💭 Why you’ll love this recipe
Unique flavor. This muffin offers a distinct, nutty flavor that’s a refreshing twist from traditional muffin flavors like blueberry and banana. It will quickly become your new favorite once you taste it! Easy to make from scratch. This recipe is super simple and comes together in under an hour, and only 20 minutes of prep time! Great make ahead recipe. The muffins stay fresh for up to four days when stored properly, so it’s a great make-ahead breakfast or snack.
Variations & Substitutions
Butter. Use unsalted butter and soften it to room temperature. If using salted butter, skip adding extra salt. You can also use vegetable oil. Sugar. Use light brown sugar for a sweet, caramelized flavor. Eggs. Use room temperature eggs or substitute with flax eggs. Sour cream. Substitute with Greek yogurt. Lemon zest. Adds a citrus flavor that complements the sweetness of the muffins. Optional. Add a drop of vanilla extract or almond extract for a richer flavor.
📖 How to make bakery style pistachio muffins
Step 2:Preheat the oven to 400°F (204°C). Prepare 12 muffin tins by spraying with non-stick spray or lining them with cupcake liners or separate silicone muffin cups. Set aside.
Make sure your butter, eggs, and sour cream are at room temperature to create a smooth batter and ensure even baking. Mix the lemon zest with the sugar before creaming to release more citrus oils (if you want to enhance the taste of citrus in your muffins) Fold ingredients gently and mix only until the ingredients are just combined. Overmixing can result in dense muffins. Use an ice cream scoop to ensure even batter distribution in the muffin tin. Sprinkle the chopped pistachios on top evenly to prevent sinking. Start baking at a high temperature to create a dome shape on the muffins. Reduce the oven temperature after 5 minutes to ensure the muffins cook through without burning. Check for doneness. When testing for doneness, a toothpick should come out clean or with a few moist crumbs but not a wet batter.
🍴 How to serve pistachio muffins
The best part about these bakery style muffins is that they’re not too sweet, so you can serve them for breakfast, dessert, or even as a snack. I love to serve this with fresh fruit, yogurt, or oatmeal. It goes so well with my mango lassi in the summer and pumpkin spice latte during the Fall.
🍴Storage and reheating suggestions
To store leftovers, lay down a paper towel at the base of a long but shallow airtight container and then arrange the muffins in a single layer. You can also wrap them individually in a plastic wrap. To freeze them, do the same thing but store them in the freezer. When you’re ready to serve them, thaw for a few hours then pop them in the microwave and for about 45 seconds and they’re good to go!
🍴 More delicious breakfast recipes
If you like this recipe, don’t forget to check out my other breakfast recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
Note: This recipe was originally published on January 21, 2020 and it was updated on January 31, 2021 with detailed instructions and tips and tricks.
