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Chestnut Flour Pistachio Muffins

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If you are looking for muffins bursting with flavours but still healthy then these simple muffins are your thing. Made with a mix of chestnut, almond and whole grain flours and packed with large pieces of toasted pistachios, these muffins are amazingly delicious.

So let's check what we need for these muffins and how to make them.

Chestnut flour pistachio muffins

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What you'll need for chestnut flour pistachio muffins

These delicious muffins are made with an interesting combination of flours which makes them both delicious and healthy. The star of this recipe is the CHESTNUT FLOUR with addition of ALMOND and WHOLE GRAIN FLOURS.

We love to bake with chestnut flour, which has delicate nutty flavour and is naturally sweet making it ideal for reducing the sugar in recipes. The sweetness of these muffins comes from both chestnut flour and only a small amount of DARK MUSCOVADO SUGAR.

For extra moistureness, besides melted BUTTER this recipe features BUTTERMILK which is always a great substitution for milk. As finishing touch to the flavour we added a dash of Amaretto and finely grated lemon zest.

Toasted pistachios
Toasted pistachios

More about chestnut flour

The chestnut flour should be a regular ingredient in any cupboard, as this gluten-free flour is ideal for adding to baked goods. It adds delicate sweet taste and it's full of fibre and vitamins.

We love to combine it with other flours in our cookies recipes which gives amazing crumbly texture and taste so delicious.

Why not to try our recipes for simple gluten-free Christmas cookies or gluten-free chocolate thumbprint cookies.

The best chestnut flour comes from Italy as this is common ingredient in Italian Tuscan cuisine. Italians prepare anything you can imagine with this sweet flour, from breads, pancakes (necci), castagnaccio (dense cake), pasta etc.

The chestnut flour can be purchased from health food store. We recommend high-quality Italian chestnut flour Giannetti which can be easily bought online.

Chestnut flour pistachio muffins
Chestnut flour pistachio muffins

How to make chestnut flour pistachio muffins

Making these muffins is so easy and quick. You don't even need any special equipment, just 2 two mixing bowls, balloon whisk, silicon spatula and a muffin pan.

Let's see what are the steps for making these muffins:

  1. TOAST THE PISTACHIOS: First lightly toast pistachios in the oven (leaving aside some raw for the muffin tops), then coarsely chop them - you can do this on a cutting board with a sharp knife or blitz them in a mini food processor

  2. MIX DRY INGREDIENTS: Combine flours (be sure to sift the chestnut flour as it tends to form the lumps), cocoa powder, baking powder and salt in one bowl. 

  3. WHISK WET INGREDIENTS: Melt butter in a small saucepan and pour into a medium heatproof bowl. Add dark muscovado sugar, egg, buttermilk and Amaretto. Whisk with a balloon whisk until combined.

  4. ASSEMBLE THE BATTER: Pour wet ingredients into dry mixture and stir gently with spatula. Don't forget to add chopped toasted pistachios. Your muffin batter in ready. 

  5. FILL MUFFIN CASES/BAKE: This recipe makes 6 standard-size muffins, so line the muffin tray with paper cases and divide the batter evenly among them. These muffins are baked for around 10 - 12 minutes - don't overbake them. Muffins tops should be cracked and the skewer inserted in the muffin should come out with a few crumbs attached. Don't overbake them!

Chestnut flour pistachio muffins
Chestnut flour pistachio muffins
Chestnut flour pistachio muffins

How to store chestnut flour pistachio muffins

These muffins can be stored in an airtight container for 1- 2 days and in the fridge for up to 5 days. If you want to freeze the muffins, allow them to cool completely then put in an airtight container and freeze for up to 3 months. Once you want to enjoy them, thaw at room temperature or heat them in the microwave for 30 seconds.


Chestnut Flour Pistachio Muffins

Chestnut Flour Pistachio Muffins

MAKES: 6 standard muffins
COOKS IN: 35 minutes



  1. Spread pistachios evenly on a baking sheet (leaving one handful on the side for muffin tops) and toast in the oven on 175°C/347°F for about 5-6 minutes. Once toasted, remove from the tray and, cool and coarsely chop on the cutting board. Set aside.

  2. Rise the oven temperature to 200°C/392°F. Line 6-hole muffin pan with standard paper cases.

  3. Combine chestnut, almond and whole grain flours together with cocoa powder, baking powder and salt in a large bowl.

  4. In another bowl, whisk melted butter, muscovado sugar, egg, buttermilk, Amaretto until everything combined. Add grated lemon zest and whisk again.

  5. Gradually pour wet mixture into the dry ingredients stirring with silicon spatula until everything combined. Fold in chopped pistachios stirring until just combined. Don't overmix the batter.

  6. Divide the batter among prepared muffin cases all the way to the top. Top with remaining pistachios and bake in the oven for 10-12 minutes. Check if the muffins are ready by inserting skewer into one muffin - it should come out with some crumbs attached. Leave the muffins in the tray for 1 minute then remove and place on the wire rack to cool.

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