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Pistachio Muffins Recipe

Megan
These pistachio muffins are fluffy, incredibly moist and filled with sweet and nutty pistachio flavor. They’re bakery style muffins with beautiful tall, domed tops coated in a sugar pistachio crust. This pistachio muffin recipe makes the best muffins for a wonderfully delicious breakfast, snack or dessert.
4.66 from 40 votes
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

Pistachio Muffins

  • 2 cups (240 g) all purpose flour
  • 1 3.4 oz. pistachio pudding mix
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ cup (59 ml) oil
  • 4 tbsp (57 g) unsalted butter, melted
  • 1 cup (200 g) granulated sugar
  • 2 large eggs (US), room temperature
  • 1 tsp vanilla extract
  • ½ cup (118 ml) milk, room temperature
  • ½ cup (240 g) sour cream, room temperature

Pistachio Muffin Topping

  • ½ cup pistachios, coarsely chopped
  • ¼ cup (50 g) granulated sugar

Instructions
 

  • Preheat the oven to 425 F (218 C). Line a 12 ct. muffin pan with cupcake liners.
  • In a mixing bowl, whisk the flour, pistachio pudding mix, baking powder, and salt together until well combined.
  • In another bowl whisk the melted butter, oil, sugar, eggs, vanilla extract, sour cream and milk together until well combined.
  • Stir the dry ingredients into the wet until just combined. Do not over-mix. Let the pistachio muffin batter rest at room temperature for about 20-30 minutes while the oven continues to preheat.
  • Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners. Top with coarsely topped pistachios and sugar.
  • Bake the muffins at 425 F for 8 minutes, then reduce the temperature to 350 (177 C). Bake the muffins for an additional 12 - 16 minutes.
    Do not open the oven door to reduce the temperature. Wait until closer to the minimum baking time. The muffins will bake for a total of 20 - 24 minutes.
    The nut muffins are done when a toothpick inserted into the center of the muffins comes about with a few moist crumbs.
  • Cool the pistachio pudding mix muffins in the muffin pan for 5 minutes. Carefully remove the muffins to cool to room temperature and enjoy!

Notes

Store leftover muffins: Place the nut muffins in an airtight container for up to 2 days. Then transfer the muffins to the fridge for up to 3 more days.
Pistachio paste can be used in place of the pudding mix. Use 2-3 tablespoons (30-45 ml) of paste in place of the pudding mix.

Variations

Chocolate Chips: Add 1 cup of chocolate chips into the batter along with the flour to make chocolate chip pistachio muffins. 
Lemon Pistachio Muffins: Lemon is such a classic pairing with pistachios. Zest 1-2 lemons into the sugar and add 1-2 teaspoons of lemon extract to the wet ingredients. 
Glazed Pistachio Muffins: Mix 1 cup (120 g) powdered sugar with 2-3 teaspoons (10-15 ml) lemon juice, milk or water until well combined. Drizzle the glaze over the cooled pistachio muffins.
Keyword Pistachio Muffin, Pistachio Muffin Recipe, Pistachio Muffins
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