Green Pistachio Muffins (Printable)

Moist, vibrant muffins flavored with ground pistachios and vanilla, ready in 35 minutes.

# What You Need:

→ Dry Ingredients

01 - 1½ cups all-purpose flour
02 - ½ cup shelled pistachios, finely ground
03 - 1 tsp baking powder
04 - ½ tsp baking soda
05 - ¼ tsp salt

→ Wet Ingredients

06 - ¾ cup granulated sugar
07 - ½ cup whole milk
08 - ½ cup plain Greek yogurt
09 - ½ cup unsalted butter, melted and cooled
10 - 2 large eggs
11 - 1 tsp pure vanilla extract

→ Optional Topping

12 - ¼ cup chopped pistachios

# How-To Steps:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with butter.
02 - In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, whisk together the sugar, milk, yogurt, melted butter, eggs, and vanilla extract until smooth and fully incorporated.
04 - Gently fold the dry ingredients into the wet mixture just until combined. Be careful not to overmix as this will result in dense muffins.
05 - Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle chopped pistachios on top if desired.
06 - Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
07 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Helpful Tips:

01 -
  • The ground pistachios create an incredibly tender crumb that stays moist for days
  • That gorgeous natural green color makes people think you worked much harder than you actually did
  • They are equally perfect for breakfast, afternoon snacks, or dessert
02 -
  • Overmixing the batter will make these muffins tough and dense, so stop as soon as the flour disappears
  • Room temperature ingredients blend together much better and create a more even texture
  • Letting them cool in the pan for just 5 minutes helps them set without getting soggy bottoms
03 -
  • Grind your pistachios fresh right before baking for the best flavor and color
  • Use pistachios that are already shelled and save yourself about twenty minutes of tedious work

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