Pistachio Muffins
A delicious and straightforward muffin made with some baking essentials and pistachio butter. Easy and perfect for breakfast, a snack, or dessert.
Servings: 12 Muffins
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 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 of1/4 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
- Note: For a greener color, add a drop or two of natural green food coloring, but it’s not necessary
- Use any flour of your choice. It can be made with Gluten-free flour as well.
- If you prefer adding the chopped pistachios to the batter, you can.
Nutrition
Calories: 279kcal | Carbohydrates: 32g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 197mg | Potassium: 139mg | Fiber: 2g | Sugar: 14g | Vitamin A: 64IU | Vitamin C: 0.1mg | Calcium: 115mg | Iron: 2mg