Green Pistachio Muffins (Printable)
Moist, fluffy muffins with natural pistachio flavor and vibrant green color. Ready in 35 minutes. Makes 12 servings.
# What You'll Need:
→ Dry Ingredients
01 - 1½ cups all-purpose flour
02 - 1 cup shelled unsalted pistachios, plus extra for topping
03 - ¾ cup granulated sugar
04 - 1 teaspoon baking powder
05 - ½ teaspoon baking soda
06 - ¼ teaspoon salt
→ Wet Ingredients
07 - ½ cup whole milk
08 - ½ cup plain Greek yogurt
09 - ½ cup vegetable oil
10 - 2 large eggs
11 - 1 teaspoon pure vanilla extract
12 - 1-2 drops natural green food coloring, optional
# Step-by-step:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Using a food processor, pulse pistachios until finely ground but not pasty. Reserve 2 tablespoons for topping.
03 - In a large mixing bowl, whisk together flour, ground pistachios, sugar, baking powder, baking soda, and salt until evenly distributed.
04 - In a separate bowl, whisk together milk, Greek yogurt, vegetable oil, eggs, vanilla extract, and food coloring if using until smooth and combined.
05 - Pour wet ingredients into dry ingredients and fold together gently using a spatula just until combined. Do not overmix.
06 - Divide batter evenly among muffin cups using a scoop or spoon. Top each muffin with reserved pistachio pieces.
07 - Bake for 18-20 minutes until a toothpick inserted into the center comes out clean and tops are golden.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The natural pistachio flavor comes through in waves that store bought muffins never capture, almost like the difference between real vanilla and artificial.
- The texture hits that perfect balance between cake like fluff and hearty substance, making them substantial enough for breakfast but indulgent enough for dessert.
02 -
- Room temperature eggs and dairy incorporate much more smoothly, preventing those mysterious tunnels that sometimes form in muffins when cold ingredients resist blending properly.
- The muffin batter will look thicker than youd expect, almost like soft ice cream when done right this is exactly what you want for that bakery style dome.
03 -
- Reserve a few whole pistachios to press into the tops just before baking not only does this look beautiful, but it signals to anyone with nut allergies exactly what theyre getting.
- The muffin cups should be filled more generously than you might think about three quarters full which allows them to rise into those perfect bakery style domes without spilling over.