Satisfying Pistachio Muffins

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.

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 a quick and 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 then as you don’t want a salty muffin. I buy a package of unsalted pistachio meats from Trader Joe’s.
• Some people like to add green food coloring to their pistachio muffins. I am not a fan of food coloring.
• 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.
• To enhance the flavor of pistachio, add 1/2 teaspoon of almond extract.

How to make pistachio muffins

Pre-step

Preheat oven to 400 degrees Fahrenheit and line muffin pan with 9 paper liners, also known as muffin cups.

Step one

Gather the dry ingredients: spelt flour or all purpose flour, almond flour, brown sugar, cane sugar, baking soda, almond extract, and pistachio instant pudding.

Step two

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

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, almond extract, and olive oil.

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.

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.

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.

Perfecto!

I bite one.

Yup. Just as I thought. Yum.

I hope you enjoyed this pistachio muffins recipe.

Other popular muffin recipes

• Chocolate muffins
• Spelt chocolate chip muffins
• Date nut muffins

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Originally published September 2016.