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5 from 6 votes

Pistachio Muffins

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!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: Modern Italian
Servings: 12 muffins
Calories: 319kcal
Author: Emily Kemp


  • Food processor
  • 12 muffin cases


  • 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 teaspoon vanilla extract
  • Zest of half a lemon
  • 1 pinch of salt


  • 1-2 tablespoon white chocolate chips plus extra melted white chocolate for drizzling if desired.
  • 1-2 tablespoon roughly chopped pistachios


  • 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.



  • 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.


Calories: 319kcal | Carbohydrates: 33g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 105mg | Potassium: 181mg | Fiber: 2g | Sugar: 19g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg