Description
These Easy Bakery Style Pistachio Muffins are moist, flavorful, and packed with crunchy pistachios. Perfect for a breakfast treat or afternoon snack, they combine the richness of butter and buttermilk with the subtle nuttiness of pistachios, delivering a delicious bakery-quality muffin you can make at home.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Add-ins
- 1 cup unsalted pistachios, chopped
Optional
- Powdered sugar for dusting
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners for easy removal.
- Combine butter and sugar: In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and well incorporated.
- Add eggs and liquids: To the butter mixture, add the eggs, buttermilk, and vanilla extract. Whisk until the batter is smooth and uniform.
- Mix dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, gently folding with a rubber spatula just until no streaks of flour remain. Be careful not to overmix to keep the muffins tender.
- Fold in pistachios: Gently fold the chopped pistachios into the batter to ensure they are evenly spread throughout.
- Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
- Cool muffins: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely.
- Optional finishing touch: Before serving, dust the cooled muffins with powdered sugar for an extra touch of sweetness and presentation.
Notes
- Use room temperature eggs for easier mixing and better batter consistency.
- Do not overmix the batter; this will keep the muffins light and fluffy.
- Chopped pistachios can be lightly toasted for an extra nutty flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar if unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: pistachio muffins, easy muffins, bakery style muffins, breakfast muffins, nut muffins, buttermilk muffins
