I have to say, I don’t consider myself much of a baker, but WOW! These gluten-free pistachio muffins are some of the best I’ve ever made.
Despite being gluten-free, these muffins are incredibly fluffy. They do contain dairy, but if you’re up for experimenting with a dairy-free version, there are some potential swaps you can try.
Consider using melted vegan butter or coconut oil in place of the butter, a thick coconut yogurt or a non-dairy Greek-style yogurt, and mix a plant-based milk with some lemon juice as a substitute for buttermilk.
If you try a dairy-free adaptation, I’d love to hear how it goes!
Why You’ll Love These Muffins
These gluten-free pistachio muffins are:
- Moist and tender
- Packed with the nutty flavor of pistachios
- Naturally green from matcha (with a no-matcha option)
- Perfectly sweetened with maple syrup
- Made with simple, easy-to-find ingredients
Ingredients You’ll Need
To make these delicious muffins, gather the following ingredients:
- 2 large eggs (room temperature)
- 1/2 cup buttermilk (or whole milk, room temperature)
- 1/4 cup plain Greek yogurt (I used full-fat for extra moisture)
- 3/4 cup maple syrup (provides natural sweetness)
- 1/2 cup unsalted butter (melted and cooled)
- 1 tsp vanilla extract (for a warm, sweet aroma)
- 1/2 tsp almond extract (to enhance the pistachio flavor)
- 2 cups (296g) gluten-free 1-to-1 flour (make sure it contains xanthan gum)
- 1 tsp matcha powder (optional for natural green color)
- 2 tsp baking powder (for a light, fluffy texture)
- 1/2 tsp baking soda (helps with the rise)
- 1/2 tsp salt (to balance the sweetness)
- 1 cup raw shelled pistachios (plus a handful more for topping)
Step-by-Step Instructions
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Grease or line a muffin tin with paper liners, so your muffins don’t stick.
Step 2: Prepare the Pistachios
Place the raw pistachios into a food processor. Pulse until they’re finely ground, but be careful not to blend them into a paste. You want a fine crumb-like texture to mix easily into the batter.
Step 3: Mix the Dry Ingredients
In a large bowl, combine the gluten-free flour, baking powder, baking soda, salt, and matcha powder (if you’re using it). Stir well to ensure everything is evenly distributed.
Step 4: Combine the Wet Ingredients
In a separate large bowl, whisk together the eggs, buttermilk, melted butter, maple syrup, vanilla extract, and almond extract until smooth and fully combined.
Step 5: Bring the Batter Together
Add the dry ingredients to the wet mixture, stirring gently until the ingredients are mostly combined. Be careful not to overmix — it’s okay if there are a few lumps. Gently fold in the ground pistachios until just incorporated. The batter will be thick and a little dense.
Step 6: Fill the Muffin Tin
Use a spoon or cookie scoop to evenly distribute the batter into the prepared muffin tin. Fill each cup about 3/4 full. Sprinkle a few extra chopped pistachios on top of each muffin for added crunch and a pretty presentation.
Step 7: Bake to Perfection
Bake the muffins in your preheated oven for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should be lightly golden.
Step 8: Cool and Enjoy
Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This helps them firm up and makes them easier to handle. Store any leftovers at room temperature in a covered container to keep them fresh.
Dairy-Free Swaps (Optional)
If you want to make a dairy-free version of these gluten-free muffins, here are some ideas:
- Use melted vegan butter or coconut oil instead of regular butter.
- Substitute the Greek yogurt with a thick coconut yogurt or non-dairy Greek-style yogurt.
- For a vegan buttermilk alternative, mix non-dairy milk with a teaspoon of lemon juice and let it sit for a few minutes before using.
I haven’t tested these substitutions, but they should work well based on similar recipes I’ve tried. Feel free to experiment and let me know how it goes!
Baking Tips for the Best Muffins
- Room Temperature Ingredients: Make sure your eggs, buttermilk, and yogurt are at room temperature for the best texture. Cold ingredients can cause the batter to clump and not mix properly.
- Don’t Overmix: When combining the dry and wet ingredients, stir just until no large streaks of flour remain. Overmixing can make the muffins dense.
- Use Fresh Pistachios: Fresh, raw pistachios give the best flavor and texture. Avoid using salted pistachios, as they can make the muffins too salty.
How to Store and Freeze
These muffins are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins. Wrap each muffin in plastic wrap and place them in a freezer-safe bag. To enjoy, let them thaw at room temperature or warm them in the microwave for a few seconds.
Final Thoughts
Whether you make them for a birthday celebration like I did, or just to satisfy your sweet tooth, these gluten-free pistachio muffins are a winner.
They’re fluffy, flavorful, and perfect for breakfast, dessert, or a midday snack. Plus, they’re naturally green, which makes them extra fun!
Let me know if you try them and how they turn out. Especially if you go the dairy-free route — I’m curious to hear about your variations. Happy baking!