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These Pistachio Muffins are super easy and effortless! Whipped up in a food processor and topped with white chocolate chips and pistachios for extra crunch! These soft and fluffy muffins are the perfect grab and go snack or relax with a cup of tea or coffee, enjoy!
When it comes to desserts and sweet treats pistachios are one of my favourite ingredients.
I also love my desserts to be super quick and easy and these muffins tick all the boxes!
They’re made using a food processor so there’s minimal prep (and mess) involved not to mention the fact that they are absolutely DELICIOUS!
The white chocolate chip topping just takes them to the next level, I even drizzle over some extra melted white chocolate when they’re done because there can never be too much white chocolate, right?!
And because pistachios and white chocolate is the BEST combo ever!
Ingredients
- Pistachios – shelled and unsalted
- Self-raising flour
- Light brown sugar – you can also use regular caster sugar
- Butter – softened at room temperature
- Eggs – large
- Sour cream – for an extra soft and fluffy texture
- Lemon zest & Vanilla
- White chocolate chips & extra pistachio – for topping before baking, the combo is delish and gives crunch and added texture to the muffins!
How to Make Pistachio Muffins – Step by Step
Put the pistachios in a food processor and blitz to a fine crumb (photo 1).
Tip out into a large bowl and mix with the flour and sugar until thoroughly mixed (photo 2).
Add all ingredients into the food processor and blitz for a few seconds until thoroughly combined (it only takes a few seconds so don’t over mix) (photos 4 & 5).
Spoon the mixture into muffins cases and top with white chocolate chips and roughly chopped pistachios (photos 5 & 6).
Bake then let cool for 5 minutes before removing them to a cooling rack to cool completely (photo 7).
Drizzle with more white chocolate if desired (photo 8).
Variations and Serving Suggestions
I love these muffins just the way they are but there are few ways to switch them up;
- You can mix chocolate chips (of any kind) through the batter so they are studded throughout.
- Swap the lemon zest for orange zest.
- Mix through some coconut flakes or sprinkle them on top if you love coconut.
- Melt some white chocolate and drizzle it on top after baking.
- Sprinkle different nuts on top (any you like) for a different flavour.
Top Tips for Making Pistachio Muffins
- Make sure to use large eggs at room temperature.
- Your butter must be softened, check out our post for the easiest way to softened butter (in 5 mins).
- Make sure your pistachios are unsalted.
- To check the muffins are done insert a toothpick into the center of one muffin, if it comes out clean they are cooked. If the toothpick has any wet batter on it then cook for a few minutes longer.
- let the muffins cool completely before serving.
- The muffins will keep well for up to 5-7 days or can be frozen. Thaw as needed and crisp up in a hot oven.
More Sweet Treats You Might Like;
- Pistachio Cake with Strawberries & Cream
- Apple Olive Oil Cake
- White Chocolate Panna Cotta
- Lady’s Kisses – Baci di Dama (Italian Cookies)
If you tried these Pistachio Muffins or any other recipes on my blog please be sure to leave me a comment below to let me know how you got on, I love hearing from you. You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Pistachio Muffins
Equipment
- Food processor
- 12 muffin cases
Ingredients
- 1 cup pistachios, shelled and unsalted (150g)
- 1.5 cups self raising flour, 220g
- 1 cup golden caster sugar, 200g
- ½ cup butter, softened at room temperature (115g/1 stick)
- 3 large eggs
- 1 cup sour cream, 260g
- 1 tsp vanilla extract
- Zest of half a lemon
- 1 pinch of salt
Topping
- 1-2 tbsp white chocolate chips, plus extra melted white chocolate for drizzling if desired.
- 1-2 tbsp roughly chopped pistachios
Instructions
- Preheat the oven to 350F/180C and line a muffin pan with 12 muffin cases.
- Put the pistachios in a food processor and blitz to a fine crumb.
- Tip out into a large bowl and mix with the flour and sugar until thoroughly mixed.
- Add all ingredients (except topping ingredients) into the food processor and blitz for a few seconds until thoroughly combined (it only takes a few seconds so don't over mix).
- Spoon the mixture into muffins cases and top with white chocolate chips and roughly chopped pistachios.
- Bake for 25 minutes or until an inserted toothpick comes out clean.
- Let cool for 5 minutes before removing them to a cooling rack to cool completely
- If desired, drizzle with extra melted white chocolate.
Video
Notes
- Make sure to use large eggs at room temperature.
- Your butter must be softened, check out our post for the easiest way to softened butter (in 5 mins).
- Make sure your pistachios are unsalted.
- To check the muffins are done insert a toothpick into the center of one muffin, if it comes out clean they are cooked. If the toothpick has any wet batter on it then cook for a few minutes longer.
- let the muffins cool completely before serving.
- The muffins will keep well for up to 5-7 days or can be frozen. Thaw as needed and crisp up in a hot oven.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These turned out so good! I used raw pistachios and added in some white chocolate chips to the batter (rather than on top). They turned out super moist and not overly sweet (which I love). I’ll be bookmarking this recipe.
Wow, first time adding pistachios in my muffins and my family is raving about it. I guess I’ll be baking with more pistachios from now on. 🙂
Now this is the muffins recipe to keep handy. Fantastic muffins and a very easy recipe to follow. Just perfect for what I need!
I absolutely love pistachios but I rarely ever bake with them!! These muffins look perfectly sweet and great for an easy weekend brunch! I think my kids would love them too!
Thanks so much Anjali, I love baking with pistachios!
These pistachio muffins look great! Love the addition of white chocolate chips, gives it that little added extra yumminess!
Thanks so much Tisha!
What a fantastic flavor combination in these muffins. I can’t wait to taste them.