Satisfying Pistachio Muffins

A plate with a muffin with a bite taken out of it

Satisfying Pistachio Muffins

This muffins are satisfying and delicious. They are chockfull of flavor and perfect for breakfast or brunch.

Course Breakfast

Cuisine Breads

Keyword pistachio muffins

Prep Time 10

Cook Time 22

Total Time 32

Servings muffins

Calories 355kcal

Author Elaine Benoit

Equipment

Ingredients

Dry Ingredients

3.4 ounces pistachio pudding mix (instant pudding, 1 box)
1 1/2 cups spelt flour (or any flour)
1/2 cup almond flour
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda

Wet Ingredients

1 egg
1/2 cup almond milk (or milk of choice)
1/2 cup greek yogurt (plain)
1/2 cup olive oil
1/2 teaspoon almond extract

Addons

1/2 cup pistachios (chopped and divided)
1/2 cup chocolate chips

Instructions

Preheat oven to 400 F and line a muffin tin with paper liners.
In a large mixing bowl add all the dry ingredients. And use a pastry cutter to mix the ingredients together.
3.4 ounces pistachio pudding mix, 1 1/2 cups spelt flour, 1/2 cup almond flour, 1/2 cup sugar, 1/2 cup brown sugar, 1 teaspoon baking soda
Add all the wet ingredients and use a rubber spatula to combine until almost mixed. Do not overmix.
1 egg, 1/2 cup almond milk, 1/2 cup greek yogurt, 1/2 cup olive oil, 1/2 teaspoon almond extract
Add most of the chopped pistachios and chocolate chips and mix until completely combined.
1/2 cup pistachios, 1/2 cup chocolate chips
Spoon the batter into the muffin cups, filling them as full as you like.
Sprinkle some chopped pistachios on top of the batter. Bake for 22 minutes.
Cool in pan for 5 minutes before you remove the muffins to a wire rack.
Plate a muffin. Eat.
Smile
Enjoy

Video

Notes

I use big muffin cups because I love big muffins and to get that I need the extra space of the cups. If you use normal cups and you want bigger than normal muffins, use 9 cups and fill them all the way to the top.

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.

Nutrition