Quick Pistachio Mug Cake
Okay, so picture this: you’re craving something sweet and nutty but don’t want to wait forever or dirty a million dishes. That’s exactly why I’m obsessed with this Quick Pistachio Mug Cake. It’s basically a green-hued little delight that cooks right in your mug—like magic! The texture? Moist and tender, with just enough crunch from the chopped pistachios to keep things interesting. Plus, the smell that fills your kitchen as it bakes? Absolutely irresistible. Seriously, if you’ve never tried a mug cake, you’re in for a treat, and if you have, this pistachio spin will be your new go-to. Grab your favorite mug and let’s get baking in under 5 minutes!
Quick Facts
- Yield: Serves 1
- Prep Time: 3 minutes
- Cook Time: 1 minute 30 seconds
- Total Time: 5 minutes
Ingredients
For the Main Dish:
- 4 tbsp all-purpose flour
- 2 tbsp sugar
- 1/4 tsp baking powder
- 2 tbsp shelled pistachios, chopped (plus extra for garnish)
- 3 tbsp milk
- 2 tbsp vegetable oil
- 1/4 tsp vanilla extract
- Pinch of salt
How I Make It
Step 1:
In your favorite microwave-safe mug, combine flour, sugar, baking powder, and a pinch of salt. Give it a quick stir to make sure everything’s evenly mixed.
Step 2:
Add in the milk, vegetable oil, and vanilla extract. Stir until you have a smooth batter without lumps – this is key for that perfect fluffy texture.
Step 3:
Fold in the chopped pistachios, reserving a few to sprinkle on top before cooking.
Step 4:
Sprinkle the extra pistachios over the batter’s surface—this little trick adds a nice crunch and makes it look pretty.
Step 5:
Microwave on high for about 90 seconds. Microwave times vary, so keep an eye (or nose) out: the cake should rise and be just set in the center when done.
Step 6:
Let it cool for a minute or two—trust me, the steam coming off will smell amazing—and enjoy straight from the mug!
Variations & Tips
- Swap out half the flour for almond flour for extra nuttiness.
- Mix in a tablespoon of white chocolate chips for a sweet surprise.
- Use coconut milk instead of regular milk for a subtle tropical twist.
- If you want it fluffier, add an extra 1/8 tsp of baking powder.
- Too dense? Stir in a splash more milk to loosen the batter.
How I Like to Serve It
This mug cake is perfect for a quick single-serving dessert when you need a little pick-me-up. It’s lovely warmed up with a dollop of whipped cream or a spoonful of Greek yogurt on top. I also adore serving it during cold afternoons—nothing like that cozy pistachio aroma to brighten your day!
Notes
- Store any leftovers covered in the fridge for up to 2 days — reheat in the microwave for 30 seconds.
- You can swap vegetable oil with melted butter, but oil keeps it extra moist.
Closing: This Quick Pistachio Mug Cake is my little shortcut to happiness in under five minutes—hope it becomes yours too!
