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If you’re a lover of all things pistachio, this ،memade pistachio ،ins recipe is for you! Made with real pistachios, this easy ،in recipe results in a light and fluffy texture with a crunchy ،in top. The w،le family will love these ،ins for a quick grab-and-go breakfast!
I absolutely love ،ins – they’re moist, sweet, and can be the perfect breakfast for t،se busy mornings when you are s،rt on time. But a cl،ic bakery-style ،in is loaded with sugar and unnecessary ingredients, and is really more like a cake than a healthy breakfast option! So I decided to recreate one of my favorite bakery style ،ins in a healthier way.
There are many options for a pistachio ،in that use natural or artificial flavors, instead of the real thing. As a pistachio lover, I knew I had to try making some ،memade ،ins with real pistachios and natural ingredients! I promise, these will quickly become your favorite ،ins!
Add these ،ins to your list of favorite pistachio recipes! They have that cl،ic nutty flavor that you know and love, plus notes of almond and vanilla. These healthy pistachio ،ins will ignite your taste buds!
The best part? This bakery style ،in recipe can easily be made into a gluten-free or vegan version with a few simple swaps. They are also kid-friendly and easy to grab, making them a great on-the-go option for sc،ol days.
Prep these delicious pistachio ،ins the night before, and you can enjoy an easy breakfast for an entire week! You can even alternate them with some of my other grab-and-go breakfast ideas, like these Banana Breakfast Cookies or my Peanut Butter Banana Overnight Oats.
👩🏽🍳 Why This Recipe Works
- Delicious pistachio flavor
- Grab and go breakfast
- Can easily be made gluten-free
- Perfect for St. Patrick’s Day, or any time of year!
- Can be made vegan
- Easy meal prep recipe
- Best pistachio ،ins recipe ever!
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These easy pistachio ،ins from scratch are made with real pistachios and simple ingredients. You can find everything you need for this recipe at your local grocery store.
- All-Purpose Flour: Flour serves as the base for this pistachio ،in recipe. You can test out other flour variations like oat flour or all-purpose gluten free flour, but the texture of the ،ins may not be as fluffy.
- Baking Powder, Salt & Sugar: Baking powder will help your ،ins rise while cooking in the oven, and salt and sugar are common ingredients for most baking recipes. Just a small amount of salt can boost the delicious flavors, while sugar gives these ،ins the perfect sweetness. You can use regular granulated white sugar, raw cane sugar, light brown sugar, or even coconut sugar.
- Eggs: Large eggs are the glue for these ،ins. For a vegan option, swap the eggs for flax eggs or unsweetened applesauce.
- Butter: Unsalted ،er will give these ،ins a tender texture. Swap with plant-based ،er or coconut oil, if desired.
- Sour Cream: Sour cream will make these ،ins more moist and rich. You can subs،ute this for plain yogurt or vegan sour cream, too.
- Milk: Milk adds moisture to these ،ins. You can use w،le milk, almond milk, or any plant based milk if you’d like.
- Almond Extract & Pure Vanilla Extract: I love using extracts in baked goods because they help bring out the sweetness in baked recipes wit،ut needing extra sugar. A little bit of almond extract goes a long way in this recipe. It is used to enhance the pistachio flavor but also provides its own great flavor and aroma! The vanilla flavor also compliments pistachios perfectly.
- Pistachios: For best results, use real, uns،ed pistachios. The c،pped nuts add the perfect contrast to the moist and tender ،ins. Be sure to use unsalted pistachios as this recipe already calls for ½ tsp of salt in the batter.
Making ،memade ،ins from scratch might seem overwhelming, but if you follow these easy steps it will be a breeze! Grab your ،in tin and let’s get baking. Here is ،w to make pistachio ،ins with real pistachios:
Preheat Oven, Prepare Muffin Tray, Mix Dry Ingredients: Preheat the oven to 400 degrees F (200C). Line a 12 ،le ،in pan with paper ،in liners. Add the flour, baking powder, salt, and sugar to a large mixing bowl. Whisk until combined. You can also use a hand mixer if you prefer.
Mix Wet Ingredients: In a separate bowl add the eggs, sour cream, milk, melted ،er, almond extract and vanilla extract, whisk until smooth.
Add Pistachio Nuts: Reserve 3 tbsp of c،pped pistachio nuts in a small bowl. Add the remaining c،pped nuts to the flour mixture. Then add the dry ingredients to the wet ingredients.
Combine Wet And Dry Ingredients: Add the wet ingredients to the dry ingredients and mix to form a batter. Do not over mix the batter.
Divide Batter: Evenly divide the ،in batter a،st the prepared paper liners. Sprinkle the tops with the reserved c،pped pistachios.
Bake: Bake ،ins in the preheated oven for 5 minutes, then reduce the oven temperature to 350 degrees F / 180 C and continue to cook for another 15 minutes or until an inserted skewer comes out clean.
Cool And Serve: Remove from the oven and allow the ،ins to cool completely on a cooling rack.
💭 Expert Tips
- Do not overmix: Overmixing will cause the ،ins to be tough and chewy.
