This recipe makes pistachio nut muffins that are super fluffy, moist and are honestly so good. This recipe is simple and perfect for pistachio lovers.
These pistachio nut muffins are definitely one of my favourite muffin recipes to make. They are made using a simply muffin batter with added pistachio which give these muffins a lovely nutty flavour.
These pistachio muffins are perfect for breakfast or as an after dinner sweet treat and they never disappoint. I love to bake a batch and store them in the freezer as they freeze very well and even after defrosting them they still taste amazing.
This recipe is quick and easy so you can have these muffins prepared and baked in under 30 minutes. If you love pistachios then you'll probably love these muffins.
Ingredients for Pistachio Muffins
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Flour – I prefer to use self-raising flour but you can use plain flour with baking powder.
- Pistachios – I use chopped pistachios.
- Salt – I use fine sea salt.
- Butter – unsalted butter soft at room temperature.
- Sugar – caster sugar is my favourite sugar to use in cakes and muffins though granulated sugar is a good alternative.
- Oil – use an unflavoured oil such vegetable oil, canola or rapeseed.
- Eggs – use room temperature eggs.
- Vanilla - use good quality vanilla extract or vanilla bean paste.
- Soured cream - or natural yoghurt.
- Milk – I use whole milk.
- Food colouring – I use green food colouring which is optional. Ensure any food colouring used is bake stable and can tolerate heat.
How to Make Pistachio Muffins
1. Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a 12-count muffin tin with 12 muffin cases. In a large bowl, add the self-raising flour, chopped pistachios and salt. Mix together and set aside.
2. In a large mixing bowl, cream together the butter and caster sugar until light and fluffy. Then mix in the vegetable oil. Add the eggs and vanilla extract then combine. Add in the sour cream and milk and combine then mix in the green food colouring if using.
3. Pour the dry ingredients into the wet ingredients and combine all the ingredients together. Once all the ingredients are mixed, spoon the mixture evenly between the muffin cases.
4. Bake for 20 – 25 minutes or until a cake tester comes out clean. Once you remove them from the oven, allow to cool in the tin for 15 minutes then transfer the muffins to a wire rack to completely cool.
Recipe Tips
- To chop the pistachios, I add them to a food processor and briefly blitz. Try not to process to finely.
- As I stated the green food colouring is optional. I just use it to make the muffins look pretty.
Nutrition
Nutrition based on 1 muffin: Calories: 353kcal | Fat: 20.0g | Saturates: 6.9g | Carbs: 36.5g | Sugar: 18.4g | Fibre: 1.6g | Protein: 6.1g | Salt 0.26g.
Storage
The muffins can be stored in an airtight container at room temperature for up to 6 days.
They can also be frozen for up to 3 months. Remove from the freezer and allow the muffins to defrost for 2 hours at room temperature.
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Easy Pistachio Muffins
Ingredients
- 315g self-raising flour
- 80g pistachios chopped
- ½ teaspoon salt
- 85g unsalted butter soft at room temperature
- 200g caster sugar
- 85ml vegetable oil
- 2 medium eggs room temperature
- 1 teaspoon vanilla extract
- 200ml soured cream room temperature
- 60ml whole milk room temperature
- 1 - 2 drops green food colouring optional
Instructions
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a 12-count muffin tin with 12 muffin cases. In a large bowl, add the self-raising flour, chopped pistachios and salt. Mix together and set aside.
- In a large mixing bowl, cream together the butter and caster sugar until light and fluffy. Then mix in the vegetable oil. Add the eggs and vanilla extract then combine. Add in the sour cream and milk and combine then mix in the green food colouring if using.
- Pour the dry ingredients into the wet ingredients and combine all the ingredients together. Once all the ingredients are mixed, spoon the mixture evenly between the muffin cases.
- Bake for 20 – 25 minutes or until a cake tester comes out clean. Once you remove them from the oven, allow to cool in the tin for 15 minutes then transfer the muffins to a wire rack to completely cool.
Nadine says
Made these this morning and they were yummy. I’ve made pistachio muffins before using another recipe and they advised to bake at a high temperature for 5 minutes then reduce. I found that the muffins came out too dry when I did it that way. Your way worked much better and the muffins were moist. Thank you: