If you love pistachios then you will go nuts for these gorgeous pistachio muffins. These pistachio muffins are super light and fluffy and are honestly so good. The nutty flavour from the pistachios really does give these muffins the most gorgeous flavour which made these muffins a hit with my friends and family.
These muffins are definitely was of my favourite muffin recipes and if I had to eat one of my recipes every day, this would be the one.
They are made using a vanilla batter with added pistachio, it’s as simple as that. The muffins are perfect as breakfast muffins though I sometimes enjoy them as an after dinner sweet treat.
I love to make a batch and store them in the freezer and even after freezing them they still taste amazing. The recipe has been developed, tried and tested many times and I now have a recipe that I am very proud of.
If you love pistachios and muffins then give this recipe a try, I guarantee, you won’t be disappointed.
Ingredients for Pistachio Muffins
- 315g self-raising flour – I prefer to use self-raising flour but you can use plain flour with 2 teaspoon of baking powder.
- ½ teaspoon baking powder – just a little extra to help the baking powder already added to the self-raising flour.
- 80g ground pistachios – you can buy ground pistachio but I made my own by adding shelled pistachios to a blender.
- ½ teaspoon salt – helps to enhance the flavour of these muffins.
- 85g unsalted butter – soft at room temperature
- 200g caster sugar – caster sugar is my favourite sugar to use in cakes and muffins though granulated sugar is a good alternative.
- 85ml vegetable oil – using a mixture of butter and oil helps to give these muffins a delicate crumb.
- 2 eggs – room temperature eggs should be used.
- 1 teaspoon vanilla extract - use good quality vanilla extract and not essence.
- 200ml soured cream - will help to produce moister muffins.
- 60ml milk – works with sour cream to add moisture to the muffins.
- Green food colouring – using food colouring is optional. Ensure any food colouring used is stable and can tolerate heat.
How to Make Pistachio Muffins
1. Preheat the oven to gas mark 4/350oF/180oC and line a 12-count muffin tin with 12 muffin cases.
2. In a large bowl, add the, self-raising flour, baking powder, ground pistachio and salt. Mix together and set aside.
3. In a large mixing bowl, cream together the butter and caster sugar until light and fluffy. Then mix in the vegetable oil.
4. Add the 2 eggs and vanilla extract then combine. Add in the sour cream and milk and combine then mix in the green food colouring if using.
5. Pour the dry ingredients into the wet ingredients and combine all the ingredients together. Once all the ingredients are mixed, spoon the mixture into the muffin cases. The cases should be filled close to the top.
6. 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
- Ensure the muffins are fully baked through before removing them from the oven. If underbaked then they will collapse around 5 minutes after removing them from the oven.
- 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.
Recipes that may interest you
- Blueberry Lemon and Yoghurt Muffins
- Chocolate and Pistachio Cookies
- Chocolate Ganache Tarts with Pistachio Nuts
Easy Pistachio Muffins
Ingredients
- 315g self-raising flour
- ½ teaspoon baking powder
- 80g pistachios finely chopped or ground
- ½ teaspoon salt
- 85g unsalted butter
- 200g caster sugar
- 85ml vegetable oil
- 2 medium eggs
- 1 teaspoon vanilla extract
- 200ml soured cream
- 60ml milk
- Green food colouring optional
Instructions
- Preheat the oven to gas mark 4/350oF/180oC and line a 12-count muffin tin with 12 muffin cases.
- In a large bowl, add the, self-raising flour, baking powder, ground pistachio 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 2 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 into the muffin cases. The cases should be filled close to the top.
- 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
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: