Pistachio Muffins Recipe

Pistachio muffins with flavorful orange zest and meaty pistachios. This pistachio muffins recipe is perfect for the whole family and will be a winner at breakfast!

What You'll Need:

Ingredients:

• Pistachio nuts
• Flour
• Baking Powder
• Salt
• Sugar
• Ground Cardamom
• Vanilla Extract
• Eggs
• Vegetable oil or butter
• Milk
• Orange (juice and zest)

Equipment:

• Mixing Bowls
• Muffin Pan
• Citrus Squeezer
• Microplane

How to Make This Pistachio Muffins Recipe:

This recipe uses fresh orange zest and juice, adding a flavor boost! Prep the orange while the oven preheats to save a few minutes. I recommend using two large mixing bowls, one for the dry ingredients and the other for the wet ingredients.

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it, then set aside.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, ground cardamom, baking powder, and salt.
3. Mix wet ingredients: Beat the egg in another large bowl, then add the milk, oil or butter, orange zest and juice, and vanilla extract. Mix well to combine.
4. Combine: Pour the dry ingredients into the wet ingredients and stir gently until combined. Don’t overmix—the batter should be a little lumpy.
5. Add the pistachio nuts and stir to combine.
6. Scoop the batter evenly into the muffin tin, filling each cup about ¾ full. Top with additional pistachio nuts, optional.
7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Cool: Let the muffins cool, then transfer to a wire rack to cool completely.

How To Store It:

These muffins can be stored at room temperature in an airtight container or ziploc storage bag for 3-4 days. Or transfer to the freezer in an airtight container or freezer. bag for up to 3 months. Allow the pistachio muffins to cool completely before transferring them to a container.

Variations for Pistachio Muffins:

Gluten Free: Substitute the flour for gluten-free flour, such as King Arthur's Measure for Measure flour. Make sure the baking powder and vanilla extract is certified gluten-free to watch for additives.

Vegan: Use vegan butter or vegetable oil for the oil/butter ingredients and replace the eggs with an egg replacer, such as flaxseed (1 tablespoon ground flaxseed with 3 tablespoons water combined to replace 1 egg). Use non-dairy milk, such as almond, soy, or coconut milk, in place of regular milk in this recipe.

Nut Allergy: If you have a peanut or tree nut allergy, please use caution. Substitute the pistachios with delicious chocolate chips, dried fruit, or seeds, such as pumpkin or sunflower. The packaging should state they are not cross contaminated with nuts or tree nuts. If you have questions, always seek allergy advice from your allergist or health professional. Nut allergies can be very severe and should be taken seriously.

If you enjoyed these muffins, I think you will love these other recipes:

Pistachio Dukkah Recipe

Raspberry Muffins with Lemon

Pumpkin and Chocolate Chip Banana Muffins

Apple Muffins with Lavender Honey Glaze

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