Pistachio Muffins Vanilla Glaze (Printable)
Soft pistachio muffins bursting with nutty flavor, topped with a sweet vanilla glaze.
# What You Need:
→ Dry Ingredients
01 - 1 ½ cups all-purpose flour
02 - ½ cup shelled pistachios, finely chopped
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
→ Wet Ingredients
06 - ½ cup unsalted butter, melted and cooled
07 - ¾ cup granulated sugar
08 - 2 large eggs
09 - ⅔ cup plain yogurt or sour cream
10 - 1 teaspoon pure vanilla extract
11 - ½ teaspoon almond extract
→ Vanilla Glaze
12 - 1 cup powdered sugar, sifted
13 - 2–3 tablespoons milk
14 - 1 teaspoon pure vanilla extract
# How To Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a medium bowl, whisk together flour, chopped pistachios, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, whisking thoroughly after each addition. Stir in yogurt (or sour cream), vanilla extract, and almond extract until combined.
04 - Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix—a few small lumps are fine.
05 - Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
06 - Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
07 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Adjust consistency with additional milk if needed.
08 - Drizzle the glaze over cooled muffins. Allow glaze to set for about 10 minutes before serving.
# Expert Suggestions:
01 -
- The tender crumb comes from yogurt, a trick I learned that makes bakery style muffins at home
- Pistachios give a subtle, sophisticated nuttiness that feels special without being fussy
02 -
- Overmixing creates tough, rubbery muffins so stop as soon as the flour disappears into the batter
- The glaze must be the right consistency, thick enough to coat but thin enough to drizzle beautifully
03 -
- Room temperature ingredients mix together more evenly and create a better texture
- Use an ice cream scoop to portion the batter for evenly sized muffins that bake at the same rate