Name: Soft Pistachio Muffins with a Sugary Crunch : Bakery Style at Home
Ingredients: 1 ½ cups all-purpose flour (or swap ½ cup for cake flour for extra tenderness); ½ cup unsalted shelled pistachios, ground; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs, room temperature; ½ cup plain yogurt or sour cream; 1 tsp vanilla extract; ½ tsp almond extract (optional, enhances nutty flavor); ¼ cup milk; Green food coloring (optional); ⅓ cup chopped pistachios + 2 tbsp coarse sugar for topping

Description

Ever walk into a bakery and feel instantly enchanted by the smell of fresh coffee and the sight of towering muffins with golden, slightly cracked tops? Let’s capture that magic right in your own kitchen! These soft pistachio muffins are tender, moist, and bursting with subtle nutty flavor, topped with a crunchy sugar-and-pistachio crown. No fancy skills required—just a love for baking and a little patience.

Ingredients

Scale

1 ½ cups all-purpose flour (or swap ½ cup for cake flour for extra tenderness)
½ cup unsalted shelled pistachios, ground
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
½ cup plain yogurt or sour cream
1 tsp vanilla extract
½ tsp almond extract (optional, enhances nutty flavor)
¼ cup milk
Green food coloring (optional)
⅓ cup chopped pistachios + 2 tbsp coarse sugar for topping

Instructions

Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease generously.
Mix Dry Ingredients: Whisk together flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar: Beat butter and sugar for 2–3 minutes until pale and fluffy.
Add Wet Ingredients: Beat in eggs one at a time, then mix in yogurt, vanilla, almond extract, and food coloring if using.
Combine Wet & Dry: Add dry ingredients in thirds, alternating with milk, mixing gently until just combined. Lumps are okay!
Portion & Top: Scoop batter into muffin cups. Sprinkle tops with chopped pistachios and coarse sugar.
Bake: Bake 20–25 minutes. Toothpick inserted should come out with a few moist crumbs, not wet batter.
Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Avoid Overmixing: Mix just until dry ingredients disappear for tender muffins.
Check Leaveners: Old baking powder or soda can prevent proper rise.
Don’t Skip Resting: Cooling 5 minutes in the pan prevents soggy bottoms.
Freezing: Wrap cooled muffins individually; store in freezer bag up to 3 months. Thaw at room temperature or warm gently.