Pistachio Muffins

These pistachio muffins are super easy, soft fluffy, delicious and they’re packed with pistachio flavor. 

Pistachio Muffins

Prep Time 20 mins


Pistachio Paste

  • 1 1/2 cup shelled pistachios
  • 2/3 cup sugar

Pistachio Muffin Batter

  • 2 cups flour plus 2 tbsp
  • 1 cup almond flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp unsalted butter room temperature
  • 1 cup sugar
  • 2 large eggs plus 2 egg yolks
  • 1 tsp almond extract
  • 1 1/4 cup milk
  • 2 cups pistachios chopped

Crumb Topping

  • 1 cup flour
  • 1/3 cup pistachio paste
  • 1/2 cup light brown sugar
  • 1/2 tsp salt
  • 1/2 cup melted butter
  • 1/2 cup turbinado sugar (optional)


Pistachio Paste

  • Place the pistachios and 2/3 cup sugar in a blender or food processor. Pulse until the pistachios are a fine powder.
    2. Set aside.

Pistachio Muffin Batter

  • Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
    2. Combine flour, almond flour, baking powder, and salt into a bowl. Set aside
    3. With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.
    4. Add almond extract, eggs and egg yolks until well combined.
    5. Reduce speed to low; alternate adding flour mixture and milk.
    6. Gently fold in pistachios by hand.
    7. Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar crumb topping.
    8. Bake until light golden on top, about 30 minutes.

Crumb Topping

  • Whisk together flour, pistachio paste, brown sugar, and salt, in a bowl.
    2. Pour in melted butter and toss with a flexible spatula until large crumbs form.
    3. Sprinkle with turbinado sugar if desired.


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  1. Does the muffin batter required 2 additional cups of pistachios and or is that the paste you put in. Hard to tell from video.

    1. That is for the paste I put in.

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