Pin It These green pistachio muffins deliver a moist, fluffy texture bursting with natural nuttiness. Ground pistachios mixed with a blend of flour, baking agents, and dairy create a tender crumb. A sweet glaze made from powdered sugar, milk, and vanilla complements each bite, while extra chopped pistachios add crunch and color. Ideal for breakfast or an indulgent snack, these muffins are simple to prepare with accessible ingredients and basic kitchen tools.
The first time I made these, my kitchen smelled like abakery in morning thanks to that gorgeous toasted pistachio fragrance filling every corner.
I brought a batch to my sisters brunch last spring, and her kids kept sneaking back to the counter for third and fourth helpings.
Ingredients
- Shelled unsalted pistachios: Grinding these fresh releases oils that make the muffins incredibly moist and aromatic
- All-purpose flour: Provides structure while keeping the crumb tender and light
- Baking powder and baking soda: Together they give the muffins their perfect rise and fluffy texture
- Salted butter: Using room temperature butter helps create that tender crumb we all love
- Greek yogurt: This secret ingredient keeps the muffins moist for days and adds a lovely tang
- Green food coloring: Totally optional but makes these instantly recognizable and fun
Instructions
- Grind the pistachios:
- Pulse the nuts in short bursts checking frequently to avoid turning them into butter
- Whisk the dry ingredients:
- Combine the ground pistachios with flour baking powder baking soda and salt in one bowl
- Cream the butter and sugar:
- Beat together until pale and fluffy then add eggs one at a time
- Add the wet ingredients:
- Mix in yogurt milk vanilla and almond extract along with any food coloring
- Combine everything:
- Fold the dry ingredients into the wet mixture just until no flour streaks remain
- Bake to perfection:
- Fill the muffin tins three quarters full and bake until a toothpick comes out clean
- Make the glaze:
- Whisk powdered sugar with milk and vanilla until smooth then drizzle over cooled muffins
Pin It These became my go to when I need something that feels special but does not require hours in the kitchen.
Making Them Ahead
I love that I can bake a double batch on Sunday and freeze the unglazed muffins for easy weekday breakfasts throughout the month.
Getting That Vibrant Green
Gel food coloring works better than liquid for that rich emerald hue but start with just a tiny bit you can always add more.
Serving Suggestions
These are perfect alongside a cup of coffee or tea but I have also served them with vanilla ice cream for dessert.
- Warm them slightly before serving for extra comfort
- Sprinkle the glaze immediately while it is still wet so the pistachios stick
- Store unglazed muffins in an airtight container for up to three days
Pin It Hope these bright green beauties bring as much joy to your kitchen as they have to mine.
Recipe Questions
- → What gives these muffins their green color?
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A few drops of green food coloring or gel are added to the batter to enhance the pistachio’s natural green hue.
- → Can I substitute Greek yogurt in the batter?
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Sour cream can be used as a substitute for Greek yogurt to maintain moisture and tenderness.
- → How do I ensure the pistachios are properly incorporated?
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Pulse shelled pistachios in a food processor until finely ground but not paste-like, then mix with dry ingredients before folding into wet ingredients.
- → What is the best way to add the glaze?
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Whisk powdered sugar with milk and vanilla until smooth, drizzle over cooled muffins, and sprinkle with chopped pistachios for garnish.
- → Can these muffins be stored or frozen?
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They freeze well without the glaze; add the glaze after thawing to preserve freshness and texture.
