For an even richer flavor, lightly toast the chopped pistachios before adding them to the batter and sprinkling on top. Ensure your butter is cooled slightly after melting to avoid cooking the eggs when mixed. These muffins are best enjoyed within 2-3 days of baking. Store them in an airtight container at room temperature. For a beautiful presentation, reserve some extra chopped pistachios to sprinkle on the muffins after they've cooled slightly.
Pistachio Muffins
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS9
Delight in these exquisitely moist Pistachio Muffins, bursting with nutty flavor and a tender crumb. A symphony of textures, from the finely ground pistachios within to the crunchy chopped nuts on top, makes these muffins an irresistible treat any time of day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol53 mg
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Fiber2 g
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Protein7 g
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Saturated Fat6 g
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Sodium339 mg
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Sugar24 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375°F (190°C). Prepare a 12-cup muffin tin with paper liners and lightly coat the liners with nonstick cooking spray. (5 minutes)
02
StepIn a large bowl, whisk together the flour, white sugar, brown sugar, 1/2 cup of the chopped pistachios, ground pistachios, cornstarch, baking powder, baking soda, and salt until well combined. Create a well in the center of the dry ingredients. (5 minutes)
03
StepIn a separate medium bowl, whisk together the milk, melted butter, eggs, vanilla extract, and almond extract until thoroughly combined. Pour the wet ingredients into the well of the dry ingredients. (3 minutes)
04
StepUsing a spatula, gently fold the wet and dry ingredients together until just combined. Be careful not to overmix; a few lumps are perfectly acceptable. (2 minutes)
05
StepSpoon the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops of each muffin generously with the remaining 1/2 cup of chopped pistachios. (5 minutes)
06
StepBake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched. Rotate the muffin tin halfway through baking for even browning. (15-18 minutes)
07
StepRemove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
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RECIPE REVIEWS
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Sincere Barrows
Jul 1, 2025I added a lemon glaze, and it was incredible!
Jacquelyn Kohler
Jun 30, 2025Next time I will try adding white chocolate chips!
Lance Smitham
Jun 30, 2025The almond extract adds a lovely depth of flavor.
Lowell Schinner
Jun 30, 2025These are the best pistachio muffins I've ever had!
Elza Roberts
Jun 29, 2025I toasted the pistachios as suggested, and it really enhanced the flavor.
Orval Bins
Jun 29, 2025I accidentally overmixed the batter, but they still tasted great! I'll be more careful next time.
Victor Russel
Jun 28, 2025These muffins are absolutely divine! The perfect balance of nutty and sweet.
Shanie Mann
Jun 27, 2025These were a hit at my brunch! Everyone raved about them.
Kyra Howe
Jun 27, 2025I doubled the recipe for a party, and they disappeared in minutes!
Thora Hauck
Jun 26, 2025So easy to make, and they came out perfectly moist. A new family favorite!