Pistachio Muffins

These quick and easy pistachio muffins are made with pistachio flour so they're naturally gluten free and full of pistachio flavor.

Course Baked Good

Cuisine American

Prep Time 10

Cook Time 22

Servings

Calories 241kcal

Author Christy Gurin

Equipment

1 Bowl or can use blender or food processor
1 Hand mixer or wire whisk or stand mixer
1 Rubber spatula
1 Muffin Tin
12 Muffin liners oil or butter can be used instead

Ingredients

2 cups pistachio flour or 1 1/2 cups pistachios, see notes
1/3 cup coconut flour
1/2 teaspoon salt leave out if making your own pistachio flour out of salted pistachios, see notes
1/2 teaspoon baking soda
1 teaspoon baking powder
½ - 1 teaspoon matcha powder optional for color, can use a drop of food coloring instead or leave out
3 eggs room temperature
1/3 cup honey or agave syrup
2/3 cup plain unsweetened almond milk or milk of choice
1/2 cup melted coconut oil
1 teaspoon vanilla extract
1 ½ teaspoon almond extract
2 Tablespoons pistachios coarsely chopped
2 Tbsp. powdered sugar optional

US Customary - Metric

Instructions

Preheat oven to 350° F (175° C).
Line a muffin tin with 12 liners or grease each nonstick muffin indent liberally with oil, coconut oil or butter.
Add pistachio flour, coconut flour, salt, soda, baking powder, and matcha (if using) to a small sized bowl and use a wire whisk to mix together. See notes for instructions on making in a blender and/or making pistachio flour from pistachios.
Into the same bowl add eggs, honey, almond milk, coconut oil, vanilla and almond extract and whisk until well incorporated.
Pour batter into prepared muffin tin or use a measuring cup to drop in, evenly distributing between all 12 holes.
Sprinkle crushed pistachio on top of each one, dividing between the 12 muffins.
Place muffin tin in oven and bake for 20- 24 minutes until muffins are cooked through (if needed, test by sticking a toothpick into the center - it will come out mostly clean when muffins are ready).
Remove muffins from oven and let cool in the pan for 10 minutes before removing and letting cool completely on a wire cooling rack.
OPTIONAL: once cool, use a fine mesh sieve to dust powdered sugar over the top of the muffins for visual appeal.

Video

Notes

To make in a blender – replace steps 3 and 4 with the steps below.

3. Place 1 ½ cups pistachios, coconut flour, baking soda, baking powder, matcha and salt (leave salt out if using roasted salted pistachios) to a high speed blender or food processor and pulse for short bursts until it becomes the consistency of flour. Use a rubber spatula to scrape the sides of the blender every few pulses to make sure it all gets blended evenly.

4. Add eggs, honey, almond milk, coconut oil, vanilla and almond extract and pulse until mixed in, scraping down the sides with a rubber spatula to make sure it gets evenly mixed (don’t over mix). Follow the rest of the recipe as written.

If using roasted salted pistachios: it is ideal to use pistachio flour or unsalted raw pistachios to make your own but the roasted salted kind that is sold for snacking will work, the end result will just be saltier than it would be otherwise. To make this work, leave out the added salt in the recipe. Don’t rinse the salt off the nuts being used for flour unless you have enough time to let them sit and dry overnight before grinding. You can rinse the salt off of the 2 Tablespoon of nuts that are crunched for topping though to reduce the salt a little bit.

Storage - once fully cooled, muffins will keep in a sealed container on the counter for up to three days and 4-5 days in the refrigerator. For longer storage, freeze for up to two months in a tightly sealing freezer bag. To defrost, either allow the muffin to defrost in the refrigerator overnight or microwave for about 45 seconds. If microwaving, eat quickly after or texture will not retain moistness.

To make vegan - to make vegan, swap honey for agave syrup or pure maple syrup and the eggs for an egg replacement like Ener-G.

For mini muffins - this recipe will make 20 mini muffins. Bake them for 10-12 minutes.

Muffin liner substitute - if you don't have muffin liners grease each muffin cup using a paper towel to add a thick layer of butter or coconut oil. Use a rubber spatula to carefully go around each muffin about 5 minutes after removing from the oven to prevent sticking.

Nutrition