Pistachio Cardamom Muffins

Serves

12 Muffins

Prep Time

15 Minutes

Cook Time

25 Minutes

Print

Midweek chaos, early meetings, inbox overload…. but at least breakfast feels a little elevated. ✨

These pistachio cardamom muffins are my current go-to for making weekday mornings feel just a bit fancy. Soft, fragrant, and not overly sweet—with a buttery crunch and a whisper of spice that tastes like something you didn’t grab on the run (even if you did).

Paired with a strong latte and five minutes of quiet before the day takes over? Instant upgrade—just a reminder that a little luxury can live in the small things. Even muffins.

Would you try this combo? Or are you more of a coffee + croissant woman?

Ingredients

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
2 eggs, lightly beaten
1 cup vanilla yogurt
1/4 cup SOOC Meyer Lemon Olive Oil
1/4 cup SOOC Extra Virgin Olive Oil
1 teaspoon grated lemon zest
1/2 cup coarsely chopped roasted pistachios
Ingredients for Glaze:
1/3 cup confectioners’ sugar, sifted to remove lumps
2 tablespoons SOOC Pomegranate Balsamic Vinegar

Directions

In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cardamom. Combine eggs, yogurt, oils, and lemon zest; mix well.

Stir into dry ingredients just until moistened. Fold in 1/4 cup of chopped roasted pistachios.

Fill greased or paper-lined muffin cups three-fourths full. Sprinkle remaining 1/4 cup chopped roasted pistachios over tops of batter. Bake at 375º for 20-25 minutes or until cooked through and golden brown. Cool in pan 10 minutes before removing to a wire rack. Let cool.

For glaze combine confectioners’ sugar and pomegranate vinegar in small bowl and mix until smooth. Drizzle glaze over top of cool muffins right before serving.