Pistachio Muffin Recipe

5 from 1 vote

This pistachio muffin is made with pistachio butter and crushed pistachios, with no food coloring, and Greek yogurt for the best texture.

Prep Time10

Cook Time18

Total Time28

Servings: muffins

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!

Storage: Kept in an airtight container in the fridge, these pistachio muffins will last for up to a week.

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