Pistachio Muffins

Name: Pistachio Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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; 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)

By Rena Awada, nutritionally reviewed by Ella Davar RD

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Dec 13, 2025

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Looking for a muffin recipe that’s a little different but still comforting? These pistachio muffins are soft, lightly sweet, and packed with rich pistachio flavor, making them perfect for breakfast or an anytime snack.

If you love pistachio desserts, these muffins are about to become a favorite. They are soft, moist, and full of nutty flavor. I love that they’re easy enough to make for busy mornings and good enough to share with family or friends. My kids love these pistachio muffins and always always ask me when I can make them next.

You may also love my pistachio cheesecake, or for something more savory, my pistachio-crusted salmon.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

20 mins

Ingredients needed

Below is a list of ingredients you will need to make these muffins. Full measurements are listed in the recipe card below.

Flour: I used all-purpose flour, but wheat flour or gluten-free flour will also work.
Eggs: needed as a binder, and you can swap them with egg substitute for a vegan option.
Baking essentials: Baking powder, baking soda, and salt
Coconut oil, or any other neutral-tasting oil. Melted butter will work too.
Granulated cane sugar: This is what I use mostly, but other types of sugar will do.
Yogurt: Plain Greek yogurt or sour cream. If you only have vanilla yogurt, it will work just fine.
Almond milk, or any milk of your choice.
Pistachio butter or pistachio cream: or you can use store-bought.
Pure almond extract and vanilla extract: Or you can choose to use only vanilla.
Roasted Pistachios, optional for topping: can be salted or unsalted.

How to make pistachio muffins

Preheat the oven to 375°F and line a 12-cup muffin pan with liners.

process shot to mix the eggs, yogurt, oil, and pistachio butter in a bowl.

Combine the wet ingredients: In a bowl, whisk sugar, pistachio butter, coconut oil, eggs, Greek yogurt, milk, almond extract, and vanilla until smooth.

Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

mixing the flour and adding it over the wet pistachio mixture.

Combine the dry and wet ingredients, mixing gently until just combined. Don’t overmix.

Divide the batter evenly among the 12 muffin liners and sprinkle the chopped pistachios on top.

mixing the pistachio butter and adding it to the muffin pan.

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

For a greener color, add a drop or two of natural green food coloring, but it’s not necessary.
Allow the muffins to cool for 5 minutes before removing from the pan.
You can add the chopped pistachios in the batter if you prefer.
Consider adding some chocolate chips.
Any flour will work, but be mindful when using almond flour, you will need a lot more almond flour to get the right consistency, and it will be quite moist.

Common Questions

What if i don’t have pistachio butter?

You can make pistachio butter at home, or you can swap it with any nut butter of your choice.

How long does it last?

These muffins will last up to 7 days in the fridge if stored in an airtight container.

Can it be made vegan?

Yes. You can make it vegan by using an egg substitute and a plant-based yogurt instead.

Can I freeze these muffins?

These muffins can definitely be frozen for up to 3 months. Wrap them well or place them in a freezer-safe container before freezing. Thaw by leaving them in the fridge overnight.