Dive into the rich flavors of Pistachio Muffins! Make them and freeze them for later to have a perfect nutty treat on hand! They're perfectly balanced with a hint of almond and creamy mascarpone, they’re a perfect option for breakfast, brunch, or as a dessert with a bit of Italian flair.
As an Italian cook, I’m no stranger to the amazing pistachio. Pistachios are edible seeds known for their vibrant green hue and unique, slightly sweet flavor. When added to baked goods, they infuse a distinctive nutty taste that pairs wonderfully with a variety of ingredients.
This pistachio muffin recipe takes inspiration from Italian cuisine, adding Mascarpone cheese, another Italian favorite, a creamy cheese that lends a velvety texture to the muffins, making them irresistibly soft and rich while also complementing the taste of the pistachios.
Pistachios are great in sweet dishes like these muffins but did you know they also work incredibly well in savory dishes too? If that sounds like it's something up your alley, give this pistachio pesto pasta a try!
Whipping up these pistachio muffins is a breeze! Start by grounding those pistachios to a sand-like consistency. Mix your dry ingredients and then blend in the butter, sugar, and mascarpone. A splash of milk, vanilla, and almond extract ties it all together. If you're feeling adventurous, add that pistachio cream filling and top with a crunchy crumble. Bake until set, and you've got a tray of delicious muffins ready to enjoy!
Muffins with pistachio aren’t just for breakfast; they're versatile for many occasions. Whether you're catching up with friends over coffee, enjoying a midday pick-me-up, or eating for dessert, these nutty muffins fit the bill. And if you enjoy making desserts with mascarpone, you’ll love this No Bake Pistachio Tart and Banana Bread with Maple Mascarpone Cream with Hazelnuts!
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Why You’ll Love This Recipe
- Using real pistachios, this recipe delivers an authentic nutty flavor that's unmatched by artificial alternatives.
- The optional pistachio cream filling adds a surprise burst of creaminess, turning each muffin into a gourmet treat.
- Mascarpone cheese ensures every bite is luxuriously soft, setting these muffins apart from the ordinary.
- From start to finish, the process is straightforward, making it a go-to for beginner bakers and seasoned pros.
Ingredients You’ll Need
- Raw Shelled Pistachios - Ground to a fine texture, they infuse the muffins with a natural and distinct pistachio flavor.
- All Purpose Flour - Serves as the backbone of the muffins, giving them structure and ensuring they rise correctly.
- Baking Powder - Acts as the primary leavening agent, ensuring the muffins puff up nicely and have a soft interior.
- Salt - Enhances the overall flavor profile, subtly accentuating the sweet and nutty components.
- Unsalted Butter - Provides moisture richness and helps in achieving a tender crumb.
- Granulated Sugar - Sweetens the batter and assists in achieving a golden-brown muffin top.
- Eggs - Contribute to the muffin's structure while also adding moisture and richness.
- Mascarpone - This creamy cheese brings a luxurious texture to the muffins, making each bite velvety and soft.
- Vanilla and Almond Extract - Add depth and a fragrant aroma, complementing the nutty flavor of the pistachios.
- Whole Milk - Enhances the batter's consistency and ensures the muffins remain moist after baking.
- Pistachio Crumble Topping (raw pistachios and sugar) - Though optional, it offers an additional layer of texture and sweetness on top, making each muffin even more delectable.
- Pistachio Cream Filling - When added, it provides a surprise creamy center that elevates the overall muffin experience.
How To Make Pistachio Muffins
Make the pistachio crumble: Grind the pistachios in a food processor or blender until they’re the consistency of coarse crumbs. Melt the butter in a small saucepan. Add in the pistachios and sugar and mix until well incorporated. Set aside for baking time.
Prepare the pistachio filling: If using, place ½ tbsp-sized discs of pistachio cream on a piece of parchment paper. Place in the fridge to firm up for at least one hour.
Process the pistachios: In a food processor or blender, grind up the pistachios until they have a sand-like texture. Don’t over-pulse and turn into pistachio butter!
Mix dry ingredients together: In a large bowl, mix together the pistachios, flour, baking powder, and salt. Set aside.
Mix wet ingredients together: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy for 1-2 minutes. Add in the mascarpone and mix until incorporated. Add the eggs, milk, vanilla extract, and almond extract and mix until combined.
Assemble the muffin batter: Add the wet mixture to the dry ingredients and fold in with a spatula. Optional: cover the muffin mixture with cling wrap and set aside for one hour. This will give the leavener time to activate and give the muffins their dome shape.
Prepare for baking: Preheat the oven to 400f. Line a muffin pan with 9 muffin liners. Using an ice cream scoop, place a small amount of muffin mixture into the liner. Then, place the pistachio cream disc on top. Finish by placing the rest of the muffin mixture on top of the pistachio cream. Repeat for all 9 muffins, then sprinkle the pistachio crumble on top of each.
Bake pistachio muffins: Place the muffins in the oven. Bake at 400f for 10 minutes. Drop the temperature down to 350f, and without removing the muffins from the oven, continue baking for another 10-12 minutes or until a toothpick inserted comes out clean. Let the muffins cool completely before removing them. Enjoy!
Recipe Tips
- To ensure a consistent muffin size, always use an ice cream scoop or a similar measuring tool to distribute the batter into the liners.
