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Ingredients
Scale
- 2 tablespoons light olive oil or other neutral oil
- ½ cup (130 grams) plain yogurt
- ½ cup (115 grams) whole milk
- 1 cup (200 grams) granulated sugar
- 1 teaspoon almond extract
- 1 cup (140 grams) raw unsalted shelled pistachios
- 2 large eggs
- ½ cup unsalted butter, melted and slightly cooled
- Pinch kosher salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2–¼ cups (270 grams) all-purpose flour
Instructions
- Blend the wet ingredients: olive oil, yogurt, milk, sugar, almond extract, and pistachios until combined.
- Incorporate eggs into the mixture and blend.
- Add melted butter while blending until mixed.
- Whisk dry ingredients: flour, baking powder, baking soda, and kosher salt in a separate bowl.
- Combine wet and dry ingredients gently to avoid overmixing.
- Chill the batter for about an hour.
- Preheat oven to 425ºF (220ºC) and prepare a muffin tin with liners.
- Fill muffin liners with batter and sprinkle with toppings.
- Bake at 350ºF (175ºC) for 25-28 minutes until golden.
- Cool muffins slightly, then transfer to a wire rack.
Notes
Always use fresh pistachios for the best flavor.
Avoid overmixing to maintain fluffy texture.
Check muffins a few minutes before the suggested baking time.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg