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Mango Pistachios Muffins (Moist Mango Muffins)

Akum Raj Jamir
These mango pistachios muffins are super moist and so easy to make. They are loaded with mango flavor and roasted salted pistachios. These delicious eggless mango muffins are topped with roasted and salted pistachios which add crunch to these soft and moist muffins. Moist mango muffins are great for breakfast or a snack!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert, Snack
Cuisine American
Servings 7 Large Muffins


  • OTG
  • 240 ml measuing cups and spoons set
  • Mixing bowl
  • hand whisk
  • disposable 


  • 1 cup  whole wheat flour (128 grams)
  • 3 tablespoon  milk powder (optional)
  • 1 t teaspoon  baking powder
  • ½ teaspoon  baking soda
  • ¼ teaspoon  salt
  • ⅔ cup mango puree (150 ml)
  • ¼ cup thick curd (yogurt)
  • ½ cup sugar (100 grams)
  • ¼ cup sunflower oil (60 ml)
  • ¼ cup pistachios chopped 
  • 3-4 tablespoon  whole milk
  • Few drops  vanilla essence (or mango essence)


  • Grease the muffins mould with oil or butter. Keep aside. Preheat oven @180° C for 10 minutes. 
  • In a large mixing bowl add in the curd, sugar, oil, mango puree and vanilla essence. Whisk it together until well combined.
  • Place a sieve and add in the flour, milk powder, baking powder, baking soda, salt and sift them. Fold the wet and dry ingredients together.
  • Add in 3 tablespoons chopped pistachios. Add in milk 3-4 tablespoons milk and make a smooth batter. Add the milk in batches. 
  • Pour the batter onto the muffins moulds upto ¾ of the mould. Tap and swirls with a skewer or toothpick to release any air bubbles trap inside.
  • Sprinkle the remaining pistachios over the muffins
  • Bake the muffins at a preheated oven @180° C for 20-25 minutes or until a skewer inserted comes out clean.
  • Remove from the oven and allow to stand for 5-10 minutes. Demould it and allow to cool down completely.  Enjoy!



  1. All ingredients should be at room temperature. 
  2. You can use all purpose flour (maida) instead of whole wheat flour 
  3. Substitute melted butter for oil.
  4. Use pulpy and sweet mangoes.
  5. If you want to make egg version use 1 large egg or 2 small eggs. You can opt out the curd and baking soda.
  6. Substitute almond or cashew for pistachios.
  7. I have used disposable foil cups. You can use muffin moulds or tray.
  8. Baking time may differ as each oven temperature is different from one another. Bake until a toothpick inserted comes out clean.
  9. Always preheat oven and do your baking at preheated oven. 
Keyword breakfast Muffins, eggless Muffins, mango muffins, mango recipes