Pistachio Muffins
Pistachio muffins are moist, fluffy, made with whole ingredients and are just like the kind you would get from the bakery!
Have you ever had a batch of muffins come out flat, and they just didn’t resemble that Pinterest image at all? This is not one of those recipes! You don’t need expert baking skills to get these picture perfect muffins, simply follow the recipe!
I love to add extra chopped pistachios on top. Not only do they add a little more crunch but they look a little better too!
Ingredients Needed
- white whole wheat flour
- baking powder and baking soda – these leavening agents make the muffins tall and fluffy, so be sure they are not expired!
- cinnamon
- salt
- brown sugar
- eggs – allow them to come to room temperature before mixing into the batter
- pure maple syrup – if desired you can also use honey
- vanilla
- greek yogurt – go with a plain variety, not flavored. We don’t want the yogurt to overpower the other flavors.
- Applesauce – make sure it’s the unsweetened kind. There’s no need for unnecessary added sugar.
- unsalted butter – let it soften at room temperature before using.
- Pistachios – these need to be finely ground to go in the batter. Use a high speed blender or food processor for the best results.
How to Make Pistachio Muffins
Line the muffin pan with parchment liners and preheat the oven to 400 degrees.
Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a small bowl and set aside.
In a large mixing bowl, cream the butter and sugar until it’s light and fluffy.
Scrape the sides of the bowl down, and add the maple syrup, eggs, and vanilla. Mix just until combined.
Mix in the applesauce and Greek yogurt. On low speed, slowly add the dry ingredients.
Fold in the ground pistachios and stir until all of the ingredients are incorporated.
Pour the batter into the muffin cups so they are filled to the top.
Bake for 18 to 20 minutes, then allow them to cool slightly in the pan before transferring them to a wire rack to finish cooling.
Tips for Making and Storing
- Do not overmix the batter. The muffins will become tough and dense.
- If desired add a few bigger pistachios on top of each muffin just before baking.
- For a nutty flavor use almond extract instead of vanilla.
- Filling the muffin liners to the top ensures they will have that nice bakery style domed shape.
- You can also use this same recipe to make mini muffins or jumbo if you choose. Just reduce or increase the baking time depending on what size you go with.
- Chocolate chips would be delicious in this muffin recipe! Add up to a cup of your favorite variety just before folding in the nuts.
- Store leftover cooled muffins in an airtight container or bag for up to 4 days in the fridge.
- To freeze, transfer the muffins to a freezer bag where they will stay fresh for up to 2 months.
More Healthy and Delicious Muffin Recipes
- Healthy Peanut Butter Chocolate Banana Muffins | Clean Ingredient, Simple Muffin Recipe
- Perfect Pecan Pie Muffins
- Dairy Free Banana Muffins | Made in a Blender!
- Banana Carrot Muffins (Vegan, Dairy Free)
- Peanut Butter Double Chocolate Pumpkin Muffins | Healthy + Clean Ingredients
Pistachio Muffins
Ingredients
- 2 ½ cups white whole wheat flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- ½ cup brown sugar
- 2 eggs room temp
- ¾ cup pure maple syrup
- 1 tsp vanilla
- ¾ cup greek yogurt
- ¼ cup apple sauce
- ½ cup; 1 stick unsalted butter room temp
- 1 cup finely ground pistachios
Instructions
- Preheat the oven to 400 degrees F and line a muffin pan with parchment paper liners.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a bowl, beat the butter and sugar for 2-3 minutes until light and fluffy.
- Scrape the bowl down, then add the eggs, maple syrup, and vanilla and mix until fully combined.
- Next, add the greek yogurt and applesauce.
- While the mixer is on low speed, alternate adding the dry and wet ingredients, mixing until just combined.
- Lastly, fold in the finely ground pistachios until evenly incorporated.
- Fill the muffin cups all the way up to the top.
- Bake the muffins for 18-20 minutes.
- Allow muffins to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely.
