Green Pistachio Muffins (Printable)
Moist, vibrant muffins with ground pistachios and vanilla. Ready in 35 minutes.
# 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 butter.
02 - In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, whisk together the sugar, milk, Greek yogurt, melted butter, eggs, and vanilla extract until the mixture is smooth and uniform.
04 - Gently fold the dry ingredients into the wet mixture just until combined. Be careful not to overmix to ensure tender muffins.
05 - Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle chopped pistachios on top if desired.
06 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
07 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Cooking Tips:
01 -
- The crumb stays incredibly moist for days, thanks to the yogurt
- Ground pistachios give a subtle nutty flavor without being overwhelming
- They come together in under 10 minutes of active prep time
02 -
- Overmixing is the enemy, it makes muffins tough and dense
- Room temperature ingredients blend together much more evenly
- The toothpick test is your friend, but one or two crumbs are okay
03 -
- Grind pistachios in short pulses so they dont turn into butter
- Use a cookie scoop for perfectly portioned muffins every time