👩🍳 Instructions
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1
Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
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2
Spread ½ cup of the shelled pistachios on a small baking sheet. Toast in the preheated oven for 5-7 minutes, until fragrant. Let cool completely.
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3
Once cooled, combine all 1 ½ cups of pistachios (toasted and untoasted) in a food processor. Pulse until coarsely ground, like a coarse meal, not a fine powder. Reserve 2 tablespoons of the ground pistachios for topping.
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4
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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5
In a separate medium bowl, whisk together the melted butter, eggs, buttermilk, vanilla extract, and almond extract (if using).
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6
Pour the wet ingredients into the dry ingredients. Add the remaining ground pistachios (not the reserved topping). Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.
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7
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
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8
Sprinkle the reserved 2 tablespoons of ground pistachios over the tops of the muffins.
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9
Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 13-18 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
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10
Let muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
💡 Notes
For the best flavor and texture, ensure your eggs and buttermilk are at room temperature. If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling the rest with regular milk to make 1 cup. Let sit for 5-10 minutes before using. Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
