Pistachio Muffin Recipe 

by vitus
Pistachio Muffin

Are you tired of the same old boring muffins? Craving a sweet treat that’s both delicious and impressive? Then look no further than these fantastic pistachio muffins! I’m a huge fan of pistachios – their vibrant green color, satisfying crunch, and nutty flavor that pairs perfectly with sweet things. So, when I came across this recipe for pistachio muffins, I knew I had to try it. Let me tell you, it did not disappoint!

What Is Pistachio Muffin?

Pistachio Muffin” typically refers to a muffin with pistachios as its main ingredient. It’s a type of muffin where chopped or ground pistachio nuts are incorporated into the batter, adding a unique flavor and texture to the muffin. Pistachios are known for their slightly sweet and nutty flavor, which can complement the sweetness of a muffin quite nicely.

Ingredients:

Dry:

  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 pack (3.4oz) instant pistachio pudding mix (optional)

Wet:

  • ½ cup (1 stick) unsalted butter, melted
  • ¾ cup granulated sugar
  • 2 large eggs
  • ⅓ cup vegetable oil (or melted butter)
  • ½ cup milk (whole milk or buttermilk work well)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)

Additions:

  • ½ cup shelled pistachios, roughly chopped
  • ⅓ cup turbinado sugar or coarse sugar (for topping)

Instructions:

  1. Preheat and prep: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the wells.
  2. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and pistachio pudding mix (if using). Set aside.
  3. Cream the wet ingredients: In a large bowl, cream the melted butter and sugar together using an electric mixer or whisk until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts (if using).
  4. Combine wet and dry: Add the dry ingredients to the wet ingredients in batches, alternating with the milk, and mix until just combined. Don’t overmix!
  5. Fold in pistachios: Gently fold in the chopped pistachios using a rubber spatula.
  6. Fill and bake: Divide the batter evenly among the prepared muffin cups. Sprinkle the tops with turbinado sugar and additional chopped pistachios, if desired.
  7. Bake for deliciousness: Bake the muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  8. Cool and enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Tips For Perfect Muffins:

  • Measure accurately: Using accurate measurements for flour and other dry ingredients ensures fluffy muffins.
  • Room temperature ingredients: Using room temperature eggs and butter leads to even mixing and a smoother batter.
  • Don’t overmix: Overmixing can result in tough muffins. Mix until just combined, then stop.
  • Let the batter rest: Letting the batter rest for 10 minutes allows the gluten to relax, resulting in a more tender crumb.
  • Substitute options: You can substitute vegetable oil with melted butter for a richer flavor. You can also use yogurt or sour cream for added moisture and a slight tang instead of milk.
  • Spice it up: For a twist, add ¼ teaspoon of ground cardamom or a pinch of saffron to the batter for an extra flavor dimension.
  • Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze them for more extended storage.

What To Serve With

  • Plain: Enjoying a muffin is always a classic option, especially if it’s freshly baked and still warm from the oven. The pistachio flavor pairs nicely with a simple cup of coffee or tea.
  • Butter or Spread: Serve with butter or your favorite spread, like honey butter, almond butter, or fruity jam. This adds richness and extra flavor to pistachio muffin.
  • Fresh Fruit: Pairing with fresh fruit such as berries, sliced peaches, or even citrus segments can balance out the sweetness of the pistachio muffin and add a refreshing contrast.
  • Yogurt: A side of Greek or flavored yogurt can complement the muffin well, adding a creamy texture and some protein.
  • Cheese: For a savory twist, serve the pistachio muffin with mild cheese like cream cheese or ricotta. This works particularly well if the muffin isn’t too sweet.
  • Salad: If serving as part of a brunch or light lunch, pairing it with a fresh green salad or a fruit salad can make for a satisfying and balanced meal.
  • Ice Cream: Consider serving a warm muffin with a scoop of vanilla ice cream for a decadent dessert. The contrast of warm and cold textures can be delightful.
  • Nuts: Sprinkle some additional pistachio nuts on top or serve alongside the muffin for added crunch and flavor.
  • Beverage Pairings: Depending on the time and occasion, pair the muffin with coffee, tea, milk, or even a glass of sparkling water for a refreshing option.

Health Benefits

  • Rich in Nutrients: Pistachios are packed with essential nutrients like vitamins (vitamin B6, vitamin E), minerals (potassium, magnesium, phosphorus), and antioxidants (such as lutein and zeaxanthin).
  • Heart Health: Pistachios promote heart health by reducing bad cholesterol (LDL cholesterol) levels and increasing good cholesterol (HDL cholesterol) levels due to their healthy fat content. They also contain antioxidants and arginine, which support cardiovascular health.
  • Weight Management: Although calorie-dense, pistachios are nutrient-dense and may support weight management when consumed in moderation. Their fiber and protein content can help increase satiety and reduce overall calorie intake.
  • Blood Sugar Control: Pistachios have a low glycemic index, which means they do not cause a rapid spike in blood sugar levels. This can be beneficial for individuals managing diabetes or insulin resistance.
  • Eye Health: The antioxidants lutein and zeaxanthin found in pistachios benefit eye health, potentially reducing the risk of age-related macular degeneration and other eye diseases.
  • Gut Health: Pistachios are a good source of fiber, which supports digestive health by promoting regular bowel movements and feeding beneficial gut bacteria.

Final Thoughts

These delightful pistachio muffins are ready to be enjoyed. Whether you savor them warm from the oven, pack them for a satisfying on-the-go treat, or freeze them for a delicious future snack, these muffins are guaranteed to be a hit.

More Pastry Recipes:

Pistachio Muffin

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 385 calories 21 grams fat

Ingredients

Dry:

  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 pack (3.4oz) instant pistachio pudding mix (optional)

Wet:

  • ½ cup (1 stick) unsalted butter, melted
  • ¾ cup granulated sugar
  • 2 large eggs
  • ⅓ cup vegetable oil (or melted butter)
  • ½ cup milk (whole milk or buttermilk work well)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)

Additions:

  • ½ cup shelled pistachios, roughly chopped
  • ⅓ cup turbinado sugar or coarse sugar (for topping)

Instructions

  1. Preheat and prep: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the wells.
  2. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and pistachio pudding mix (if using). Set aside.
  3. Cream the wet ingredients: In a large bowl, cream the melted butter and sugar together using an electric mixer or whisk until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts (if using).
  4. Combine wet and dry: Add the dry ingredients to the wet ingredients in batches, alternating with the milk, and mix until just combined. Don't overmix!
  5. Fold in pistachios: Gently fold in the chopped pistachios using a rubber spatula.
  6. Fill and bake: Divide the batter evenly among the prepared muffin cups. Sprinkle the tops with turbinado sugar and additional chopped pistachios, if desired.
  7. Bake for deliciousness: Bake the muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  8. Cool and enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

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