Irresistible Pistachio Muffins (Moist, Nutty, Bakery-Style)
These pistachio muffins are soft, moist, and packed with real pistachio flavor—an easy muffin recipe perfect for breakfast or snacks.
Ingredients
- 1 cup shelled pistachios finely ground
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 3/4 cup Greek yogurt
- 1/3 cup milk
- 1/3 cup unsalted butter melted and cooled
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract optional
- 1 teaspoon lemon zest
- 2 tablespoons chopped pistachios for topping
Instructions
- Preheat oven to 375°F (190°C). Line a muffin pan with liners or lightly grease it.
- Pulse pistachios until finely ground. Set aside a small handful chopped for topping.
- In a bowl, whisk flour, baking powder, baking soda, salt, granulated sugar, brown sugar, and ground pistachios.
- In another bowl, whisk eggs, yogurt, milk, melted butter, vanilla, almond extract (if using), and lemon zest.
- Pour wet ingredients into dry ingredients and stir gently just until combined.
- Divide batter into muffin cups, filling about 3/4 full. Sprinkle chopped pistachios on top.
- Bake until the tops spring back and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan briefly, then transfer to a rack to cool completely.