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.

pistachio muffins.

Ingredients you’ll need

  • 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.
  • egg. Large eggs at room temperature.
  • pistachio paste. Use homemade pistachio paste or store-bought.
  • pistachio. Raw or roasted pistachios without shells.

How to make this recipe

Preheat oven to 350oF. 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 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.

pistachio muffins batter in the baking muffin pan.

Recipe FAQs

How to store muffins?

Store pistachio muffins in an air-tight container in the fridge for 2-3 days.

Can I freeze pistachio muffins?

Freeze muffins in an airtight container or plastic bag for up to 3 months.

pistachio muffins on the table.

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Recipe Card

pistachio muffins

Pistachio Muffins

Marina
Pistachio Muffins made with homemade pistachio paste and simple ingredients, that you can find at home. 
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 18 muffins
Calories 219 kcal

Equipment

  • 1 whisk
  • 1 spatula
  • 1 muffin pan

Ingredients
  

  • 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 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. 

Notes

Get all ingredients and tools ready before baking. 
Measure all ingredients using a kitchen scale. 

Nutrition

Serving: 1muffinCalories: 219kcalCarbohydrates: 25gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 39mgSodium: 170mgPotassium: 127mgFiber: 1gSugar: 12gVitamin A: 299IUVitamin C: 1mgCalcium: 41mgIron: 1mg
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