Better than bakery pistachio muffins
If you’re craving a delicious breakfast treat, look no further than these super moist pistachio muffins. Made with real pistachios, the muffins offer a delectable nutty flavor that surely will satisfy your taste buds.
And the muffins are topped with sweet icing sugar and crunchy pistachio that gives the muffins extra deliciousness.
You can also check out my double chocolate chip muffins or almond flour pumpkin muffin for more muffin ideas. Or, just take a look at my breakfast recipes if you want something a little different to start your day.
Whether you enjoy them with a cup of coffee or tea or simply as a quick snack on the go, these muffins are your perfect choice.
Unlike some bakery-style muffins that can be dry and crumbly, these moist and full pistachio flavor muffins are perfectly balanced and deliver a satisfying texture with every bite.
Plus, they have the right sweetness that you won’t feel too guilty about having too much sugar from a muffin.
So, you don’t have to go to a bakery to get these muffins every time you feel like having them. Because you can make them yourself in the comfort of your home and they can be ready within half an hour.
If you’re looking for a tasty and healthy breakfast option, go for these better-than-bakery pistachio muffins and enjoy a guilt-free meal to start your day off right.
And if I can persuade you with anything to make this recipe, I’d say you will know what you put in your muffins, and you have full control of how much sugar you use in your recipe because I must say that these two things are always my reason for baking.
This recipe will help you make the best pistachio muffins with the full flavor of pistachio.
Ingredients for the muffins
I’m sure you’ll agree with me if I say that the key to the most delicious pistachio muffins is the use of real pistachios.
And to make these muffins, you don’t need any instant pistachio pudding mix. All ingredients are natural and pretty much a basic staple in your pantry. The only thing that you may not always have ready is pistachios. But everything else is regular items.
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.
And optionally, you can put some toppings made with powdered sugar and chopped pistachios.
A little note: some bakeries and some people like to add drops of green food coloring to their muffins. Feel free to do so if you want green color muffins. I’m happy with the natural color muffins.
Although this recipe uses melted butter, you can substitute it with any neutral cooking oil. Light olive oil, sunflower oil, or vegetable oil are good options. They all keep the muffins moist, especially in the 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 personally prefer the latter. Because I’m not really 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 muffin recipe to make that 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 two by using a handheld mixer, stand mixer, or even a hand whisk. Just make sure everything is combined and turns into 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 in one mixing bowl and blending them all.
Use any kitchen appliance you love. It doesn’t matter as long as the batter is thoroughly mixed and smooth.
Once you scoop the batter into a muffin tin, bake the muffins for about 20 minutes in 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 the muffins from the muffin tin and transfer them on a cooling rack to allow the muffins to cool down.
And if you want to garnish the tops of the muffins with icing sugar and crunchy chopped pistachios, let the muffins cool to room temperature first. Then mix the powdered sugar with one tablespoon of milk, drizzle it over the muffins, and scatter some 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.
And if you keep the muffins in the refrigerator, they last up to one week. If you like, you can freeze your pistachio muffins for up to 6 weeks.
Make sure you store the muffins in an airtight container before you refrigerate or freeze them.
More muffin recipes
Thank you for checking this pistachio muffin recipe. I hope you will try it out soon. Please let me know what you think in the comments below. I really appreciate it.
And before you go, don’t forget to check other muffin recipes that you may like.
Take care and all the best.
Pistachio muffins recipe
- Mixing bowls.
- Handheld mixer
- Stand mixer
- Muffin baking pan
- Muffin cases
- 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
- 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.
- 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.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.