Pistachio Muffins

These pistachio muffins have a wonderful green color and a strong pistachio flavor. Both chopped and ground pistachios are used in the batter plus extra pistachios on top.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 333 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 tablespoon cornstarch
• nonstick cooking spray
• 8 tablespoons melted butter
• 2 eggs, at room temperature
• 1 cup milk, at room temperature
• 1 cup chopped pistachio nuts, divided
• 0.25 teaspoon salt
• 0.75 cup white sugar
• 0.5 cup brown sugar
• 1.6666667461395 cups all-purpose flour
• 0.5 cup ground pistachio nuts

Recipe Instructions

Step 1

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.

Step 2

Stir flour, sugar, brown sugar, ground pistachio nuts, 1/2 cup chopped pistachio nuts, cornstarch, baking powder, baking soda, and salt together in a bowl. Make a well in the center.

Step 3

Whisk together milk, melted butter, eggs, vanilla extract, and almond extract together in a bowl. Pour milk mixture into the well of the dry ingredients and mix with a spatula just until batter is combined but a few lumps remain; do not overmix.

Step 4

Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle remaining chopped pistachios on top.

Step 5

Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes, rotating the pan halfway through. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.