Pistachio Muffins Vanilla Glaze (Printable)

Moist, nutty pistachio muffins topped with a fragrant vanilla glaze for a delightful treat.

# What You Need:

→ Muffins

01 - 1 cup shelled unsalted pistachios
02 - 1 3/4 cups all-purpose flour
03 - 1/2 cup granulated sugar
04 - 1/4 cup light brown sugar, packed
05 - 2 tsp baking powder
06 - 1/2 tsp baking soda
07 - 1/4 tsp salt
08 - 2 large eggs
09 - 1/2 cup whole milk
10 - 1/2 cup plain yogurt or sour cream
11 - 1/2 cup unsalted butter, melted and cooled
12 - 1 tsp pure vanilla extract

→ Vanilla Glaze

13 - 1 cup powdered sugar, sifted
14 - 2–3 tbsp milk
15 - 1/2 tsp pure vanilla extract

# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - Place pistachios in a food processor and pulse until finely chopped. Reserve 2 tablespoons for garnish.
03 - In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and chopped pistachios.
04 - In another bowl, whisk eggs, milk, yogurt, melted butter, and vanilla extract until smooth.
05 - Add wet ingredients to dry ingredients and gently fold until just combined. Do not overmix.
06 - Divide batter evenly among muffin cups, filling each about 3/4 full.
07 - Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a small bowl, whisk powdered sugar, milk, and vanilla until smooth and pourable. Adjust milk for desired consistency.
09 - Drizzle glaze over cooled muffins and sprinkle with reserved chopped pistachios. Allow glaze to set before serving.

# Expert Suggestions:

01 -
  • The texture is incredibly moist with a tender crumb that stays fresh for days
  • Pistachios give these muffins a sophisticated flavor that feels bakery-worthy
  • The vanilla glaze adds just the right amount of sweetness without being overwhelming
02 -
  • Overmixing the batter will make these muffins tough, so stop as soon as you no longer see dry flour
  • Letting the muffins cool completely before glazing prevents the icing from melting right off
  • Room temperature ingredients mix more easily and create a more uniform texture
03 -
  • Grind half the pistachios into a finer flour and leave the other half slightly chunky for the best texture
  • If your glaze is too thick, add milk one teaspoon at a time until it flows easily off the spoon

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