Green Pistachio Muffins (Printable)

Vibrant muffins with ground pistachios and vanilla, ideal for breakfast or snack time.

# What You'll Need:

→ Dry Ingredients

01 - 1½ cups all-purpose flour
02 - ½ cup shelled pistachios, finely ground
03 - 1 tsp baking powder
04 - ½ tsp baking soda
05 - ¼ tsp salt

→ Wet Ingredients

06 - ¾ cup granulated sugar
07 - ½ cup whole milk
08 - ½ cup plain Greek yogurt
09 - ½ cup unsalted butter, melted and cooled
10 - 2 large eggs
11 - 1 tsp pure vanilla extract

→ Optional Topping

12 - ¼ cup chopped pistachios

# Directions:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, whisk together the sugar, milk, yogurt, melted butter, eggs, and vanilla extract until smooth and fully incorporated.
04 - Gently fold the dry ingredients into the wet mixture just until combined. Do not overmix—small lumps are acceptable.
05 - Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle with chopped pistachios if desired.
06 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
07 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The ground pistachios create this tender, almost cakey crumb that stays moist for days unlike regular muffins that dry out
  • That subtle green hue and nutty flavor make people think you spent hours on something much more complicated
02 -
  • Overmixing the batter will make these tough and rubbery, so stop as soon as the flour disappears
  • Ground pistachios can release oils and turn into paste if you over process them, so pulse in short bursts and check frequently
03 -
  • Room temperature ingredients blend more easily and create a more uniform texture
  • Grind your pistachios with a tablespoon of the flour from the recipe to prevent them from turning into pistachio butter

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