Pistachio Muffins

Name: Pistachio Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1¼ cups pistachios (shelled and unsalted, divided); 1⅓ cups all purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup unsalted butter (softened to room temperature); ⅔ cup light brown sugar; 2 eggs (large); ½ cup sour cream; 1 teaspoon lemon zest

These pistachio muffins are a favorite in my house, combining a crunchy top with a moist center for a delicious treat any time of the day. Made from scratch in under 40 minutes, these bakery-style muffins are quick to whip up and perfect for breakfast or a quick snack!

A close up image of pistachio muffins on a serving board.

💭 Why you’ll love this recipe

Unique flavor. This muffin offers a distinct, nutty flavor that’s a refreshing twist from traditional muffin flavors like blueberry and banana. It will quickly become your new favorite once you taste it!
Easy to make from scratch. This recipe is super simple and comes together in under an hour, and only 20 minutes of prep time!
Great make ahead recipe. The muffins stay fresh for up to four days when stored properly, so it’s a great make-ahead breakfast or snack.

📋 Ingredients and notes

To make this pistachio muffin recipe, you’ll need pistachios, all-purpose flour, baking powder, butter, light brown sugar, eggs, sour cream, lemon zest, and salt. Use unsalted pistachio nuts and remove the shell.

An overhead image of the ingredients of pistachio muffins in separate containers with labels.

Variations & Substitutions

Butter. Use unsalted butter and soften it to room temperature. If using salted butter, skip adding extra salt. You can also use vegetable oil.
Sugar. Use light brown sugar for a sweet, caramelized flavor.
Eggs. Use room temperature eggs or substitute with flax eggs.
Sour cream. Substitute with Greek yogurt.
Lemon zest. Adds a citrus flavor that complements the sweetness of the muffins.
Optional. Add a drop of vanilla extract or almond extract for a richer flavor.

📖 How to make bakery style pistachio muffins

Step 1:
Pulverize ¾ cup of the pistachio in a food processor or blender until flour a texture for a few minutes. Reserve and pulse the remaining ½ cup into crumbs.

An overhead image of pistachios in a bowl.

Step 2:
Preheat the oven to 400°F (204°C). Prepare 12 muffin tins by spraying with non-stick spray or lining them with cupcake liners or separate silicone muffin cups. Set aside.

Step 3:
In a separate bowl, combine the ¾ cup of pistachios flour with all purpose flour, baking powder, and salt. Whisk until thoroughly blended. Set aside.

An image of pulverized pistachios in a bowl with flour, baking powder, and salt.

Step 4:
In a large bowl, using a mixer, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Then, mix in the sour cream and lemon zests until fully combined, scraping down the sides and bottom of the bowl as needed.

An image of adding eggs one by one to the wet ingredient mixture.

An image of adding the sour cream to the wet ingredient mixture.

Step 5:
Gently fold the dry ingredients into the wet ingredients until no flour pockets remain. Be careful not to overmix.

An image of combining the wet and dry ingredients together in a bowl.

An image of the pistachio muffin batter in a bowl.

Step 6:
Evenly distribute the batter into the prepared muffin pan or paper liners, using an ice cream scoop with a thumb trigger if available. Sprinkle the tops of the batter with the coarsely chopped pistachios, ensuring to use all of the ½ cup.

An overhead image of uncooked pistachio muffins on a baking sheet.

Step 7:
Bake the muffins for 5 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for another 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean and the tops are golden brown.

An overhead image of baked pistachio muffins on a baking sheet.

Step 8:
Remove the muffins from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

An image of pistachio muffins on a serving board.

Shruthi’s Top Tip

Crush pistachios until fine. When pulverizing the pistachios, make sure it’s fine but not too powdery. Pulse them in short bursts to avoid turning them into butter. Sift the pistachio flour to remove any larger pieces.

Make sure your butter, eggs, and sour cream are at room temperature to create a smooth batter and ensure even baking.
Mix the lemon zest with the sugar before creaming to release more citrus oils (if you want to enhance the taste of citrus in your muffins)
Fold ingredients gently and mix only until the ingredients are just combined. Overmixing can result in dense muffins.
Use an ice cream scoop to ensure even batter distribution in the muffin tin.
Sprinkle the chopped pistachios on top evenly to prevent sinking.
Start baking at a high temperature to create a dome shape on the muffins. Reduce the oven temperature after 5 minutes to ensure the muffins cook through without burning.
Check for doneness. When testing for doneness, a toothpick should come out clean or with a few moist crumbs but not a wet batter.

👩🏽‍🍳 Troubleshooting FAQs

Should I use unsalted or salted pistachios?

Make sure to use unsalted pistachios for this recipe. Salted pistachios often have a lot of salt content and might overpower the muffin flavor.

What is the secret to moist muffins?

Don’t skimp on butter, eggs, and sour cream, as these add a good amount of moisture to the muffins. Mix the batter just until combined, as over-mixing can lead to tough and dry muffins.

Why are my muffin tops flat? How can I prevent that?

Starting with a high oven temperature helps create a dome shape on the muffins. But remember to reduce the temperature afterwards.

🍴 How to serve pistachio muffins

The best part about these bakery style muffins is that they’re not too sweet, so you can serve them for breakfast, dessert, or even as a snack. I love to serve this with fresh fruit, yogurt, or oatmeal. It goes so well with my mango lassi in the summer and pumpkin spice latte during the Fall.

An overhead image of pistachio muffins on a wooden serving board.

🍴Storage and reheating suggestions

To store leftovers, lay down a paper towel at the base of a long but shallow airtight container and then arrange the muffins in a single layer. You can also wrap them individually in a plastic wrap.

To freeze them, do the same thing but store them in the freezer. When you’re ready to serve them, thaw for a few hours then pop them in the microwave and for about 45 seconds and they’re good to go!

🍴 More delicious breakfast recipes

If you like this recipe, don’t forget to check out my other breakfast recipes:

NFVE

5 from 3 votes (2 ratings without comment)

3 Comments

Charlene says:

August 31, 2021 at 9:32 pm

There is no amount of salt written.

1. Shruthi Baskaran says:
  
  September 1, 2021 at 5:41 pm
  
  Should be half a teaspoon of salt!
  
Nanda says:

April 9, 2020 at 4:17 am

These pistachio muffins are literally out of this WORLD!!!! By far the best muffins I’ve ever made from scratch, the recipe was perfect and much simpler than you would expect. I can eat them for breakfast, snack and dessert (with glaze), which is amazing! Thanks a lot, Shruthi!