STEPH KINGERY

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Pistachio Muffins (with real pistachios!)

Stephanie Kingery

Pillowy moist pistachio muffins with a crunchy sugar top, made with real pistachios to drive a strong flavor throughout. Absolutely Scrumptious!

Author: Stephanie Kingery

Prep time: 10 min | Bake time: 20-25 min | Total time: 35 min

Yields: 12 cupcake sized muffins

INGREDIENTS

  • 1-1 & 1/2 cup raw shelled pistachios

  • 1 cup all purpose flour

  • 2 tsp baking powder

  • 1/2 cup granulated sugar

  • 1/2 tsp sea salt ( you can leave this out if pistachios are salted)

  • 1/2 cup unsalted butter

  • 3/4 cup milk

  • 1 tsp vanilla extract

  • ~4 tbsp of sugar (coarse sugar would be best, but granulated will work too)

INSTRUCTIONS

  1. Preheat the oven to 350 F.

  2. Place pistachios in a blender and pulse until a flour, it should be mostly fine with a few very small lumps here and there. Measure out 1/2 cup of pistachio flour.

  3. Combine pistachio flour, all purpose flour, baking powder, 1/2 sugar, and salt in medium bowl. Give it a good dry whisk to distribute.

  4. In a separate large bowl melt your butter. Then whisk your melted butter, with your milk and vanilla extract.

  5. Stir gently with a spatula while adding 1/3 of your flour mixture at time for 3 batches. Once your final bit of the flour mixture is added, stir just to combine. Muffin mixture can easily be over mixed.

  6. Let your mixture rest as you line a muffin tin with liners.

  7. Divide the batter evenly between the muffin tins and sprinkle the tops with sugar and optionally some roughly chopped pistachios.

  8. Bake the muffins for 20-25 min, or until a toothpick comes out of the center clean.

  9. Transfer to a wire rack to let cool completely… if you can wait that long, and enjoy!

Not enough pistachio for you?

Besides using half pistachio flour in your mixture you can also mix in extra 1/3-1/2 cup of rough chopped pistachios to the end of step five. This will help elevate the pistachio flavor even more and bring in some great texture!

Nut swap!

Pistachios not your favorite nutty flavor? NO WORRIES! Swap out the pistachios in this recipe with whatever kind of nuts that you desire. Two of my personal favorites to do this with are walnuts and almonds!

Milk swap!

Feel free to swap out the 3/4 cup of milk in the recipe with whatever kind of milk suits your needs!

Did you make this recipe?

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