Pistachio Muffins Vanilla Glaze (Printer-friendly)
Moist nutty pistachio muffins enhanced by a sweet vanilla glaze, ideal for any time treat.
# What you'll need:
→ Muffins
01 - 1 cup shelled unsalted pistachios
02 - 1 3/4 cups all-purpose flour
03 - 1/2 cup granulated sugar
04 - 1/4 cup light brown sugar, packed
05 - 2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
08 - 2 large eggs
09 - 1/2 cup whole milk
10 - 1/2 cup plain yogurt or sour cream
11 - 1/2 cup unsalted butter, melted and cooled
12 - 1 teaspoon pure vanilla extract
→ Vanilla Glaze
13 - 1 cup powdered sugar, sifted
14 - 2–3 tablespoons milk
15 - 1/2 teaspoon pure vanilla extract
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - Place pistachios in a food processor and pulse until finely chopped, leaving some small pieces for texture. Reserve 2 tablespoons for garnish.
03 - In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and chopped pistachios until well blended.
04 - In a separate bowl, whisk eggs, milk, yogurt, melted butter, and vanilla extract until smooth and fully incorporated.
05 - Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Do not overmix—small lumps are acceptable.
06 - Divide batter evenly among muffin cups, filling each about 3/4 full.
07 - Bake for 16–18 minutes until a toothpick inserted into the center comes out clean. Cool muffins in the tin for 5 minutes, then transfer to a wire rack.
08 - In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust milk quantity to reach desired consistency.
09 - Drizzle glaze over completely cooled muffins and sprinkle with reserved chopped pistachios. Let glaze set for 10 minutes before serving.
# Expert Tips:
01 -
- They stay incredibly moist for days thanks to the yogurt in the batter
- The nutty, buttery flavor feels fancy enough for company but simple enough for Tuesday morning
02 -
- Overmixed muffin batter creates tough, rubbery texture—fold gently and stop as soon as everything is combined
- Let the muffins cool completely before glazing, or the frosting will melt right off instead of forming that pretty drizzle
03 -
- Toast your pistachios in a dry pan for 3-4 minutes before chopping for an even deeper, nuttier flavor
- Room temperature ingredients help the batter come together more smoothly and evenly