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Looking for a new muffin recipe to add to your baking repertoire? These pistachio muffins are the perfect combination of nutty and sweet.
Are you looking for a delicious, easy-to-make muffin recipe that impresses your family and friends? Look no further than these pistachio muffins! Their crunchy pistachio topping and fluffy, moist interior will make them a new favorite in your baking repertoire.
We designed this recipe to create a visually stunning treat featuring a perfectly round, mushroom-shaped top with a distinct and crisp overhang, and boy, did we hit the mark!
Why This Recipe Works
- Melted butter and vegetable oil make the muffins flavorful, moist, and fluffy.
- Sour cream adds extra moisture, tanginess, and richness to the batter.
- Combining vanilla, cinnamon, cardamom, and nutmeg adds subtle, warm flavors that won’t overpower the other muffin flavors.
- Adding chopped pistachios to the batter and muffin tops provides a deliciously nutty flavor and adds texture to the soft, fluffy crumb, visual interest, and a crunchy texture.
Ingredient Notes
- Flour: All-purpose flour is the best choice for this recipe, but you can also use whole wheat flour or a gluten-free flour blend if preferred.
- Baking Powder: Use fresh baking powder for the best results. If you don’t have baking powder, substitute it with 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar.
- Salt: Fine kosher salt, sea salt, or table salt can all be used in this recipe.
- Sugar: Granulated sugar works best in this recipe, but substitute it with caster, super-fine, or brown sugar if desired.
- Butter: Unsalted butter is preferred in this recipe, but salted butter will work too. You can also use vegan butter or coconut oil for a dairy-free version.
- Oil: Use a neutral oil. The recipe calls for vegetable oil, but you can substitute vegetable oil with any neutral-flavored oil like canola or grapeseed oil.
- Sour Cream: Use full-fat sour cream, which adds moisture and richness to the batter. You can substitute it with Greek or plain yogurt or buttermilk.
- Eggs: Large eggs work best in this recipe, but you can substitute with flax eggs (one tablespoon of ground flaxseed mixed with three tablespoons water) for a vegan version.
- Vanilla: Vanilla bean paste or pure vanilla extract is recommended for the best flavor. You can also use almond extract or citrus zest for a different flavor profile.
- Pistachios: Use unsalted pistachios that are shelled and chopped. If you don’t have pistachios, you can substitute them with chopped almonds or walnuts.
Step By Step Instructions
Preheat your oven to 375°F (190°C). Grease a muffin pan with baking spray or line it with muffin liners.
In a large mixing bowl, whisk together 3 cups of unbleached all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of table salt, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground cardamom, 1/8 teaspoon of ground nutmeg.
In a separate mixing bowl, combine 8 tablespoons of melted and cooled butter, 2 tablespoons of vegetable oil, 2 teaspoons of vanilla extract, 2 large eggs, and 2 cups of sour cream. Mix until well combined.
Pour the wet ingredients into the dry ingredients with the pistachios and mix until no dry flour pockets remain.
Be careful not to overmix the batter, making tough and dense muffins. The batter will be lumpy and thick.
Using an ice cream or muffin scoop, spoon the batter evenly among the pan wells, filling each well about 3/4 full.
Then sprinkle additional chopped pistachios on top of each batter-filled section.
Bake the pistachio muffins for approximately 25 to 30 minutes or until a cake inserted into the center of a muffin comes out clean.
If you plan to serve your muffins warm, let them cool in the pan for 5 minutes before serving, or to serve cooled, place them on a wire rack to cool completely.
Serve and enjoy these delightful, moist and tender Pistachio Muffins!
Erren’s Top Tips
- Measure ingredients accurately: Accurate measuring is critical to baking success. Measure your dry and wet ingredients precisely with measuring cups and spoons.
- Cool the melted butter before adding it to the wet ingredients to avoid scrambling the eggs.
- Use room temperature ingredients: Room temperature ingredients mix better and create a more homogenous batter. Ensure your eggs, butter, and sour cream are at room temperature before mixing.
- Don’t overmix the batter: Overmixing can lead to tough and dense muffins. Mix the wet and dry ingredients until just combined, then stop. The batter should be lumpy and thick.
- Use a muffin scoop: Divide the batter evenly between the muffin cups using a muffin scoop. This will ensure that the muffins bake evenly and have a consistent size.
- To ensure even baking, distribute the batter evenly among the muffin cups.
- Sprinkle pistachios on top: Sprinkle extra chopped pistachios on top of the muffins before baking for an extra crunch and flavor.
- Test for doneness: Insert a cake tester or toothpick into the center of each muffin and bake for approximately 20 minutes. This will ensure that the muffins are fully baked and not undercooked.
- Let the muffins cool before serving: Let the muffins cool in the pan for 5 to 10 minutes before removing them from the pan and placing them on a wire rack to cool completely. This will prevent them from falling apart while they’re still warm.
- Variation: Top with a crumb topping as well as the nuts. See our Cinnamon Banana Crumb Muffins recipe for the topping.
Storage & Freezing Instructions
Storage: Pistachio Muffins can be stored at room temperature for up to three days in an airtight container.
Freezing Instructions: Place the muffins in an airtight, freezer-safe container or freezer bag and store them in the freezer for up to 3 months.
When ready to enjoy them, thaw them at room temperature or microwave them for a quick and easy breakfast or snack.
Recipe
Pistachio Muffins
Ingredients
- 3 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1 cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground nutmeg
- 1 cup shelled chopped pistachios (plus more for topping)
- 2 large eggs (at room temperature)
- 2 cups sour cream (at room temperature)
- 8 tablespoons butter (melted and cooled)
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- Baking spray or muffin liners for the pan
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin with baking spray or line it with muffin liners.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, nutmeg, and chopped pistachios.
- In a separate mixing bowl, mix together the cooled melted butter, vegetable oil, vanilla extract, eggs, and sour cream until well combined.
- Pour the wet ingredients into the dry ingredients with the pistachios and mix until no dry flour pockets remain. Be careful not to overmix the batter, which can lead to tough and dense muffins. The batter should be lumpy and thick.
- Using an ice cream or muffin scoop, distribute the batter evenly among the pan wells (about ¾ full) and sprinkle additional chopped pistachios onto each section.
- Bake for approximately 25 to 30 minutes or until a cake inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before removing them from the pan to serve warm, or place them on a wire rack to cool completely.
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