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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.