Pistachio Muffin Recipe

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with butter.

In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, salt, and ground pistachios until well combined.

In another bowl, combine the wet ingredients: melted butter, eggs, milk, and vanilla extract. Whisk until smooth.

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon just until combined; be careful not to overmix. The batter should be slightly lumpy.

Fold in the chopped pistachios for added texture and flavor.

Evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full.

Sprinkle a few extra chopped pistachios on top of each muffin for garnish.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Once baked, remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.