Pistachio Muffins
Updated Jun 17, 2025
Try these easy pistachio muffins made with pistachio butter but not butter or oil! They come out a beautiful green color, moist, and so good!
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Pistachios, Please!
Pistachios may be having a moment on social media, but in my house, they’ve always been a staple. Growing up with Lebanese parents, pistachios showed up in everything, from cookies to desserts to even savory dishes (check out my list of pistachio recipes below). So, making pistachio muffins just feels like a natural extension of that.
These muffins are soft, lightly sweet, and actually taste like pistachio because I use pistachio butter in the batter (and in the optional glaze if you’re feeling extra). They’re a fun twist on something familiar, and if you already keep pistachios in the pantry, you’re halfway to muffins.
Happy Baking!
– Yumna
Pistachio Muffin Ingredients
- Dry ingredients: You’ll need flour, baking powder, salt, granulated sugar, and powdered sugar. If you’re gluten-free, use your favorite gluten-free flour blend.
- Wet ingredients: This easy pistachio muffin recipe calls for lemon, eggs, Greek yogurt, milk, vanilla extract, and, of course, pistachio butter!
- Pistachios: This is optional, but I like topping the muffins with finely ground pistachios.
How to Make Pistachio Muffins
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 milk 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!
Notes
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 Variations
- Add spices. I think these pistachio muffins recipe with real pistachios are perfect as-is, but you could add a ½ teaspoon of cinnamon, cardamom, or ground ginger.
- Switch up the citrus. Instead of lemon, use the same amount of orange juice and zest.
- Add chocolate. If you’ve seen the Dubai chocolate bar, you know chocolate and pistachio go well together! Add a ½ cup of semisweet or dark chocolate chips to the muffin batter.
Recipe Tips
- Turn them into bakery-style muffins. Begin baking at 425˚F for the first 5 minutes to get a tall, 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. For crushed pistachios, I place the nuts in a food processor and blitz them until they’re crumbly.
- Avoid over-mixing. That’ll make these muffins dense! I recommend mixing the muffin batter until just combined, and when you can no longer see any white streaks of flour.
- Glaze the muffins on a cooling rack. If you’re going to use the glaze (and I recommend you do!), place the muffins on a cooling rack first. That way, any extra glaze drips down and doesn’t make the bottoms of the muffin wrappers sticky.
Comments
It was so good! I baked it for my family and they loved it too! I will definitely be baking this again.
Yay, so happy they were a hit! Thank you so much!!
Hello! The glaze ingredients lists milk, but the instructions to make it mention lemon juice (not milk). Which liquid is used for the glaze? Thanks!
Sorry about that! I tested with both and found the lemon to be a little too strong with the lemon already in the pistachio muffins, so I ended up going with milk! I just updated the recipe card. Enjoy!