Green Pistachio Muffins Glaze (Printable Version)
Fluffy green pistachio muffins with a sweet glaze, perfect for breakfast or a tasty snack.
# Ingredient List:
→ Muffin Batter
01 - 1 cup shelled unsalted pistachios
02 - 1 ½ cups all-purpose flour
03 - 1 tsp baking powder
04 - ½ tsp baking soda
05 - ¼ tsp salt
06 - ½ cup unsalted butter, softened
07 - ⅔ cup granulated sugar
08 - 2 large eggs
09 - ½ cup plain Greek yogurt
10 - ½ cup whole milk
11 - 1 tsp pure vanilla extract
12 - ¼ tsp pure almond extract
13 - Green food coloring
→ Glaze
14 - 1 cup powdered sugar
15 - 2-3 tbsp milk
16 - ¼ tsp vanilla extract
17 - Extra chopped pistachios for garnish
# Directions:
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 - Blend in the yogurt, milk, vanilla extract, and almond extract. Add green food coloring if a vibrant green color is desired.
06 - Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to ensure tender muffins.
07 - Divide the batter evenly among the muffin cups, filling each about three-quarters full.
08 - Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
09 - Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle over cooled muffins and top with chopped pistachios.
# Expert Tips:
01 -
- The texture is incredibly moist without being dense, almost like a cross between cake and a proper bakery muffin
- Pistachios give this sophisticated flavor that feels special but actually comes together in under an hour
02 -
- Overprocessing the pistachios into paste is the most common mistake, pulse in short bursts and check frequently
- Letting these cool completely before glazing is frustrating but essential, warm muffins will melt the glaze right off
03 -
- Use kitchen shears to chop the garnish pistachios right over the glaze, so every piece sticks where it lands
- If your glaze is too thick, add milk one teaspoon at a time until it flows like honey