Pistachio Muffin Recipe

This pistachio muffin recipe delivers soft, tender muffins with a gentle nutty flavor and a perfectly balanced sweetness. Simple ingredients and an easy method make these muffins ideal for breakfast, brunch, or an afternoon snack.

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Prep Time 15

Cook Time 20

Resting Time 10

Total Time 45

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 240

Ingredients Equipment Method Notes

Ingredients

1 cup all-purpose flour
½ cup shelled pistachios finely chopped
½ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 large egg
⅓ cup milk
¼ cup neutral oil or melted butter
1 teaspoon vanilla extract

Equipment

Muffin tin
Paper Muffin Liners
Mixing bowls
Whisk
Rubber spatula
Measuring cups and spoons
Cooling rack

Method

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together flour, sugar, baking powder, salt, and chopped pistachios.
In a separate bowl, whisk the egg, milk, oil (or butter), and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
Divide the batter evenly among the muffin cups.
Bake for 18-20 minutes, until the tops are lightly golden and a toothpick comes out with a few moist crumbs.
Let muffins rest in the pan for 10 minutes, then transfer to a cooling rack.

Notes

Finely chopping the pistachios helps distribute flavor evenly.
Avoid overmixing to keep muffins soft and fluffy.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for 4 days.
Muffins can be frozen for up to 2 months.