Green Pistachio Muffins
Vibrant, nutty, and delightfully moist, Green Pistachio Muffins are the perfect treat for pistachio lovers looking to elevate their baking game. These muffins combine finely ground pistachios with creamy Greek yogurt and a hint of almond extract to create a delicate balance of flavors and melt-in-your-mouth texture. Naturally green from pistachios—or enhanced with a few drops of food coloring for a striking hue—they’re as visually appealing as they are delicious. With a light sprinkle of chopped pistachios on top for added crunch and a bakery-worthy finish, these muffins are ideal for breakfast, brunch, or an indulgent snack. Easy to prepare in just under 40 minutes, this recipe yields a batch of 12 muffins that are sure to impress family and friends alike. Keywords: pistachio muffins, moist muffins, green muffins, easy baking recipes, pistachio dessert.
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Recipe Information
Ingredients
- 150 grams Shelled unsalted pistachios
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 150 grams Granulated sugar
- 75 grams Unsalted butter (melted and cooled)
- 120 grams Greek yogurt or sour cream
- 60 milliliters Whole milk
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract
- 4 drops Green food coloring (optional)
- 30 grams Chopped pistachios (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly with baking spray.
Place the shelled pistachios in a food processor and pulse until finely ground, creating a pistachio flour-like texture. Be careful not to overmix, as it may turn into a paste.
In a medium mixing bowl, whisk together the ground pistachios, all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the granulated sugar, melted butter, Greek yogurt, and whole milk until smooth and well combined.
Add the eggs, vanilla extract, almond extract, and green food coloring (if using) to the wet mixture. Whisk until the mixture is smooth and evenly tinted.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined, being careful not to overmix, as this can result in dense muffins.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. If desired, sprinkle the tops of each muffin with chopped pistachios for added texture and flavor.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your Green Pistachio Muffins!
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 14.3 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 200 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
