Pistachio Muffins with Vanilla (Printer-friendly)
Moist muffins bursting with pistachio flavor and topped with a sweet vanilla glaze for a perfect snack.
# What you'll need:
→ Dry Ingredients
01 - 1 ½ cups all-purpose flour
02 - ½ cup shelled pistachios, finely chopped
03 - 1 tsp baking powder
04 - ½ tsp baking soda
05 - ¼ tsp salt
→ Wet Ingredients
06 - ½ cup unsalted butter, melted and cooled
07 - ¾ cup granulated sugar
08 - 2 large eggs
09 - ⅔ cup plain yogurt or sour cream
10 - 1 tsp pure vanilla extract
11 - ½ tsp almond extract
→ Vanilla Glaze
12 - 1 cup powdered sugar, sifted
13 - 2–3 tbsp milk
14 - 1 tsp pure vanilla extract
# Method:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a medium bowl, whisk together flour, pistachios, baking powder, baking soda, and salt.
03 - In a large bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, whisking well after each addition. Stir in yogurt or sour cream, vanilla extract, and almond extract if using.
04 - Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
05 - Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
06 - Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
07 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Drizzle over cooled muffins and allow glaze to set before serving.
# Expert Tips:
01 -
- These muffins stay incredibly moist for days, thanks to the yogurt in the batter
- The pistachio flavor shines through without being overwhelming or artificial
- The vanilla glaze adds just the right amount of sweetness to balance the nutty base
02 -
- Overmixing the batter is the fastest way to turn tender muffins into tough ones
- Make sure your butter has cooled slightly before adding eggs, or they might scramble
- The muffins are done when they're lightly golden and a tester comes out clean
03 -
- Toast your pistachios at 350°F for 5–7 minutes before chopping to intensify their flavor
- Use a cookie scoop to portion the batter evenly and mess-free