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Easy Bakery-Style Moist Pistachio Muffins

Close-up of a whole and a halved pistachio muffin showing the moist interior and green pistachio pieces.
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Bake moist, fluffy pistachio muffins with a bakery-style dome. This easy recipe delivers rich pistachio flavor with a hint of vanilla, perfect for breakfast or a sweet snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk or buttermilk
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 3/4 cup finely ground pistachios (plus extra for topping)
  • 1/4 cup shelled, roughly chopped pistachios (for texture)
  • For Crumb Topping (Optional): 1/4 cup flour, 2 tablespoons brown sugar, 1 tablespoon cold butter, 1 tablespoon ground pistachios

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. Stir in the milk, yogurt (or sour cream), vanilla extract, and almond extract until just combined.
  5. Gently fold the dry ingredients into the wet ingredients until barely mixed. Do not overmix.
  6. Fold in the finely ground pistachios and the roughly chopped pistachios.
  7. If making the crumb topping, combine all topping ingredients using your fingers until coarse crumbs form.
  8. Divide the batter evenly among the 12 muffin cups, filling them about 2/3 full. Sprinkle the crumb topping over the batter, if using.
  9. Bake for 5 minutes at 400°F, then reduce the oven temperature to 375°F (190°C) and continue baking for 15-18 minutes more, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best pistachio flavor, use high-quality, unsalted pistachios.
  • To achieve a bakery-style dome, start the oven at a higher temperature (400°F) for the first few minutes before reducing the heat.
  • If you want a greener color, you can add a drop or two of green food coloring to the wet ingredients.

Nutrition

Find it online: https://juliameal.com/easy-bakery-pistachio-muffins/