Pistachio Muffins

These pistachio muffins are hands-down delicious and so easy to make! They are filled with real pistachios in every bite and have perfectly domed tops for a stunning, bakery-style appearance!

5 from 3 votes

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Prep Time: 15

Cook Time: 18

Total Time: 33

Servings: muffins

Equipment

12-count muffin pan
12 muffin liners
Food processor

Ingredients

1 and ½ cups all-purpose flour
½ cup roasted and salted pistachios
¼ teaspoon salt*
2 teaspoons baking powder
½ cup vegetable oil
½ cup granulated sugar
¼ cup brown sugar, packed
2 large eggs
½ cup whole milk
chopped pistachios and sparkling sugar, optional, for topping

Instructions

Preheat your oven to 350°F. Line a 12-count muffin pan with liners and lightly spray the inside of the liners with non-stick spray.
Add the all-purpose flour, baking powder, salt, and pistachios to a bowl of a food processor and pulse to combine. Don't worry about getting the pistachios completely ground, a few chunks are okay and add great texture to the muffins!
In a large bowl, mix the vegetable oil, brown sugar, and granulated sugar. Mix in the eggs until combined.
Add about half of the dry ingredients and mix until just combined. Mix in the whole milk, then add the remaining dry ingredients and mix until combined.
Scoop the batter into the muffin liners and sprinkle the tops with chopped pistachios and sparkling sugar, if desired.
Bake for 18-20 minutes, or until a toothpick comes out clean.

Notes

Store the muffins in an airtight container and keep at room temperature for 4 days. You can also freeze the muffins for up to 3 months.

*If you don't have a food processor you can add the pistachios to a large plastic bag and use a rolling pin to grind them into a finer consistency.

*If your pistachios are unsalted increase the added salt to ½ teaspoon.

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