- When combining wet and dry ingredients, mix just until they come together to keep the muffins from becoming too dense.
- Insert a toothpick or skewer into the center of a muffin; if it comes out with a few crumbs but not wet batter, the muffins are ready.
- Using ingredients like butter, eggs, and mascarpone at room temperature ensures they blend seamlessly into the batter.
- If you have the time, allowing the batter to rest, as suggested, can indeed result in a better muffin dome due to the activation of the baking powder.
Variations
- For those looking for a gluten-free alternative, use a good-quality gluten-free flour blend in place of the all-purpose flour, ensuring it contains xanthan gum for best results.
- Incorporate citrus zest, such as lemon or orange, into the batter for a zesty brightness that complements the pistachios beautifully.
- Consider adding dried fruits like cranberries or cherries to the mix, lending a chewy texture and tart counterpoint to the muffins' sweetness.
- To reduce refined sugar, substitute the granulated sugar with coconut sugar or maple syrup, adjusting the wet ingredients slightly to maintain batter consistency.
- Beyond the pistachio crumble, try a simple almond or hazelnut streusel for added crunch, or sprinkle with a dash of coarse sugar for a sparkling finish.
- Introduce warmth by adding spices like cinnamon, nutmeg, or cardamom to the batter, amplifying the overall depth of flavor in the muffins.
Storing & Freezing
Storing: To keep your pistachio muffins fresh, store them in an airtight container at room temperature for up to 2-3 days. They can also be kept in the refrigerator for one week.
Freezing: To freeze, first, let them cool completely. Then, wrap each muffin individually in cling wrap or aluminum foil to prevent freezer burn. Place the wrapped muffins inside an airtight container or a zip-top freezer bag, ensuring as much air as possible is removed. Store for up to 2 months. When you're ready to enjoy them, thaw them at room temperature or pop them in the oven for a quick reheat.
FAQ
Yes, you can use salted pistachios, but be cautious with the added salt in the recipe.
Cream cheese is a great alternative to mascarpone, offering a similar texture and creamy consistency. However, keep in mind that cream cheese has a tangier taste, so the flavor profile of the muffins might change slightly.
To test your baking powder's activity, drop a teaspoon of it into a cup of hot water. If it fizzes and bubbles immediately, it's still active and good to use. If not, it's best to replace it to ensure your muffins rise correctly.
More Italian Breakfast Recipes
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Recipe
Pistachio Muffins - No Pudding Mix!
Ingredients
Pistachio Muffins
- 1 ⅓ cup raw shelled pistachios
- 1.5 cups all purpose flour
- 2.5 teaspoon baking powder
- ⅔ teaspoon salt
- ½ cup unsalted butter at room temperature
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup mascarpone cheese
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ⅔ cup whole milk
Pistachio Crumble (optional)
- ¼ cup raw shelled pistachios
- 2 tablespoon granulated sugar
- 1.5 tablespoon unsalted butter
Pistachio Filling (optional)
- 4.5 tablespoon pistachio cream
Instructions
Make the pistachio crumble (optional step)
- Grind the pistachios in a food processor or blender until they're the consistency of coarse crumbs.
- Melt the butter in a small saucepan. Add in the pistachios and sugar and mix until well incorporated. Set aside.
Prepare the pistachio filling (optional step)
- Place half tbsp-sized discs of pistachio cream on a piece of parchment paper. Place in the freezer until ready to use.
Make the Muffins
- In a food processor or blender grind up the pistachios until they are a sand- like texture.
- In a large bowl mix together the pistachios, flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, a few minutes.
- Add in the mascarpone and mix until incorporated. Add the eggs, milk, vanilla extract and almond extract, and mix once more. Note that the mixture will most likely be clumpy, but this is ok, the clumps of butter will melt nicely into the muffins.
- Add the wet mixture to the dry ingredients and fold in with a spatula.
- Optional step: cover the muffin mixture with cling wrap and set aside for one hour. This will give the leavener time to activate and give the muffins their dome shape.
- Preheat the oven to 400f.
- Line a muffin pan with 9 muffin liners. Using an ice cream scoop, place a small amount of muffin mixture into the liner. Then place the frozen pistachio cream disc on top, if using.
- Finish by placing the rest of the muffin mixture on top of the pistachio cream.
- Repeat for all 9 muffins.
- Add the pistachio crumble to the top of each muffin.
- Place the muffins in the oven. Bake at 400f for 10 minutes.
- Drop the temperature down to 350f and without removing the muffins from the oven, continue baking for another 10-12 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool, remove from the tin and enjoy!
Recipe Video
Recipe Notes
- The wet mixture with the butter/sugar eggs, milk etc, will most likely be clumpy once mixed together. This is ok, since the butter will melt nicely into the muffins once baked
- To ensure a consistent muffin size, always use an ice cream scoop or a similar measuring tool to distribute the batter into the liners.
- If you have the time, allowing the batter to rest, as suggested, can indeed result in a better muffin dome due to the activation of the baking powder.
- Insert a toothpick or skewer into the center of a muffin; if it comes out with a few crumbs but not wet batter, the muffins are ready.
- When combining wet and dry ingredients, mix just until they come together to keep the muffins from becoming too dense.
Caroline says
Outstanding recipe! Highly recommend adding the pistachio cream.
Pina says
Thank you Caroline! So glad you loved it