Ingredients:
1 ½ cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, melted and cooled
2 large eggs
½ cup plain Greek yogurt
1 teaspoon vanilla extract
½ cup chopped pistachios, plus extra for topping
¼ cup coarse sugar for topping
Directions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the tin.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the melted butter, eggs, Greek yogurt, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Fold in the chopped pistachios gently.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Sprinkle the tops with extra chopped pistachios and coarse sugar for a crunchy topping.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 270 kcal | Servings: 12 muffins
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