These real deal Homemade Pistachio Muffins, made without any packaged mix, have a nutty and tender crumb and a sweet pistachio flavor.
- 2 tablespoons light olive oil or other neutral oil
- 1/2 cup (130 grams) plain yogurt
- 1/2 cup (115 grams) whole milk
- 1 cup (200 grams) granulated sugar
- 1 teaspoon almond extract
- 1 cup (140 grams) raw unsalted shelled pistachios
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled (see note)
- Pinch kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2-1/4 cups (270 grams) all-purpose flour
- Add the olive oil, yogurt, milk, sugar, almond extract and pistachios (in that order) into the basin of a blender. Blend until the pistachios are mostly pureed.
- Add in the eggs and blend on low until combined.
- With the blender running, pour in the slightly cooled melted butter until combined and then stop.
- Add the flour, baking powder, baking soda and salt to a large bowl. Whisk together until combined.
- Pour the pistachio mixture over the flour and fold it in until just mixed together. Do not overmix.
- Cover the bowl and chill in the refrigerator for 1 hour.
- Preheat the oven to 425ºF and place parchment paper liners in a 12-cup muffin tin (see note for extra big and tall muffins).
- Scoop about 1/3 cup batter (an overfilled ¼ cup cookie scoop works) into each paper muffin liner.
- Sprinkle each with about 2 teaspoons of coarse sugar and crushed pistachios.
- Turn the heat down to 350 immediately before putting the muffins in the oven.
- Bake in the preheated oven until the muffins are set and a toothpick inserted in the middle comes out clean, about 25-28 minutes. If the muffin edges are browning unevenly, rotate the pan halfway through baking.
- Let cool slightly before serving.
Weighing your flour is the most accurate way to measure. If you aren’t going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
The muffin batter should be chilled for 1 hour, but it can be chilled for longer, if desired, even overnight.
If you are using a muffin scooper, use a 2-ounce portion and overfill it to get 1/3 cup.
These muffins have an extended baking time compared to muffins that aren’t chilled (with the obvious reason being that the batter is cold and so it takes more time to bake through).
Want extra big and tall muffins? Check out the paragraph written above about scooping the muffins with extra batter and spacing them out on two muffin trays.
Keywords: Pistachio Muffins