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Pistachio Muffins

Pistachio Muffins

Moist and nutty muffins made with ground pistachios, yogurt, and a hint of almond extract. Perfect for breakfast or a snack!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins

Ingredients
  

For the Muffins:

  • 1 ½ cups 190g all-purpose flour
  • ½ cup 50g shelled pistachios, finely ground
  • ¾ cup 150g granulated sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 large eggs room temperature
  • ½ cup 120g plain yogurt or buttermilk
  • ½ cup 115g unsalted butter, melted and cooled
  • 1 tsp almond extract

For Topping (Optional):

  • 2 tbsp chopped pistachios

Instructions
 

Preheat the Oven:

  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with nonstick spray.

Prepare the Batter:

  • In a food processor, grind the pistachios into a fine powder.
  • In a mixing bowl, whisk together the ground pistachios, flour, sugar, baking powder, and salt.
  • In another bowl, whisk the eggs, yogurt (or buttermilk), melted butter, and almond extract.
  • Gently fold the wet ingredients into the dry ingredients until just combined.

Bake the Muffins:

  • Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
  • Sprinkle the tops with chopped pistachios if desired.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

  • Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  • Serve warm or at room temperature.

Notes

Nutritional Information (per muffin):
Calories: 180
Fat: 9g
Carbs: 22g
Protein: 4g