Green Pistachio Muffins Glaze (Printable Version)
Fluffy pistachio muffins with nutty taste and a glossy, sweet glaze for a delightful treat.
# What You Need:
→ Muffin Batter
01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -
11 -
12 -
13 -
→ Glaze
14 -
15 -
16 -
17 -
# How to Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
02 - Place pistachios in a food processor and pulse until finely ground, being careful not to over-process into a paste.
03 - In a medium bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt until well blended.
04 - In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each addition.
05 - Mix in the yogurt, milk, vanilla extract, and almond extract if using. Add green food coloring if a more vibrant color is desired.
06 - Gradually fold the dry ingredients into the wet ingredients until just combined. Take care not to overmix as this will affect the texture.
07 - Divide the batter evenly among the muffin cups, filling each about ¾ full.
08 - 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.
09 - Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle over cooled muffins and sprinkle with chopped pistachios.
# Expert Tips:
01 -
- The texture lands somewhere between cake and bakery muffin, that tender crumb you cannot stop thinking about days later
- Pistachios give this gentle nutty sweetness that never feels too heavy, just comforting
- That moment you pour the glaze and it sets into something glossy and gorgeous makes you feel like you should have your own bakery window
02 -
- Overmixing after adding flour is the number one way to end up with dense, tough muffins instead of tender ones
- Room temperature ingredients combine more smoothly, creating better texture and more even rising
- These actually taste better the next day, if you can manage not to eat them all immediately
03 -
- Weighing ingredients instead of using measuring cups creates consistent results every single time
- Grinding pistachios with a tablespoon of the flour mixture prevents them from turning into butter