Go Back
–+ servings

Easy Bakery-Style Pistachio Muffins

Deliciously moist and nutty pistachio muffins, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter melted
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup pistachios chopped
  • 1/2 cup pistachio nuts for topping

Method
 

Prepare the Oven and Muffin Tin
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
Mix Dry Ingredients
  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Combine Wet Ingredients
  1. In another bowl, mix the melted butter, milk, eggs, and vanilla extract until smooth.
Combine Mixtures
  1. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Add Pistachios
  1. Fold in the chopped pistachios into the batter.
Fill Muffin Tin
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the tops with additional pistachio nuts.
Bake
  1. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 4gFiber: 1gSugar: 10g

Notes

Store muffins in an airtight container at room temperature for up to 3 days.

Tried this recipe?

Let us know how it was!