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Pistachio pudding muffins on a serving platter.

Pistachio Muffins

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!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12

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.