Easy Bakery Style Pistachio Muffins
These delightful pistachio muffins are soft, moist, and packed with the delicious flavor of pistachios. They're perfect for breakfast, snacks, or any time you're craving a treat.
Equipment
- 1 muffin tin
- 2 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted pistachios, chopped
- to taste powdered sugar for dusting Optional
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the melted butter and sugar until well combined.
- Add the eggs, buttermilk, and vanilla extract to the butter mixture. Whisk until smooth.
- In another bowl, mix together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a rubber spatula until just combined. Do not overmix.
- Fold in the chopped pistachios until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- 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. Then transfer them to a cooling rack to cool completely.
- Optional: Dust with powdered sugar before serving.
Notes
Store any leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. These muffins can also be frozen for up to 3 months. Enjoy your fresh and nutty pistachio muffins!