Pistachio Muffin Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender pistachio muffin made with pistachio butter, crushed pistachios, and Greek yogurt for a moist crumb. Subtly nutty and lightly sweetened with lemon, these are great for breakfast or an afternoon treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 lemon (zest and juice, divided)
- 2 large eggs
- ¾ cup whole milk Greek yogurt
- ½ cup whole milk
- ½ cup pistachio butter
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- 1 tablespoon pistachio butter
- 2 teaspoons milk (as needed)
- Finely ground pistachios for topping
At a glance
PER SERVING · TIME 28M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 18m
- Sodium
- 117mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 134mg
- Calcium
- 57mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 117MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.