Pistachio Muffins
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Pistachio Muffins are very soft and so delicious. If you like pistachios, you have to try these muffins. They are made with homemade pistachio paste and simple ingredients that you can find at home. Absolutely no food coloring was added to these muffins.
Table of Contents
Why You’ll Love This Recipe
- Muffins are so soft and have an amazing texture. Try also Pumpkin or Cranberry Orange Muffins.
- These muffins are loaded with pistachios, like Pistachio Macarons or Pistachio Cookies.
- No food coloring was added.
Ingredients
- Flour. All-purpose flour was used in this recipe.
- Butter. Unsalted butter.
- Sugar. Granulated white sugar.
- Sour cream. You can also use greek yogurt in this recipe.
- Eggs. Large eggs at room temperature.
- Pistachio paste. Use homemade pistachio paste or store-bought.
- Pistachio. Raw or roasted pistachios without shells.
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How to Make This Recipe
Preheat oven to 350°F. Spray a muffin pan with nonstick cooking spray. In the mixing bowl, sift flour, baking powder, baking soda, and salt. Set aside. Then, melt butter in the microwave and set aside. Chop pistachios into small pieces. In the large mixing bowl, whisk together the sugar and eggs. Add pistachio paste and sour cream. Whisk until all is combined. Add the dry ingredients and chopped pistachios. Leave some pistachios for topping later. Mix with a spatula until evenly combined. Using an ice cream spoon or regular spoon, fill the muffin cups about three-quarters full. Sprinkle the top with chopped pistachios. Bake muffins for 18-20 minutes. Let the muffins cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Recipe FAQs
Store pistachio muffins in an air-tight container in the fridge for 2-3 days.
Freeze muffins in an airtight container or plastic bag for up to 3 months.
If you make these Pistachio Muffins, please tag them on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Pistachio Muffins
Equipment
- 1 whisk
- 1 spatula
- 1 muffin pan
Ingredients
How to Make Pistachio Muffins
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter 1 stick 113 gr, melted
- 1 cup granulated white sugar
- 2 large eggs
- 1 cup sour cream
- ¼ cup pistachio paste
- 1 cup raw or roasted pistachios without the shells
Instructions
- Preheat oven to 350oF. Spray a muffin pan with nonstick cooking spray.
- Melt butter in the microwave and set aside.
- Chop pistachios into small pieces.
- In the mixing bowl, sift flour, baking powder, baking soda and salt. Set aside.
- In the large mixing bowl, whisk together sugar and eggs. Add pistachio paste and sour cream. Whisk until all combined.
- Add the dry ingredients and chopped pistachios. Leave some pistachios for topping later. Mix with a spatula until evenly combined.
- Using an ice cream spoon or regular spoon, fill the muffin cups about three-quarters full. Sprinkle the top with chopped pistachios.
- Bake muffins for 18-20 minutes. Let the muffins cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.