Satisfying Pistachio Muffins

Name: Satisfying Pistachio Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 3.4 ounces Pistachio Pudding mix (1 box); 1 1/2 cups spelt flours (or any flour); 1/2 cup almond flour; 1/2 cup sugar; 1/2 cup brown sugar; 1 teaspoon baking soda; 1 Egg; 1/2 cup almond milk (or milk of choice); 1/2 cup greek yogurt (plain); 1/2 cup olive oil; 1/2 cup pistachios (chopped and divided); 1/2 cup chocolate chips

Last updated on October 23, 2020. Originally posted on May 13, 2019 By Elaine 34 Comments

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One of the things I like about these pistachio muffins is that the pistachio flavor is subtle, yet so satisfying. The addition of chocolate chips and chopped pistachios completes them, making them a favorite of everyone who tries them.

A plate with a muffin with a bite taken out of it and a wire rack with more muffins behind it

Muffins are one of my favorite things. I love to bake them, eat them and watch other people eat them. But not in a creepy stalker kind of way.

Really.

I’m always wanting to make muffins and I always want one for breakfast. And here’s a secret, I almost always DO eat one. Shhhh. Don’t tell.

They are such an easy thing to eat for breakfast but you don’t have to stop there. You can eat them for a snack or even for dessert! All in the same day, if you feel like it. Not that I have ever done that. 😉

See the beauty of the muffin? So versatile and satisfying.

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Helpful tips

If you can find unsalted pistachios, use those as you don’t want a salty muffin. I buy unsalted pistachio meats from Trader Joe’s.
After adding the dry ingredients to a mixing bowl, I find using a pastry cutter to mix the ingredients together and break up the brown sugar.
When mixing the wet ingredients with the dry ingredients, don’t over mix. Add pistachios and chocolate chips and mix until just combined.
This recipe is for 9 muffins since I love big muffins, but feel free to use 12 muffin cups. But if you do make 12 muffins, change the baking time to 20 minutes.
Every time I’ve made these muffins, they sink a little. Don’t worry, they are done.

How to make pistachio muffins

Pre-step

Preheat oven to 400 degrees Fahrenheit and line muffin pan with 9 muffin cups.

Step one

Gather the dry ingredients: flour, almond flour, brown sugar, cane sugar, baking soda and pistachio pudding.

Flour, almond flour, sugars and pudding on a table

Step two

Place the dry ingredients in a medium mixing bowl. (A)

Above - Dry ingredients in a glass bowl and below - dry ingredients mixed together

Step three

I use a pastry blender to mix it all together. I find it breaks up the brown sugar nicely. (B)

Step four

Gather the wet ingredients: an egg, plain Greek yogurt, almond milk and olive oil.

Yogurt, milk, eggs, chocolate chips and pistachios on a table

You’ll also notice there are chocolate chips in the above photo. I just can’t help myself. I love chocolate chips in muffins!

Step five

Add the wet ingredients to the dry ingredients.

All the wet ingredients in the bowl with the dry ingredients

Step six

Mix with a spatula until it’s not quite completely mixed. Add and mix in most of the chopped pistachios and the chocolate chips.

Step seven

Spoon pistachio muffins batter in the muffin cups. (C) Sprinkle the rest of the chopped pistachios on top.

Above - Batter in the pan and below - muffins baked but still in the pan

Step eight

Place muffin pan in oven and bake for 22 minutes. (D)

Step nine

If your muffins touch each other in the pan like mine did. Take a sharp knife and cut them away from each other. Let muffins cool in the pan for 5 minutes before removing to a wire rack.

Time to plate one.

One of the pistachio filled muffins on a plate with more on the wire rack behind it

Perfecto!

I bite one.

A plate with a muffin with a bite taken out of it and b wire rack with more muffins behind it

Yup. Just as I thought. Yum.

I hope you enjoyed this recipe.

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And as always, may all your dishes be delish!

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