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Delicious pistachio muffins: learn how to make them easily

These Pistachio Muffins are everything you love about bakery treats — tall domed tops, soft and moist crumb, and a deep, rich pistachio flavor made from real pistachios (no pudding mixes here!). Perfect for breakfast, snacks, or dessert, these muffins are naturally green, aromatic, and topped with a crunchy pistachio layer that makes every bite irresistible. 💚✨

If you love nutty, flavorful, gourmet-style muffins, this recipe will become one of your favorites!

💚 Why You’ll Love These Pistachio Muffins

  • 🌰 Made with real pistachios, not artificial flavor
  • 🧁 Beautiful bakery-style domed tops
  • 💚 Naturally green color
  • ✨ Soft, moist, and tender crumb
  • 🔁 Freezer-friendly and perfect for meal prep
  • 👌 Simple ingredients & straightforward method
Denize J

Bakery-Style Pistachio Muffins (Made With Real Pistachios)

Soft, moist, perfectly domed Pistachio Muffins made entirely with real pistachios. Lightly toasted pistachios add a natural green tint and deep flavor while yogurt keeps the crumb soft and tender. A true bakery-quality muffin made at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¼ cups (140 g) shelled, unsalted pistachios, divided
  • 1 ⅓ cups (160 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened to room temperature
  • ⅔ cup (133 g) granulated sugar
  • 2 Larges eggs
  • ½ cup (123 g) plain yogurt (Greek or regular; sour cream works too)
  • 2 teaspoons vanilla extract

Equipment

  • 12 cup muffin tin
  • Mixing bowls
  • Whisk
  • Blender or food processor
  • Cooling rack

Method
 

  1. Toast the Pistachios
    Divide pistachios: ¾ cup for grinding, ½ cup for topping.
    Lightly toast the ¾ cup portion on the stovetop or oven to enhance flavor.
    Cool completely, then grind into a fine crumb (“pistachio flour”).
    Coarsely chop the remaining ½ cup for topping.
  2. Prepare the Dry Ingredients
    In a bowl, whisk together flour, baking powder, salt, and the ground pistachios.
  3. Make the Wet Mixture
    Cream butter and sugar until light and fluffy.
    Add eggs one at a time, mixing well.
    Mix in yogurt (or sour cream) and vanilla.
  4. Combine
    Gently fold the dry ingredients into the wet mixture.
    Mix only until combined — do not overmix.
  5. Fill the Muffin Tin
    Spoon batter into a 12-cup muffin pan lined or greased.
    Top each muffin generously with the chopped pistachios.
  6. Bake
    Preheat oven to 400°F (204°C).
    Bake 5 minutes, then reduce temperature to 350°F (177°C) without opening the door.
    Continue baking 13–15 minutes, or until a toothpick comes out mostly clean.
  7. Cool & Serve
    Cool muffins in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Notes

  • Muffins stay fresh at room temperature for up to 5 days.
  • Topping pistachios may soften over time — re-crisp in toaster oven or air fryer for 2–3 minutes.
  • Muffins freeze beautifully for up to 2 months.

Ingredients

Dry Ingredients

  • 1 ¼ cups (140 g) shelled, unsalted pistachios, divided
  • 1 ⅓ cups (160 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt

Wet Ingredients

  • ½ cup (113 g) unsalted butter, softened
  • ⅔ cup (133 g) granulated sugar
  • 2 large eggs
  • ½ cup (123 g) plain yogurt (Greek or regular) or sour cream
  • 2 tsp vanilla extract

👩‍🍳 Instructions

1️⃣ Toast the Pistachios

  • Divide pistachios:
    • ¾ cup for grinding
    • ½ cup for topping
  • Lightly toast the ¾ cup to enhance flavor and color.
  • Let cool, then grind into fine crumbs (“pistachio flour”).
  • Coarsely chop the remaining ½ cup for topping.

2️⃣ Mix the Dry Ingredients

In a bowl, whisk together:

  • Flour
  • Baking powder
  • Salt
  • Ground pistachios

3️⃣ Prepare the Wet Mixture

  • Cream butter and sugar until light and fluffy.
  • Add eggs one at a time.
  • Mix in yogurt (or sour cream) and vanilla.

4️⃣ Combine Mixtures

  • Gently fold dry ingredients into wet mixture.
  • Mix only until combined — do not overmix.

5️⃣ Fill Muffin Tin & Add Toppings

  • Line a 12-cup muffin tin.
  • Spoon batter evenly into cups.
  • Add chopped pistachios generously on top.

6️⃣ Bake

  • Preheat oven to 400°F (204°C).
  • Bake 5 minutes at 400°F.
  • Without opening the oven, lower to 350°F (177°C) and bake 13–15 minutes more.
  • Cool 10 minutes in the pan, then transfer to a rack.

📦 Storage Tips

  • Store at room temperature for up to 5 days.
  • Tops may soften; re-toast in air fryer or toaster oven for 2–3 minutes.
  • Freeze for up to 2 months.

🔄 Substitutions & Variations

  • Flour: whole wheat or bread flour can be used (keep total 160 g)
  • Yogurt: Greek, regular, or sour cream
  • Color boost: optional green food coloring
  • Texture tip: starting at 400°F helps the muffins rise tall

🧁 Tips for Bakery-Style Muffins

  • Start hot for domed tops
  • Don’t overmix the batter
  • Make sure butter is fully softened

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