Bakery Style Pistachio Muffins
These pistachio muffins are filled with real pistachios, are super moist and soft on the inside, and are a perfect breakfast option on a busy morning!
Equipment
- 12-count muffin pan
- Mixing Bowls
- Whisk
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup brown sugar
- ¼ cup sugar
- 2 large eggs, room temperature
- ½ cup milk, room temperature
- ⅓ cup vegetable oil (or canola)
- ¼ cup yogurt (plain or vanilla), room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup chopped pistachios, plus extra
Additional Ingredients
- ½ teaspoon rosemary (optional), see notes below
Instructions:
- Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.Mix in rosemary (optional). See Notes Below.
- In a large bowl, whisk together the brown sugar, sugar, eggs, milk, oil, yogurt, vanilla extract, and almond extract. Add the flour mixture and use a silicone spatula to gently fold everything together until combined. Then fold in the chopped pistachios.
- Divide the batter up evenly, filling each muffin cup about ⅔ of the way full. Bake for 15-18 minutes. Use a toothpick to check the center of the muffins for doneness.
- Allow the muffins to cool for 5 minutes in the pan before transfering them over to a wire rack to finish cooling.
- Keep any leftovers in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.
Notes:
Muffin Pan: Prep your 12-count muffin pan by lining it with muffin liners. If you don’t have liners, spray each muffin cups with cooking spray.
Muffin Batter: Fill each muffin cup ⅔ full with batter. I used my #24 cookie scoop to make this process a lot easier and less messy.
Almond Flavor: Don't like almond? Simply leave it out and you'll still have delicious pistachio muffins.
Topping: Add extra pistachio pieces to the tops of the muffins before baking. You can also add coarse sugar too!
Additional Flavor: An optional ingredient you can add to these muffins is a ½ teaspoon of rosemary to the dry ingredients. It adds a whole other layer of flavor!
Nutrition
Serving: 1muffinCalories: 206kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 1mgSodium: 227mgPotassium: 84mgFiber: 1gSugar: 14gVitamin A: 14IUVitamin C: 0.2mgCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!