Pistachio Muffins Vanilla Glaze (Printable Version)
Soft, nutty pistachio muffins coated with a smooth vanilla glaze, perfect for a delightful breakfast or snack.
# What You Need:
→ Dry Ingredients
01 - 1 ½ cups all-purpose flour
02 - ½ cup shelled pistachios, finely chopped
03 - 1 tsp baking powder
04 - ½ tsp baking soda
05 - ¼ tsp 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 tsp pure vanilla extract
11 - ½ tsp almond extract
→ Vanilla Glaze
12 - 1 cup powdered sugar, sifted
13 - 2–3 tbsp milk
14 - 1 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 - In a medium bowl, whisk together flour, 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 well after each addition. Stir in yogurt, vanilla extract, and almond extract if using.
04 - Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix—some small lumps are acceptable.
05 - Divide batter evenly among 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.
07 - Transfer muffins to a wire rack and allow to cool completely before glazing.
08 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Adjust consistency with additional milk if needed.
09 - Drizzle glaze over cooled muffins. Allow glaze to set before serving.
# Expert Tips:
01 -
- The combination of almond and vanilla extracts makes the pistachio flavor sing without being overwhelming
- That vanilla glaze transforms a simple breakfast muffin into something that feels like a special occasion treat
02 -
- The muffin batter should still look slightly undermixed when you stop folding. Those tiny lumps will disappear during baking and your muffins will be tender.
- Let the muffins cool completely before glazing or the icing will melt right off and pool at the bottom of the muffin liner.
03 -
- Toast your pistachios in a dry pan for 3 to 4 minutes before chopping to intensify their flavor. Let them cool completely before adding to the batter.
- The muffins are done when they're lightly golden and spring back when touched in the center. Overbaking dries them out quickly.