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Pistachio Muffins

Moist pistachio muffins made from scratch!
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 people
Calories 3920.4 kcal

Equipment

  • 1 12-cup Muffin Tin
  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl
  • 1 Whisk
  • 1 Spatula

Ingredients
  

Main

  • nonstick cooking spray
  • 1 ⅔ cups all-purpose flour
  • ¾ cup white sugar
  • ½ cup brown sugar
  • 1 cup chopped pistachio nuts divided
  • ½ cup ground pistachio nuts
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup milk at room temperature
  • 8 tablespoons melted butter
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Lightly spray liners and pan with cooking spray.
  • Stir together flour, white sugar, brown sugar, 1/2 cup chopped pistachio nuts, ground pistachio nuts, cornstarch, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Make a well in the center.
  • Whisk together milk, melted butter, eggs, vanilla, and almond extract in a medium bowl until combined. Pour milk mixture into the well of flour mixture and mix with a spatula just until batter is combined but a few lumps remain. Do not overmix.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle the tops of each muffin with remaining 1/2 cup chopped pistachio nuts.
  • Bake in the preheated oven until the tops spring back when lightly pressed, about 15 minutes, rotating the pan halfway through. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For exceptionally tender muffins, avoid overmixing the batter; mix only until the dry ingredients are just incorporated, even if a few lumps persist. Ensure your milk and eggs are at room temperature to facilitate better emulsification with the melted butter, resulting in a smoother batter and a finer crumb. Consider lightly toasting the chopped pistachios (especially those for the batter) before use to significantly enhance their nutty aroma and depth of flavor. A small ice cream scoop can help portion the batter evenly for consistent muffin size and uniform baking. For an extra bright note, a touch of orange or lemon zest can complement the pistachio beautifully.