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Pistachios Please!
I’m obsessed with everything pistachios –Pistachio Cake, Pistachio Pudding, Pistachio Cookies, Pistachio Pasta, and now these lemony pistachio muffins! They are easy to make, quick to bake and have such a fresh and light flavor.
I use my homemade pistachio butter which is just pistachios and a little avocado oil in the batter along with greek yogurt for moisture, so there’s no oil or butter in the recipe. It’s guaranteed to be a crowd pleaser and it’s such a fun color to kick off spring or add to your holiday dessert table.
Happy Baking!
– Yumna
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 lemon zest and juice, divided
- 2 large eggs
- ¾ cup whole milk Greek yogurt
- ½ cup whole milk
- ½ cup pistachio butter
- 1 teaspoon vanilla extract
Pistachio Glaze optional
- ½ cup powdered sugar
- 1 tablespoon pistachio butter
- 2 teaspoons milk as needed
- Finely ground pistachios for topping
Instructions
- Preheat the oven to 350˚F and line a 12-cup muffin tin with parchment paper liners.
- In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, combine the sugar and lemon zest. Use your fingers to massage the zest into the sugar until fragrant and moist. Whisk in the eggs, Greek yogurt, milk, pistachio butter, lemon juice and vanilla.
- Add the flour mixture on top of the wet mixture and whisk until just combined, with no streaks of flour remaining.
- Allow the batter to rest for 10 minutes. Then, fill each prepared muffin cup with batter.
- Bake for 17-19 minutes or until a toothpick or cake tester inserted in the center comes out clean.
- Allow muffins to cool in the muffin pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Optional glaze topping: Whisk together the powdered sugar, pistachio butter and lemon juice with powdered sugar to create a glaze. Drizzle the glaze over the muffins on the wire rack on top of a sheet pan or parchment paper and enjoy!
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Pistachio Muffin recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Turn them into bakery style muffins: Begin baking at 425˚F for the first 5 minutes to achieve a taller bakery-style muffin top. Then, continue baking for an additional 10-12 minutes at 350˚F for the remainder of the time.
- Add more pistachios: Add crushed pistachios to the batter for a crunchier bite, or top the muffins with them like I did.
