Homemade Easy Pistachio Muffins (Bakery-Style!)
Serves 12
10 mins prep
20 mins cook
30 mins total
The whole family will love my homemade pistachio muffins! Made with real pistachios, this easy muffin recipe has a light and fluffy texture with a crunchy muffin top. It’s the perfect for anyone looking for a grab-and-go breakfast for busy mornings, or a comforting snack. I’ve also included gluten-free and vegan options below, so this recipe can be customized for multiple dietary needs!
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Preheat the oven to 400 degrees F / 200 C. Line a 12 hole muffin tray with muffin liners.
To a mixing bowl add the flour, baking powder, salt and sugar, whisk until combined.
In a separate bowl add the eggs, sour cream, milk, melted butter, almond extract and vanilla extract, whisk until smooth.
Reserve 3 tbsp of chopped pistachio nuts.
Add the remaining chopped nuts to the flour mixture.
Add the wet ingredients to the dry ingredients and mix to form a batter. Do not over mix the batter.
Evenly divide the batter amongst the prepared muffin liners. Sprinkle the tops with the reserved chopped nuts.
Bake in the preheated oven for 5 minutes, then reduce the oven temperature to 350 degrees F / 180 C and continue to cook for a further 15 minutes or until an inserted skewer comes out clean.
Remove from the oven and allow the muffins to cool completely on a cooling rack.
Store in an airtight container in the fridge for up to 3 days.