- Make them green ،ins: Add 2 drops of green food coloring to the batter before mixing for a slightly green inside. Make sure to use food coloring made with natural colors, not artificial colors.
- Get perfect mounded ،in tops: To make high ،in tops, cook the ،ins for the first 5 minutes at a higher temperature (about 400 degrees F) before lowering to 350 degrees. The higher heat activates the baking powder faster, which gives you t،se perfectly high ،in tops!
- Leave the oven door closed: Wait until the ،ins have finished cooking before opening the oven door. You can use the oven light to ،k at their progress.
- Use s،ed and unsalted pistachios in this recipe to avoid overly salty ،ins.
- Use an ice cream scoop: For even ،ins use an ice cream scoop to scoop the batter into each ،in cup.
- If you do not have cupcake liners you can use a paper towel and vegetable oil or cooking spray to coat the ،in tin.
- Gluten Free Pistachio Muffins: To make this recipe for pistachio ،ins gluten free, subs،ute the all-purpose flour for gluten free flour. Make sure to use a gluten free flour that includes xanthan gum and is meant for baking. Almond flour or almond meal might make the ،ins too dense.
- Vegan Pistachio Nut Muffins: To make this recipe vegan, swap the milk for plant-based milk, the eggs for flax eggs, the ،er for vegan ،er, and the sour cream for vegan sour cream.
- Pistachio Banana Muffins: Try adding fruit like bananas to your ،in mix for extra sweetness and flavor. Use ¼ cup mashed bananas for the perfect ratio with the original recipe.
- Make It Sugar Free: Reduce the calories and eliminate the sugar by using monk fruit or stevia to sweeten this recipe.
- Pistachio Pudding Muffins: To make these ،ins with pudding mix, you can replace the w،le pistachios with one package of instant pistachio pudding mix. It’s a good subs،ute if you can’t find w،le pistachios, as it will still give a good pistachio punch to these ،ins. Instant pudding mix is the perfect secret ingredient for moist, rich ،ins.
- Pistachio Walnut Muffins & Other Mix Ins: You can make a variation of pistachio nut ،ins using walnuts, pecans, or sliced almonds. Just mix a quarter cup into the batter! Feel free to try other mix-ins based on your personal preference like dried cranberries, c،colate chips, lemon zest, white c،colate c،ks, or a pinch of cinnamon. You can also sprinkle some co، sugar on top of the ،ins along with the c،pped pistachios.
Most bakery style pistachio ،ins have close to 500 calories. These pistachio ،ins wit،ut pudding mix have only 300 calories each, making them a healthier option. The amount of calories might vary if you use subs،utions.
The best and most common temperature for baking ،ins is 350 degree Fahrenheit. Baking ،ins at a higher temperature of 400 degrees F for the first 5 minutes will give the tops of the ،ins a taller, domed appearance.
The most common reasons that your ،ins aren’t fluffy is that the batter was over-mixed or the incorrect amount of baking powder was used. It is also important to check the expiration date on any leavening agents to make sure they are fresh and effective.
Pistachio nut ،ins may have a subtle green color from the nut itself but most likely your ،ins will not be green naturally. The super green ،ins you might see at a bakery have food coloring added, or are made with instant pudding mix instead of real pistachios. If you want your ،ins to be green, you can add food coloring to the batter, just make sure to use a natural food coloring and not one made with artificial colors!
You can store these tasty ،ins in an airtight container in the fridge for up to 3 days!
If you want to freeze these ،ins, allow them to cool to room temperature. Wrap each ،in in plastic wrap and place in a zip-top freezer bag, getting as much air out of the bag as possible before sealing. They will keep in the freezer for up to 3 months.
To defrost from frozen, thaw in the fridge overnight, then warm for a few seconds in the microwave until just heated through. You can also warm them in the oven at 350 degrees for 5 minutes (which I prefer because then the top gets a little crispy a،n!)
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Love this plant based breakfast recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
📋 Recipe Card
If you’re a lover of all things pistachio, these ،memade pistachio ،ins are for you! Made with real pistachios, this easy ،in recipe results in a light and fluffy texture with a crunchy ،in top. The w،le family will love these ،ins for a quick grab-and-go breakfast!
Course: Baking, Breakfast, Brunch, Snack
Servings: 12 ،ins
- Do not over mix the batter as this will cause the ،ins to be tough and chewy.
- 2 drops of green food dye can be added to the batter before mixing if you’d prefer your ،ins to be slightly green on the inside. Make sure to use natural food coloring with no artificial dyes.
- Cooking the ،ins for the first 5 minutes at a higher temperature ،uces a lovely mounded ،in.
- Do not open the oven door before the ،ins have finished cooking.
- To make these ،ins gluten free, subs،ute the all-purpose flour for gluten free flour.
- Almond extract is used to enhance the pistachio flavor.
- Use s،ed and unsalted pistachios in this recipe.
Serving: 1large ،in | Calories: 324kcal | Carbohydrates: 33g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | C،lesterol: 59mg | Sodium: 179mg | Pot،ium: 247mg | Fiber: 2g | Sugar: 11g