Green Pistachio Muffins (Print Version)

Fluffy muffins with vibrant pistachios and vanilla, ideal for any time of day.

# What You 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 tsp baking powder
05 - ½ tsp baking soda
06 - ¼ tsp 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 tsp pure vanilla extract
12 - ¼ tsp almond extract
13 - Green food coloring, a few drops

→ Topping

14 - ⅓ cup chopped pistachios

# How to Prepare:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - Whisk together flour, ground pistachios, sugar, baking powder, baking soda, and salt in a large bowl until well blended.
03 - Beat eggs in a separate bowl, then whisk in milk, yogurt, melted butter, vanilla extract, and almond extract until smooth.
04 - Pour wet ingredients into dry ingredients and stir until just combined. Avoid overmixing. Add green food coloring drop by drop until vibrant green is achieved.
05 - Divide batter evenly among prepared muffin cups. Sprinkle chopped pistachios generously over the top of each muffin.
06 - Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean.
07 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The crumb stays incredibly moist for days, thanks to the Greek yogurt in the batter
  • That subtle almond undertone makes these feel like something from a fancy patisserie
  • You get that gorgeous green color without any artificial frosting or food coloring unless you want it
02 -
  • Overmixing is the enemy of fluffy muffins, so stop as soon as the flour disappears even if the batter looks lumpy
  • Ground pistachios can release oils and turn into paste if you grind too long, so pulse in short bursts and check frequently
  • The muffins are done when they're lightly golden on top and a tester comes out clean, but err on the side of slightly underbaked for maximum moisture
03 -
  • Room temperature ingredients combine more smoothly and prevent the melted butter from seizing when it hits cold eggs
  • If you only have salted pistachios, reduce the salt in the dry ingredients by half to avoid an overly salty final product

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