Description
These Easy Bakery Style Pistachio Muffins are moist, buttery, and packed with crunchy pistachios. Perfect for breakfast or an afternoon snack, they combine the nutty flavor of pistachios with a tender crumb, making them irresistible and simple to bake at home.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Add-ins
- 1 cup unsalted pistachios, chopped
- Powdered sugar for dusting (optional, to taste)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners to prevent sticking.
- Combine Butter and Sugar: In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and combined, creating a creamy base for your batter.
- Add Eggs and Liquids: Beat in the eggs one at a time, then add the buttermilk and vanilla extract. Whisk everything together until the batter is smooth and uniform.
- Mix Dry Ingredients Separately: In another bowl, sift or stir together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just mixed. Avoid overmixing to keep the muffins tender.
- Fold in Pistachios: Gently fold the chopped pistachios into the batter, ensuring they are evenly distributed throughout.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup approximately three-quarters full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Optional Dusting: Once cooled, optionally dust the muffins with powdered sugar for a delicate sweet finish before serving.
Notes
- For best results, use fresh buttermilk to enhance the moistness and flavor of the muffins.
- You can toast the pistachios lightly before folding them in for added depth of flavor.
- Ensure not to overmix the batter to prevent dense muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Powdered sugar dusting is optional but adds a nice presentation and subtle sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: pistachio muffins, bakery style muffins, easy muffin recipe, nut muffins, breakfast muffins, pistachio dessert
