Description
A delicious recipe for fluffy pistachio muffins, perfect for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 large eggs
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut oil
- 3/4 cup granulated cane sugar
- 3/4 cup plain Greek yogurt (or sour cream)
- 1/2 cup almond milk (or any milk)
- 1/2 cup pistachio butter or cream
- 1 teaspoon pure almond extract
- 1 teaspoon vanilla extract
- 1/4 cup crushed pistachios (optional for topping)
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin pan with liners.
- In a bowl, whisk 3/4 cup granulated cane sugar, 1/2 cup pistachio butter or cream, 1/3 cup coconut oil, 2 large eggs, 3/4 cup plain Greek yogurt, 1/2 cup almond milk, 1 teaspoon pure almond extract, and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, whisk together the 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1/4 teaspoon salt.
- Combine the dry and wet ingredients, mixing gently until just combined. Don’t overmix.
- Divide the batter evenly among the 12 muffin liners, then sprinkle the 1/4 cup crushed pistachios on top.
- Bake for 18–22 minutes, or until a toothpick comes out clean and the tops are lightly golden. Let muffins cool for 5–10 minutes before serving.
Notes
- Feel free to substitute the Greek yogurt with sour cream if preferred.
- For an extra nutty flavor, try adding more crushed pistachios on top before baking.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg