Pistachio Muffins

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These pistachio muffins are the real deal. Moist, fluffy, and loaded with actual pistachios — none of that artificial green flavoring you get elsewhere. They taste like something from a proper bakery, except you made them yourself, in your own kitchen, probably still in your pajamas. That’s a win anyway you look at it.

Better Than Bakery Pistachio Muffins

 If you’re craving a delicious breakfast treat, you should try these super-moist pistachio muffins. Made with natural pistachios, they offer a delightful nutty flavor inside the moist, fluffy muffins. 

The muffins are topped with sweet icing sugar and crunchy pistachios, which add extra yumminess. However, this is optional.

For more muffin ideas, check out my double-chocolate chip muffins or almond-flour pumpkin muffins. Or, if you want something a little different to start your day, take a look at my breakfast recipes.

These muffins are the perfect choice for enjoying a cup of coffee or tea, or simply as a quick snack on the go. 

Unlike some bakery-style muffins, which can be dry and crumbly, these full-flavored pistachio muffins are fluffy and moist. Plus, they have the right sweetness, so you won’t feel too guilty about eating too much sugar in a muffin. 

With this recipe, you don’t have to go to a bakery to get these muffins every time you feel like having them. You can make them yourself at home, and they can be ready within half an hour. 

If you’re looking for a tasty and healthy breakfast option, try these better-than-bakery pistachio muffins. They’re a guilt-free meal that will help you start your day off right.

And if I can persuade you with anything to make this recipe, I’d say you will know exactly what you’re putting in your muffins, and you’ll have complete control over how much sugar you use, because I must say that these two things are always my reasons for baking. 

Why You’ll Love Pistachio Muffins

• Made with real pistachios — proper nutty flavor in every bite, no artificial nonsense.
• Incredibly moist and fluffy texture that holds up well even the next day.
• That subtle nuttiness makes them feel a little more grown-up than your average muffin.
• They look stunning with chopped pistachios on top — pretty enough to serve to guests without any extra effort.
• Genuinely taste like they came from a bakery, which means all the credit with none of the queue.
• Versatile enough for breakfast, an afternoon snack, or dessert with a dollop of ice cream for an extra treat.

Ingredients for the Muffins

I’m sure you’ll agree that using real pistachios is key to the most delicious pistachio muffins.

And to make these muffins, you don’t need any instant pistachio pudding mix. All ingredients are natural and pretty much essential pantry staples. The only thing you may not always have on hand is pistachios. But everything else is a regular item.

So the ten ingredients for these homemade pistachio muffins are raw pistachio nuts, ground almonds, all-purpose flour, caster sugar, baking powder, melted butter, eggs, orange, milk, and vanilla extract. 

Optionally, you can add toppings made with powdered sugar and chopped pistachios. 

A little note: Some bakeries and people like to add drops of green food coloring to their muffins. Feel free to do so if you want green muffins. I’m happy with the natural-colored muffins.

Although this recipe uses melted butter, you can substitute any neutral cooking oil. Light olive oil, sunflower oil, or vegetable oil are good options. They all keep the muffins moist, especially in cold weather. 

As for flavoring, you can go the extra mile by adding a teaspoon of almond extract and a teaspoon of rose or orange blossom water. I prefer the latter. Because I’m not keen on almond extract or rose water, but if you love them, go for them. They will make your pistachio muffin taste like the infamous Persian love cake. 

How to Make Pistachio Muffins

You’ll love this muffin recipe because it’s an easy one to make and one you’ll come across.

You can make it by placing all the dry ingredients in one bowl and the wet ingredients in another. Then, mix them together using a handheld stand mixer or even a hand whisk. Make sure everything is combined to form a smooth, thick batter. 

But if you’re in a hurry and don’t want to dirty too many mixing bowls (this is me all the time), you can make this pistachio muffin batter by dumping all the ingredients into one mixing bowl and blending them. 

