Green Pistachio Muffins Glaze

The first time I made these pistachio muffins, my kitchen smelled like a French bakery on a spring morning. I had bought way too many pistachios for a failed experiment and refused to let them go to waste. Now they are the most requested treat at every family gathering and office potluck.

My sister-in-law still talks about the morning I showed up with a box of these muffins after she had a particularly rough week at work. Something about the combination of nutty comfort and that sweet glaze just makes people pause and take a breath.

Ingredients

• Pistachios: Freshly grinding these yourself makes all the difference in flavor compared to store-bought pistachio flour
• Plain Greek yogurt: This is what keeps the muffins incredibly moist while adding a subtle tang
• Butter: Room temperature butter creates that tender crumb we are all looking for
• Green food coloring: Optional, but that vibrant green makes these impossible to resist

Instructions

Preheat and prepare:

Set your oven to 350°F and line a 12-cup muffin pan with paper liners.

Grind the pistachios:

Pulse the shelled pistachios in a food processor until finely ground, watching carefully to avoid turning them into paste.

Whisk the dry ingredients:

Combine the ground pistachios, flour, baking powder, baking soda, and salt in a medium bowl.

Cream the butter and sugar:

Beat softened butter and granulated sugar until light and fluffy, then add eggs one at a time.

Add the wet ingredients:

Mix in yogurt, milk, vanilla extract, and almond extract along with food coloring if using.

Combine everything:

Fold dry ingredients into wet ingredients until just combined, being careful not to overmix.

Bake until perfect:

Fill muffin cups three-quarters full and bake for 18 to 20 minutes until a toothpick comes out clean.

Make the glaze:

Whisk powdered sugar with milk and vanilla until smooth and pourable, then drizzle over cooled muffins and top with chopped pistachios.

Save

Last Christmas, I made three dozen of these and watched my nephew carefully pick off all the chopped pistachios from the tops before eating the muffins. Kids will surprise you.

Making Them Ahead

These freeze beautifully for up to three months. I wrap them individually before freezing, then just thaw and glaze whenever the craving strikes. The muffins taste just as fresh as the day they were baked.

Getting That Perfect Green Color

Natural pistachio color ranges from pale yellow to muted green, but a drop or two of gel coloring creates that bakery look. Liquid food coloring works too, just start with the smallest amount possible. You can always add more, but you cannot take it back.

Serving Suggestions

These are perfect alongside morning coffee or as an afternoon pick-me-up with tea. Serve them slightly warmed for the ultimate experience.

• Pair with a vanilla latte for the full café experience at home
• Crumble leftovers over vanilla ice cream for an unexpected dessert
• Package them in a pretty box for the most thoughtful homemade gift

Save

There is something deeply satisfying about breaking into that tender green crumb and tasting the sweet nutty warmth. Happy baking, friend.

Recipe FAQs

→ How do I achieve the vibrant green color?

Add a few drops of green food coloring or gel to the batter before baking to enhance the natural pistachio hue.

→ Can I substitute Greek yogurt with another ingredient?

Sour cream can replace Greek yogurt to maintain moisture and slight tanginess in the muffins.

→ What is the best way to grind pistachios for the batter?

Use a food processor to pulse shelled pistachios until finely ground but not turned into a paste.

→ How should the glaze be applied?

Once muffins have fully cooled, drizzle the smooth glaze over the top and sprinkle with extra chopped pistachios for garnish.

→ Can these be stored or frozen?

Store muffins in an airtight container. Freeze unfrosted muffins and add glaze after thawing to preserve texture.