Pistachio Muffins
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Whip up a batch of these delightful bakery-style Pistachio Muffins that are both easy to make and irresistibly tasty! With tall, crunchy tops sprinkled with sweetened pistachios and moist, fluffy interiors, these muffins are pure perfection. Thanks to that oh-so-good pistachio pudding mix, they have that authentic bakery flavor we all love!
Bakery-style muffins are the ultimate treat! With their towering, craggy tops and a delightful crunch from the sugar and toppings, there’s something so special about whipping them up at home.
Today, I’m sharing my favorite recipe for Pistachio Pudding Muffins! These little beauties are not only delicious but also follow my fool-proof method for achieving those perfect, domed muffin tops we all adore.
Trust me, these pistachio muffins are a crowd-pleaser! Taste testers raved about this tried-and-true recipe primarily using pantry staples you probably already have. It’s perfect for a cozy baking session or a sweet surprise! And if you want to get festive, make them extra fun by calling them St. Patrick’s Day muffins!
Why This Recipe Works
- Easy to make: In just two bowls, whip up these delicious pistachio muffins in under 10 minutes! With a baking time of less than 20 minutes, you’ll have these warm, delightful treats ready on your table in 30 minutes flat.
- Amazing texture: Delight in the perfect blend of textures with every bite! The crunchy pistachio bits and the lightly sugared tops provide a satisfying crispness that beautifully contrasts the moist, fluffy insides. This is what bakery-style muffins are all about!
- Flavorful: Indulge your senses with these delightful muffins! Infused with rich pistachio pudding mix, a hint of almond extract, and topped with crunchy chopped pistachios, each bite is a burst of flavor. They strike the perfect balance of sweetness that leaves you craving just one more!
Ingredients
You’re likely to find most of these ingredients right in your pantry!
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Flour: It’s best to use all-purpose flour for this recipe.
- Pistachio pudding mix: This ingredient not only adds delightful color and flavor, but it also thickens the batter and ensures your muffins stay super moist, thanks to the milk powder!
- Leavening and salt: The muffins are leavened with baking powder alone to create those gorgeous muffin tops.
- Sugar: Granulated sugar is best.
- Butter and oil: Both combined provide flavor and moisture. Use a flavorless oil along with unsalted sweet cream butter.
- Milk and sour cream: Use full-fat milk and sour cream and be sure to bring them to room temperature before using.
- Eggs: Make sure they are at room temperature.
- Vanilla and almond extracts: I love to pair almond extract with pistachio. It really makes the flavor shine. I did this with my chocolate pistachio domes.
- Coarse sugar: This is necessary to achieve the crunchy top on the muffins.
- Pistachios: I prefer to use shelled unsalted nuts.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Whisk all the dry ingredients together.
- Whisk all the wet ingredients together then combine them with the dry ingredients.
- Divide among a 12-cup muffin pan lined with paper liners.
- Top each with coarse sugar and pistachios.
- Bake until a toothpick inserted into the center comes out with only a few moist crumbs.
Tips For Success
- Full-fat Greek yogurt can be used in place of sour cream.
- Cake flour can be used instead of all-purpose. This will create extra soft and tender muffins.
- Gluten-free flour blend can be used if you have a gluten allergy.
- Always use room temperature ingredients. This allows the batter to blend more easily.
- Measure the flour with a kitchen scale. This ensures the muffins don’t turn out dense and dry from using too much flour.
- Don’t overmix the batter. It’s okay for muffin batter to have some lumps. Overmixing will cause the muffins to be tough.
- Use a large (¼ cup) ice cream scoop to portion the batter.
More Muffin Recipes
- Basic Muffin Recipe
- Lemon Poppy Seed Muffins
- Cinnamon Raisin Muffins
- Blueberry Muffins
- Banana Muffins
- Morning Glory Muffins
Pistachio Muffins
Ingredients
- 2 cups (260 g) all-purpose flour
- 1 (3.4 ounce) pack instant pistachio pudding mix
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ¾ cup (150 g) granulated sugar
- 2 large eggs , room temperature
- ⅓ cup (75 g) unsalted butter, melted
- ¼ cup (60 ml) vegetable oil
- ½ cup (113 g) full-fat sour cream , room temperature
- ½ cup (120 ml) whole milk , room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅓ cup (75 g) coarse sugar
- ½ cup (80 g) pistachios , shelled and roughly chopped
Instructions
- Preheat the oven to425℉. Line a muffin pan with paper liners, set aside
- Whisk together the flour, pistachio pudding, salt, and baking powder in a bowl.
- In a large bowl, whisk together the sugar, eggs, butter, and oil until combined.
- Add in the sour cream, milk, and extracts, and whisk to combine.
- Pour the dry ingredients into the wet ingredients and use a rubber spatula to slowly mix and fold the batter together. Take care not to overmix.
- Scoop the batter evenly between the liners and top with coarse sugar and chopped pistachios.
- Bake for 5 minutes, then reduce the heat to 375℉ and bake for an additional 13-15 minutes. A toothpick inserted into the center should come out with moist crumbs, but no wet batter.
- Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
- Full-fat Greek yogurt can be used in place of sour cream.
- Cake flour can be used instead of all-purpose. This will create extra soft and tender muffins.
- Gluten-free flour blend can be used if you have a gluten allergy.
- Always use room temperature ingredients. This allows the batter to blend more easily.
- Measure the flour with a kitchen scale. This ensures the muffins don’t turn out dense and dry from using too much flour.
- Don’t overmix the batter. It’s okay for muffin batter to have some lumps. Overmixing will cause the muffins to be tough.
- Use a large (¼ cup) ice cream scoop to portion the batter.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.