Eggless Pistachio Muffins

Growing up, I had many desserts made or topped with pistachio nuts. This recipe is an ode to those memories.
The muffins taste deeply and richly of pistachio nuts, without any spices or artificial aromatics. It has a purity of flavor that is balanced with the perfect amount of sweetness. The muffins are tender and moist with the perfect nutty taste in every bite.

They are great served for breakfast, as an after school snack or a dessert. You can also top them with a simple sugar glaze or whipped cream.

These pistachio muffins with a beautiful green color, are very easy and quick to make, lasting for a good couple of days at room temperature if you can resist them that long ( mine never do ) 😆

Step up your usual muffin flavor with this unique recipe. You wont be disappointed.



1. Cardamom, rose water can be added to the batter for different flavors.

2. Do not overmix the batter.

3. Make sure you are using unsalted pistachios.

4. Instead of pistachios you can use hazelnuts, almonds, or pecans.

5. This recipe can easily be adjusted to make a 6-8 inch round cake. ( Cook time will vary )

6. You can top these with simple buttercream or sugar glaze or whipped cream.

7. Make sure all the ingredients are at room temperature.

8. You can also add 1/4 cup of chopped or crushed pistachios in the batter for an extra crunch.

9. Remove them from the hot baking pan after a minute, so that they stop to cook.

10. Store them in an airtight container at room temperature once they are cooled completely.


12 medium sized muffins


1 US Cup = 240 ml
  Dry ingredients

  • 2 cups all purpose flour

  • 1 and 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • Pinch of salt

  • 1/2 cup toasted unsalted pistachios (Grind to a fine powder)

Wet ingredients

  • 1/2 cup melted butter or  1/2 cup oil or 1/4 cup oil + 1/4 cup melted butter

  • 3/4 cup cane sugar

  • 1/2 cup full fat plain room temperature yogurt ( make sure its not cold )

  • 1/2 cup full fat room temperature milk

  • 1 tsp vanilla essence or rose water ( optional )


1. Grind 1/2 cup pistachios into a fine powder.

2. In a bowl sift all the dry ingredients. Mix nicely

3. Add the ground pistachio powder to the sifted dry ingredients, combine everything.

4. In another bowl take melted butter, yogurt, sugar, and food color ( optional ). Whisk everything together for a min till it is nice and creamy.

5. Gradually add dry ingredients into wet followed by 1/2 cup of room temperature milk in between. Make a lump free batter ( do not over mix ) slowly combine the ingredients.

6. Pour the batter in a lined cupcake/muffin tray and bake at 350 F / 180 C for 20-25 min or till the toothpick comes out clean.

Sprinkle chopped pistachios on top if desired.

Mine were done in 21 min.




Shreya Narang said...

That’s an amazing recipe, love how you’ve used a mix of both butter and vegetable oil .

Neha said...

Thank you!! Glad you like the recipe 😊
I have used melted butter in the recipe, but you can use combination of oil+ butter.🥰🥰