Description
These easy bakery-style pistachio muffins are soft, moist, and incredibly delicious, perfect for any occasion!
Ingredients
Scale
- 1 cup shelled pistachios
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a food processor, pulse pistachios until finely chopped.
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and chopped pistachios.
- In another bowl, combine melted butter, eggs, vanilla extract, milk, and almond extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool for a few minutes in the pan, then transfer to a wire rack.
Notes
- For added flavor, consider topping the muffins with a sprinkle of chopped pistachios before baking.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg