Pistachio Citrus Muffins

This pistachio citrus muffin recipe is easy to make and perfect for breakfast or as a snack. These pistachio citrus muffins are bursting with nutty and citrusy flavors that everyone will love. The recipe is quick to put together in just about 40 minutes. If you haven’t tried these Bakery style pistachio citrus muffins then now is the time.

I’ve made this citrus-flavored pistachio muffin recipe countless times and they’re always a crowd favorite. Made with a blend of all-purpose flour, baking powder, baking soda, and salt, butter, sugar, eggs, sour cream, vanilla extract, orange juice, orange zest, chopped pistachios, and candied citrus peel which makes it a perfect balance of flavors.

The candied citrus peel (glace) adds a burst of sweetness to these pistachio citrus muffins combined with the chopped pistachios giving them a soft, moist, and crunchy that is unique and satisfying. With the addition of orange juice and zest, the muffins have a refreshing citrus flavor, making them the perfect treat for any time of the day. They make great on-the-go breakfast for those busy mornings.

Key Ingredients and Substitutions For Pistachio Citrus Muffins

• All-purpose flour: I used ap flour as the base for these muffins, it gives the muffins a nice cohesive texture and also an extra jump while baking. If you want to use a different type of flour try whole wheat flour or a gluten-free flour blend for a gluten version of these pistachio muffins.
• Baking powder: This ingredient plays an important role, it helps the muffins rise and gives them a light texture. If you don’t have baking powder, you can use it in this recipe with 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar or lemon juice.
• Baking soda: Add baking soda helps the muffins achieve a better rise. If you only have baking powder then you can swap it with the same amount of baking powder.
• Salt: Enhances the contrast of the flavors and other ingredients. Simple substitutions are Himalayan pink salt or sea salt.
• Unsalted butter: I used unsalted butter to add richness and flavor to these muffins. You can Substitute it with margarine, or coconut oil, or any nut butter.
• Granulated sugar: This is my go-to choice for these citrus muffins it adds the perfect balance of sweetness, but other sugars such as brown sugar, and granulated sweeteners also work well.
• Eggs: This wonderful ingredient help to bind other ingredients together, it also gives the muffin flavor and promoted a good rise. If you want to make these eggs free you can swap the eggs with Flax eggs or applesauce. Mix together 1 tablespoon of flax meal with warm water and use it to replace one large egg. If you prefer apple sauce, swap one egg with 4 tablespoons of applesauce.
• Sour cream: I used sour cream to boost the moisture and richness of the muffins. Easy swaps are yogurt or buttermilk.
• Vanilla extract: Using vanilla in this recipe elevated the flavor of these muffins. If you don’t have vanilla try using almond extract or some lemon extract.
• Freshly squeezed orange juice: Using fresh juice adds a wonderful citrus flavor to the muffins. If you are out of orange juice use lemon juice or lime juice as an alternative.
• Orange zest: The zest boosts the citrus flavor of the muffins. Other options are lemon zest or lime zest, they both work well as well.
• Chopped pistachios: I’m crazy about pistachios, it adds a unique nutty flavor and crunch to the muffins. if you don’t have any sitting in your pantry you can use other nuts such as chopped almonds, walnuts, or pecans.
• Candied citrus peel: The glace fruit literally gives these homemade muffins a burst of sweetness. You can substitute with dried cranberries, raisins, or any type of dried fruit.
• Powdered Sugar: I dusted these muffins with some powdered sugar for added sweetness and decoration but this is a complete option.

Tips And Tricks For The Best Pistachio Citrus Muffins Recipe

• Use room temperature ingredients, especially the butter and eggs, this will help them mix better with the other ingredients.
• Be careful not to overmix the batter, it will result in a dense muffin. Mix just until the ingredients are combined.
• Use fresh baking powder and baking soda, as these leavening agents lose their potency over time.
• Toast the chopped pistachios in the oven at 350°F or 175°C before adding them to the batter, it will give these homemade muffins extra flavor.
• If you have little ones you might want to make these mini muffins, simply reduce the baking time to 15-20 minutes.
• To make sure your muffins are baked through, check them with a toothpick if it comes out clean the muffins are done. You can also insert a baking thermometer, the muffins are ready once the internal temperature reaches above 201°F or 94°C.
• To store the muffins, place them in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
• To freeze the muffins, place them in an airtight container or freezer-friendly bag and freeze them for up to 3 months. Defrost before serving, you can also give them a quick refresh in the oven or microwave.
• If you want to make this pistachio citrus muffins recipe vegan you could use vegan butter and non-dairy milk instead of butter and sour cream and flax eggs or apple sauce instead of the eggs.

Ingredients For Pistachio Citrus Muffins

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon orange zest
• 1/2 cup chopped pistachios
• 1/3 cup chopped candied citrus peel
• 1/2 cup powdered sugar (optional for dusting muffin tops)

How To Make Pistachio Citrus Muffins?

1. Preheat the oven to 350°F (175°C) and line a twelve-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat together the butter and sugar together until light and fluffy using a hand mixer or stand mixer with the paddle attachment.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the sour cream and vanilla extract, then gradually add the dry ingredients to the wet ingredients, mixing until just the mixture is combined.
6. Stir in the orange juice, orange zest, chopped pistachios, and candied citrus peel.
7. Divide the batter evenly among the muffin cups.
8. Place into the oven and bake the muffins for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
10. Enjoy!

Frequently Asked Questions

Check out some of my other muffin recipes that are easy to make

• Morning Graham Muffins
• Egg Free Apple Muffins
• Pumpkin Spice Muffins

Pistachio Citrus Muffins

This pistachio citrus muffin recipe is easy to make and perfect for breakfast or as a snack. These pistachio citrus muffins are bursting with nutty and citrusy flavors that everyone will love. The recipe is quick to put together in just about 40 minutes. If you haven’t tried these Bakery style pistachio citrus muffins then now is the time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 muffins

Calories 100 kcal

Ingredients

  

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon orange zest
• 1/2 cup chopped pistachios
• 1/3 cup chopped candied citrus peel
• 1/2 cup powdered sugar optional for dusting the muffins

Instructions

 

• Preheat the oven to 350°F (175°C) and line a twelve-cup muffin pan with paper liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl, beat together the butter and sugar together until light and fluffy using a hand mixer or stand mixer with the paddle attachment.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the sour cream and vanilla extract, then gradually add the dry ingredients to the wet ingredients, mixing until just the mixture is combined.
• Stir in the orange juice, orange zest, chopped pistachios, and candied citrus peel.
• Divide the batter evenly among the muffin cups.
• Place into the oven and bake the muffins for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
• Enjoy!

Keyword Breakfast Muffins with Pistachios and Citrus, Delicious Pistachio and Citrus Muffins, Easy Pistachio Citrus Muffin Recipe, Homemade Pistachio Orange Muffins, Orange Pistachio Muffins Recipe, Pistachio and candied fruit muffins, Pistachio Citrus Muffin Recipe, Pistachio Citrus Muffins