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Pistachio Muffins

Soft, nutty, and bakery-perfect pistachio muffins that are tender, golden, and full of flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American, Bakery
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.75 cup granulated sugar
  • 1 cup shelled pistachios plus extra for topping
Wet Ingredients
  • 0.5 cup unsalted butter melted
  • 2 large eggs
  • 1 cup sour cream or Greek yogurt
  • 0.5 cup milk
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon almond extract optional

Equipment

  • Mixing bowls
  • Muffin pan
  • Wire rack
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C) and line muffin pan with liners.
  2. Pulse pistachios in a food processor until finely ground.
  3. Mix dry ingredients in a large bowl.
  4. Whisk together wet ingredients in another bowl.
  5. Fold wet and dry mixtures together until just combined.
  6. Scoop batter into muffin cups and top with chopped pistachios.
  7. Bake 18–22 minutes or until golden brown and set.

Notes

Top with extra pistachios before baking for a pretty, crunchy finish.