a mixing bowl add the flour, baking powder, salt and sugar, whisk until combined.
- In a separate bowl add the eggs, sour cream, milk, melted butter, almond extract and vanilla extract, whisk until smooth.
- Reserve 3 tbsp of chopped pistachio nuts.
- Add the remaining chopped nuts to the flour mixture.
- Add the wet ingredients to the dry ingredients and mix to form a batter. Do not over mix the batter.
- Evenly divide the batter amongst the prepared muffin liners. Sprinkle the tops with the reserved chopped nuts.
- Bake in the preheated oven for 5 minutes, then reduce the oven temperature to 350 degrees F / 180 C and continue to cook for a further 15 minutes or until an inserted skewer comes out clean.
- Remove from the oven and allow the muffins to cool completely on a cooling rack.
- Store in an airtight container in the fridge for up to 3 days.
Notes
- Do not over mix the batter as this will cause the muffins to be tough and chewy.
- 2 drops of green food dye can be added to the batter before mixing if you’d prefer your muffins to be slightly green on the inside. Make sure to use natural food coloring with no artificial dyes.
- Cooking the muffins for the first 5 minutes at a higher temperature produces a lovely mounded muffin.
- Do not open the oven door before the muffins have finished cooking.
- To make these muffins gluten free, substitute the all-purpose flour for gluten free flour.
- Almond extract is used to enhance the pistachio flavor.
- Use shelled and unsalted pistachios in this recipe.
Nutrition
Serving: 1large muffin | Calories: 324kcal | Carbohydrates: 33g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 179mg | Potassium: 247mg | Fiber: 2g | Sugar: 11g