Pistachio Muffins Vanilla Glaze (Printable)

Moist, nutty pistachio muffins topped with a sweet fragrant vanilla glaze, ideal for any occasion.

# What You Need:

→ Muffins

01 - 1 cup shelled unsalted pistachios
02 - 1 3/4 cups all-purpose flour
03 - 1/2 cup granulated sugar
04 - 1/4 cup light brown sugar, packed
05 - 2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
08 - 2 large eggs
09 - 1/2 cup whole milk
10 - 1/2 cup plain yogurt or sour cream
11 - 1/2 cup unsalted butter, melted and cooled
12 - 1 teaspoon pure vanilla extract

→ Vanilla Glaze

13 - 1 cup powdered sugar, sifted
14 - 2–3 tablespoons milk
15 - 1/2 teaspoon pure vanilla extract

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - Place pistachios in a food processor and pulse until finely chopped, leaving some small pieces for texture. Reserve 2 tablespoons of chopped pistachios for garnish.
03 - In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and chopped pistachios until well blended.
04 - In a separate bowl, whisk eggs, milk, yogurt, melted butter, and vanilla extract until smooth and thoroughly combined.
05 - Pour wet ingredients into dry ingredients. Gently fold with a spatula just until combined—do not overmix or muffins will become dense.
06 - Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
07 - Bake for 16–18 minutes until tops are golden and a toothpick inserted in the center comes out clean. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
08 - In a small bowl, whisk powdered sugar, milk, and vanilla until smooth and pourable. Add more milk if glaze is too thick.
09 - Drizzle glaze generously over completely cooled muffins. Sprinkle with reserved chopped pistachios and let glaze set for 10 minutes before serving.

# Expert Tips:

01 -
  • The nutty flavor runs through every bite, not just as a garnish
  • The texture impossibly light while still feeling substantial and satisfying
  • That vanilla glaze transforms something already good into something you'll think about days later
02 -
  • Stop mixing as soon as you no longer see dry flour, those tiny lumps will bake out and your muffins will stay tender
  • Let the muffins cool completely before glazing or the glaze will melt right off and you'll lose that beautiful drippy look
03 -
  • Toast your pistachios in a 350°F oven for 5 minutes before processing them, it deepens their flavor dramatically
  • Use a cookie scoop to portion the batter, it keeps the muffins uniform and your hands clean

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