You guys know I have a love affair with pistachios, right? I mean, yes pine nuts will always be my number one… but pistachios?! Pistachios are high up.
It’s funny because whenever I obsess even a little bit over another nut, I feel kinda… kinda guilty. Like I’m cheating on my precious pine nuts.
It sounds ridiculous, but it’s true.
If you feel like I feel about pistachios, maybe check out this pistachio butter, these pistachio cookies, or this delicious spring salad with a really fun pistachio crunch. I’m really pumped to add these pistachio muffins into the lineup.
With St. Patrick’s Day and Easter around the corner, I’m trying to think of some fun pretty colored festive food to make. Green spinach pancakes are already checked off my list so you know what’s next? These pistachio muffins.
These Pistachio Muffins are…
So let me tell you a bit about these fluffy muffins of joy. First of all, they’re nutty, have a sweet crunchy topping, are made completely in the food processor (or blender), are fluffy (yep I already said fluffy but felt like I needed to say it again) and MOIST. Moist, my friends.
Salted v. Unsalted Pistachios
I bought roasted and salted pistachios, but I think raw or just roasted unsalted pistachios would be best because then you can really control the amount of added salt.
If you have salted pistachios, leave out the added salt later in the recipe. You don’t want too salty muffins!
If you have unsalted pistachios, go ahead and add in that salt.
Ingredients for Pistachio Muffins
- pistachios (raw or roasted but try to find unsalted)
- blanched almond flour
- baking soda
- baking powder
- salt (optional, use ONLY if your nuts are unsalted)
- coconut sugar
- an egg
- vanilla extract
- unsweetened almond milk (or favorite milk)
- agave nectar (honey or maple syrup works too)
How to Make Pistachio Muffins
Place the pistachios, almond flour, coconut sugar, and baking soda in the food processor and process until combined and all the pistachios are chopped up to a meal.
Add the egg, splash of vanilla, and milk. Blend again until completely combined.
Line the muffin tins with liners (wait, I feel like that’s redundant). I used an ice cream scooper to scoop the batter into each liner. Mine made about 11.
Rinse out the food processor and add the pistachios for topping and agave nectar (honey or maple syrup works too).
Process until they’re all chopped up and resemble and nutty pesto.
Place a small dollop on top of each muffin and bake for 15 – 20 minutes. Check on the at the 15 minute mark and keep them in for additional minutes as needed.
Transfer to a cooling rack and enjoy!!
Moist + Nutty Pistachio Muffins
Pistachio Muffins are moist and nutty, they’re perfect for breakfast, dessert and snacking in between! Super simple to make and gluten free!
Ingredients
- 1 cup pistachios (raw or roasted)
- 1 1/2 cup blanched almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt (optional, use ONLY if your nuts are unsalted)
- 1/2 cup coconut sugar
- 1 egg
- splash vanilla extract
- 1/4 cup unsweetened almond milk (or favorite milk)
- 1/4 cup pistachios (for topping
- 1 tablespoon agave nectar (honey or maple syrup works too)
Instructions
- Preheat oven to 350F.
- Place the pistachios, almond flour, coconut sugar, and baking soda in the food processor and process until combined and all the pistachios are chopped up to a meal.
- Add the egg, splash of vanilla, and milk.
- Blend again until completely combined.
- Line the muffin tins with liners (wait, I feel like that’s redundant).
- Divide the batter into 11 of the tins. I used an ice cream scooper to scoop the batter into each liner.
- Rinse out the food processor and add the pistachios for topping and agave nectar (honey or maple syrup works too) to the food processor.
- Process until they’re all chopped up and resemble and nutty pesto.
- Place a small dollop on top of each muffin and bake for 15 – 20 minutes.
- Check on the at the 15 minute mark and keep them in for additional minutes as needed.
- Transfer to a cooling rack and enjoy!!
Enjoy!! xo
Jean says
I DO love these muffins. They seem so simple yet when I get that bite with the bit of topping on it i feel like it sort of melts in my mouth. Just good flavor with pistachio in my opinion. I was running out of pistachios so I also used almonds in the batter.
My husband really likes the, too, and didn’t even realize they were gluten free!
I’m finding several recipes to try on your site. I like using almond/coconut flour as opposed to gluten free blends which rely on rice flour and it seems you have many!
Scones are next….
Lindsay Grimes Freedman says
Aren’t they such a fun muffin? I love the flavor!! So happy you guys enjoyed them too! xo
Tomekia says
These muffins sound delicious! Can I use a blender to make these?
aliya says
Thanks for sharing! This recipe is sooo delicious, I make it regularly. This time I added in some ground cardamon and rose water, it makes these already amazing muffins even better 🙂
Lindsay Grimes Freedman says
How delicious! I have to try them with your add-ins! xo
Protima says
What other sugar can I use in place of coconut sugar? Would sugar in the raw work?
Lindsay Grimes Freedman says
Another granular sugar would work!
Lauren Hobson says
Made these with some leftover pistacios we had. Added some dried cranberries and white chocolate to a few as well. My house smells amazing while baking. They are very tender and tast fantastic. Love that theyare made in food processor!
Lindsay Grimes Freedman says
Aren’t they so fun? I love pistachio everything!! xo
Tomekia says
These muffins sound delicious! Can I use a blender to make these?