Easy Bakery-Style Pistachio Muffin Recipe

Hear me out, this pistachio muffin recipe is the bakery-style treat that’s about to become your new go-to. It’s soft, fluffy, just sweet enough, and has that rich, nutty pistachio flavor I’m sure you will love. Believe me, these little pistachio muffins deliver on both texture and taste, and you’re going to LOVE THEM !

Why does This Recipe Work?

There’s a reason this recipe is an absolute banger:

• The muffins have a soft & fluffy texture, thanks to just the right ratio of eggs, butter (or alternative) and flour (or alternative).
• We use real pistachio flavor, from both pistachio paste & crushed pistachios.
• It’s a simple recipe, no mixer, no complicated steps. Just basic ingredients and two bowls.
• And it gives the bakery style result, with golden tops, perfect rise, and that pistachio crunch on top of the muffins.

If you’ve been searching for an easy go-to pistachio muffin recipe, THIS IS THE ONE !

Step-by-Step Instructions

Here we go:

• Preheat your oven to 180°C (or 356°F).
• In a bowl, whisk together the flour, the baking powder, and the salt. Leave aside
• In a second bowl, whisk the eggs with the sugar until well combined (it’s ok if it’s a bit grainy 😉).

• Add in the milk, the melted butter, and the pistachio paste (you can add 1 tbsp or 2, according to how rich you want the pistachio flavor to be). Whisk until smooth.

• Fold the dry ingredients into the wet mixture. Do NOT overmix, please stir just until combined.

• Add in about 40g of the crushed pistachios (we gotta save the rest for topping, girl).
• Line a muffin tray with muffin liners/muffin cups, and fill each about 2/3 full, for my regular size liners, one scoop of ice-cream was enough.
• Sprinkle the remaining crushed pistachios on top of the muffins, here I like to give it a bit extra crushed pistachios for the crunch.

• Bake for 20 to 25 minutes, or until golden.
• Let them cool before serving. I like to add some pistachio paste on top, or sometimes (If I have the patience to do so) I would even fill them with pistachio cream, uuuh they always turn out GODLY.

Here is a Step-by-step video of this recipe:

Dietary Alternatives

Vegan Alternatives:

• Replace the 2 eggs with 6 tablespoons of Aquafaba (that’s the liquid from a can of the chickpeas). For a better result, give the Aquafaba a quick whisk until it’s just a bit foamy, this gives your muffins an extra airy lift similar to eggs.
• Best is to use vegan butter, it will give you the same result as regular butter. If you don’t have access to vegan butter, just use sunflower oil, note that if you go with this alternative your muffins will be more moist, but they will be a flatter than with butter, taste won’t be affected..don’t worry !
• Swipe the milk for almond, soy, or oat milk. if you don’t have any in your cupboard, then just use water, I tested it with just water, and it turned out just fine 😀 !

Gluten-Free Alternatives:

For a gluten-free version of this recipe, use a 1:1 gluten-free all-purpose flour blend it’s better if you use one that includes a binding agent like xanthan gum or guar gum.
If you don’t have access to the gluten-free blend, try theloopywhisk’s homemade mix: just mix 100g of rice flour, 80g of almond flour and 80g of cornstarch. I tested this mix and was blown away by the result, it gives you the exact same result as regular flour, and makes the pistachio muffin recipe both safe for your health, and TOTALLY delicious !

Dairy-Free Alternatives:

Here, you can use the same alternatives suggested for the vegan version :

• Use plant-based milk (whichever you prefer) or you can even use just water.
• Replace butter ideally with vegan butter, or if you don’t have any, than sunflower oil, or even melted coconut oil.
  Everything else stays the same, and you get absolutely FABULOUS dairy-free pistachio muffins!