Green Pistachio Muffins (Printable)

Moist and fluffy muffins infused with vibrant pistachios and vanilla, perfect for any time of day.

# What You'll Need:

→ Dry Ingredients

01 - 1 ¾ cups all-purpose flour
02 - ½ cup shelled unsalted pistachios, finely ground
03 - 1 cup granulated sugar
04 - 2 teaspoons baking powder
05 - ½ teaspoon baking soda
06 - ¼ teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - ½ cup whole milk
09 - ½ cup plain Greek yogurt
10 - ½ cup unsalted butter, melted and cooled
11 - 1 teaspoon pure vanilla extract
12 - ¼ teaspoon almond extract
13 - Green food coloring, a few drops

→ Topping

14 - ⅓ cup chopped pistachios

# How-To Steps:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large bowl, whisk together the flour, ground pistachios, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, beat the eggs until lightly frothy. Whisk in the milk, Greek yogurt, melted butter, vanilla extract, and almond extract if using.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. The batter should remain slightly lumpy. Add green food coloring drop by drop if desired and fold to distribute evenly.
05 - Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. Sprinkle chopped pistachios over the top of each muffin.
06 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
07 - Let the muffins cool in the tin for 5 minutes. Transfer to a wire rack and cool completely before serving.

# Expert Advice:

01 -
  • These muffins stay incredibly moist for days thanks to the Greek yogurt in the batter
  • The subtle almond vanilla combination creates this sophisticated flavor that feels like a bakery treat
  • That bright green color makes people instantly happy before they even take a bite
02 -
  • Overmixing the batter will make these tough and dense, so stop as soon as you no longer see dry flour
  • The muffins are done when they spring back lightly when touched in the center
  • Room temperature ingredients blend more smoothly and create a better texture
03 -
  • Room temperature eggs incorporate more easily into the batter for a uniform texture
  • Use a light colored muffin tin to prevent the bottoms from getting too dark

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