Pistachio Muffins

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5 from 2 votes

This easy recipe uses 100% natural ingredients to make the most flavorful, moist, and fluffy muffins.

Prep Time8

Cook Time22

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 396kcal

Author: Katalin Nagy

Equipment

Ingredients

200 g Granulated sugar
113 g Unsalted butter room temperature
113 g Oil
2 Egg
2 teaspoon Vanilla extract
190 g All purpose flour
170 g Pistachio without shell
1 teaspoon Baking powder
½ teaspoon Salt
240 g Whole milk room temperature
1 teaspoon Baking soda
1 teaspoon White vinegar
60 g Pistachio without shell, roughly chopped
80 g Pistachio butter check my easy homemade pistachio butter recipe

Metric - US Customary

Instructions

Prepare your muffin tin with muffin liners and pre-heat oven to 175C / 347F (no fan).
In a food processor or blender process the flour with pistachios for a minute until the pistachios break down into very small pieces almost a flour-like texture. Do not over-process it as the pistachio will start to release oil making the dry ingredients too moist.
In a large bowl, cream room temperature butter and sugar with an electric hand mixer for a few minutes until light and fluffy. Then, whip in the egg one by one slowly, then the vanilla extract.
After, slowly pour in the oil while continuing to whip the mixture, then in the same way, slowly pour in the room temperature milk and keep whipping the batter.
Add the dry ingredients (flour and pistachio mixture, baking powder, salt), switch to a rubber spatula, and fold the dry ingredients in. Do not overmix at this point.
In a small bowl, mix vinegar with baking soda, it will be super bubbly. Immediately fold the vinegar mixture into the muffin batter just until combined.
Pipe or spoon and muffin batter into the cavities of your muffin tin equally until about ¾ of each. Hint the top of the muffin batter with the smaller amount of 70g / ½ cup roughly chopped pistachios.
Bake the muffins for about 20-22 minutes or until a toothpick inserted comes out clean. Do not overbake the muffins as they can dry out.
Decorate the muffins with pistachio butter and more chopped pistachios.
Serve the muffins fresh or store them at room temperature for 2-3 days in an airtight container.

Notes

INGREDIENT NOTES

All ingredients must be at room temperature to properly emulsify: eggs, butter, and milk.
For the best flavor, instead of a pistachio pudding mix that has nothing to do with real pistachio flavor or color, try using good quality green pistachios and pistachio butter.
The baking soda and vinegar mixture is my signature baking hack to make muffins and cupcakes super moist and fluffy, do not skip it.
You might be able to make more or less mini muffins with this recipe, depending on the size of your mini muffin cases.

TECHNIQUE NOTES

A digital scale is required for a consistent, happy baking experience.
Do not overwork the muffin batter, after the wet ingredients are whipped up, switch to a rubber spatula to incorporate the dry ingredients.
Always pre-heat your oven and consider using a digital oven thermometer for the best results.
When whipping in the eggs, oil, and milk, make sure they are all at room temperature. Otherwise, the batter will break.
Also, make sure that you whip in the eggs, oil, and milk slowly. Do not pour these wet ingredients in all at once as that can also break the muffin batter and it can curdle.
Baking these muffins takes 22 minutes in my oven however focus on the texture, not the time. Apply the toothpick check (it should come out clean) to avoid underbaked muffins. However, do not overbake them, as that would result in a dry texture.

Nutrition