The Best Pistachio Muffin Recipe – So Addictive!
A moist, nutty, and visually appealing muffin featuring freshly chopped pistachios for a delightful crunch. Whether you want a quick breakfast, an afternoon pick-me-up, or a sweet treat, this pistachio muffin recipe delivers flavor and simplicity.
Equipment
- Mixing bowls (2)
- Whisk
- Spatula
- 12-cup muffin tin
- Paper liners or cooking spray
- Wire rack
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk dairy or non-dairy
- ½ cup melted butter or mild vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shelled pistachios roughly chopped
(Optional) ½ cup chocolate chips or dried fruit
Instructions
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, mix eggs, milk, melted butter, and vanilla.
- Gently combine wet and dry ingredients; do not overmix.
- Fold in chopped pistachios (and optional add-ins, if desired).
- Fill muffin cups three-quarters full.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
These muffins are naturally nutty. If you have a nut allergy, consider swapping pistachios for another mix-in or skipping nuts altogether.