Use any kitchen appliance you love. It doesn’t matter if the batter is thoroughly mixed and smooth. 

Once you scoop the batter into a muffin tin, bake the muffins for about 20 minutes in a preheated oven at 170°C/338°F (fan oven 180°C/350°F) or gas mark 4. 

You can check the center of the muffins using a skewer. If it comes out clean, your muffins are ready. Or, you can touch the muffins to check. It should spring back to the touch when they are ready.

Once the muffins are done, remove them from the muffin tin and transfer them to a cooling rack to cool. 

If you want to garnish the tops of the muffins with icing sugar and crunchy chopped pistachios, first let the muffins cool to room temperature. Then mix the powdered sugar with 1 tablespoon of milk, drizzle it over the muffins, and scatter chopped pistachio nuts.

This pistachio muffin recipe makes a dozen regular muffins or 6 jumbo muffins.

How to Store

These better-than-bakery-style pistachio muffins stay well at room temperature for 3-to 4 days. 

If you keep the muffins in the refrigerator, they last up to one week. You can also freeze your pistachio muffins for up to six weeks. 

Store the muffins in an airtight container before refrigerating or freezing them. 

Pistachio muffins recipe

5 from 42 votes

Indulge in the perfect breakfast treat with these moist, fluffy, and full of pistachio muffins! Loaded with nutty real pistachio, these muffins taste like they came from a bakery, if not better.

BY: Devy Dar

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Prep : 10 minutes mins

Cook : 20 minutes mins

Total : 30 minutes mins

Servings: 12 muffins

Equipment

• Mixing bowls.
• Juicer
• Spatula
• Handheld mixer
• Stand mixer
• Muffin baking pan
• Muffin cases

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Ingredients

 

1x2x3x

US CustomaryMetric

• 3 ounces pistachios plus a handful extra for the topping.
• 2 ounces ground almonds
• 1 orange zest, and juice
• ½ cup milk see the note, and 1 tablespoon extra for the icing
• 6 ounces all-purpose flour
• 1 tablespoon baking powder
• 4 ounces caster sugar
• 2 large eggs
• 3 ounces butter melted and cooled
• ½ teaspoon vanilla extract
• 2 ounces powdered sugar optional

Instructions

• Grind the pistachio (leave a handful for the topping) until they are fairly smooth, and set it aside.
• Zest the orange and extract its juice into a measuring cup.
• Pour the milk into the cup of orange juice to make the mixture up to 6 fluid ounces/ 175 milliliters. Leave it aside.
• Prepare and line a muffin tin with muffin cases.
• Preheat the oven to 170°C/ 338°F fan oven, 180°C/ 350°F, or gas mark 4.
• Place the flour, caster sugar, baking powder, pistachios, almonds, melted butter, eggs, orange zest, orange milk mixture, and vanilla extract in a mixing bowl.
• Mix the ingredients using a handheld mixer, stand mixer, or hand whisk until you get a smooth batter.
• Scoop the batter into each muffin case and bake for about 18-20 minutes or until the muffins spring back when you touch.
• Leave the muffins in the tin for about 2-3 minutes before taking them out and placing them on a cooling rack.
• While the muffins are cooling down, chop the extra pistachios.
• Then mix the powdered sugar with a tablespoon of milk.
• Once the muffins are completely cool, drizzle them with icing sugar mixture and top up with some chopped pistachios.

Notes

• Every orange gives different amounts of juice. So add the milk just enough to make the mixture of orange juice and milk up to 6 fluid ounces/ 175 milliliters.
• Feel free to leave the icing sugar and extra pistachios for topping if you don’t want to have them on your muffins.

Nutrition

Serving: 80grams | Calories: 247kcal | Carbohydrates: 30g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 166mg | Potassium: 170mg | Fiber: 2g | Sugar: 16g | Vitamin A: 287IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 1mg

Devy Dar

Devy founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appétit, and more.