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Pistachio Muffins

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Pistachio Muffins are moist, fluffy muffins with a rich nutty flavor, enhanced with real pistachios and a hint of almond, perfect for breakfast or snacking.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup shelled pistachios, finely chopped
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 tbsp chopped pistachios (for topping, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and chopped pistachios.
  3. In another bowl, whisk together eggs, yogurt, milk, oil, vanilla extract, and almond extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
  5. Divide the batter evenly among the muffin cups. Sprinkle with additional chopped pistachios if desired.
  6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Do not overmix the batter to keep muffins tender.
  • Use roasted, unsalted pistachios for best flavor.
  • Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition

Find it online: https://ukfinda.com/pistachio-muffins/