Pistachio Yogurt Muffins
Wake up your mornings with these delectable Pistachio Yogurt Muffins — a perfect fusion of nutty richness and tangy creaminess! Made with plain Greek yogurt for a moist, tender crumb, these quick and easy muffins are studded with crunchy chopped pistachios, adding a delightful texture and an irresistible hint of nuttiness. The recipe comes together in just 35 minutes, using simple pantry staples like all-purpose flour, sugar, and vanilla extract. With a sprinkle of pistachios on top and an optional dusting of powdered sugar, these muffins are as beautiful as they are delicious. Ideal for breakfast, snack time, or even a light dessert, these homemade Pistachio Yogurt Muffins are sure to become a favorite on your table. Bake them today and savor each bite with a cup of coffee or tea!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Plain Greek yogurt
- 0.5 cups Unsalted butter, melted and cooled
- 1 Egg, large
- 1 teaspoons Vanilla extract
- 0.5 cups Shelled pistachios, chopped
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with paper liners or lightly grease the wells with cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In another bowl, mix the yogurt, melted butter, egg, and vanilla extract until smooth.
Gradually fold the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in the chopped pistachios, reserving a small portion to sprinkle on top of the muffins if desired.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved pistachios on top, if using.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cooled muffins with powdered sugar before serving.
Enjoy your Pistachio Yogurt Muffins with a cup of coffee, tea, or milk!
Nutrition Facts
Calories |
2831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.9 g | 183% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 1999 mg | 87% | |
| Total Carbohydrate | 336.0 g | 122% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 177.8 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 374 mg | 29% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1366 mg | 29% | |
*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.
