Description
These Pistachio Muffins are moist, tender, and packed with the rich flavor of chopped pistachios. Perfect for breakfast, a snack, or a light dessert, these muffins combine the nuttiness of pistachios with a delicate almond and vanilla aroma. With a slightly crunchy topping of pistachios, they offer both texture and taste in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 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
Add-ins
- 3/4 cup shelled pistachios, chopped
Instructions
- Preheat and prepare muffin tin: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt ensuring they are evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the melted unsalted butter, granulated sugar, eggs, plain yogurt (or sour cream), milk, vanilla extract, and almond extract until the mixture is smooth and well incorporated.
- Combine wet and dry mixtures: Gradually fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overmixing which can make the muffins tough.
- Add pistachios: Fold in most of the chopped pistachios, reserving a small handful to sprinkle on top of the muffins before baking.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups and sprinkle the reserved pistachios over the tops for a crunchy finish.
- Bake the muffins: Bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
- Cool and serve: Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely. Optionally, dust with powdered sugar or drizzle with a glaze before serving if desired.
Notes
- Do not overmix the batter to keep the muffins tender and light.
- You can substitute plain yogurt with sour cream for a slightly richer flavor.
- Use fresh shelled pistachios for the best flavor and crunch.
- Muffins can be stored in an airtight container at room temperature for up to 3 days.
- To freeze, wrap muffins individually and freeze for up to 2 months. Thaw before serving.
