These Pistachio Muffins are the best bakery-style muffins to make at home. With about a 25 minute baking time and a dozen ingredients, these muffins are great to bring to any event or just to have!
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Pistachio Muffin Recipe is a Keeper
I love this recipe for easy fresh bakery style muffins! They’re so easy to make and store, use real pistachio nuts and are so good you’ll be making the recipe again and again.
- Freezes Well: Make this big muffin recipe ahead and freeze for later.
- Kid-Friendly: Children enjoy it and it’s easy for them to eat. These green muffins taste like they came from the bakery with their perfectly domed tops!
- Comforting: It has a comforting, homey feel that makes you want to return to it.
- Great for Meal Prep: The pistachio desserts recipe is perfect for making in bulk and enjoying throughout the week.
How Do I Prevent the Pistachios from Sinking to the Bottom of the Muffins?
If your pistachios are sinking to the bottoms of the muffins, try coating the pistachios in a little bit of flour before folding them into the muffin batter. This can help be better incorporated throughout the muffin batter.
Ingredient Notes for Bakery Style Pistachio Muffins
You will need just a few super easy ingredients to make this recipe for delicious pistachio flavor muffins. You may have some of these ingredients on hand, but if you don’t, they’re all easy to find at the grocery store.
- Instant Pistachio Pudding Mix: Pistachio pudding is what is going to give your muffins a delicious texture and that mouth-watering pistachio flavor. The right amount of good pistachio punch!
- Flour: Flour can be swapped for gluten free flour in this recipe for pistachio muffins. Remember to not pack your flour down when you’re measuring!
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for these Bakery Style Muffins
Prepping ahead of time can help you save time and counter space! Prepping ahead can also be making a double batch and saving extras for a rainy day.
- Make Extras: Make these pistachio muffins a double or triple batch to have extra muffins to store for future use or freeze in an airtight container.
Pro Tip to Love this Recipe
Don’t Overmix: Overmixing can lead to tough muffins. Gently fold the wet ingredients into the dry ingredients until just combined.
How to Make Pistachio Muffins
This homemade pistachio muffins recipe comes together in just 4 simple steps. If you’re a pistachio lover, you’ll love this pistachio nut muffin topped with crunchy pistachio pieces.
These are the basic steps for making Pistachio Muffins. Refer to the full, printable recipe card below for detailed instructions.
1. Preheat Oven and Prep Pan
Preheat the oven to 425℉. Line a 12 count muffin pan with cupcake liners.
2. Mix Together Ingredients
Add the flour, pistachio pudding mix, baking powder and salt to a large bowl and whisk together. In a separate bowl, mix together the vegetable oil, melted butter, granulated sugar, eggs and vanilla.
3. Fill Muffin Pan with Pistachio Muffin Batter
Add the dry ingredients into the wet ingredients, stirring until just combined. Use a scoop to fill the muffin pan and add some chopped pistachios and a little turbinado sugar on top of each muffin.
4. Bake the Muffins and Cool
Bake for 8 minutes. Reduce temperature to 350℉ and bake for additional 13-15 minutes. Allow the muffins to cool in the pan for 5 minutes before transferring to a baking rack to cool completely.
How to Store, Reheat and Use Leftovers
- Storing: Keep the muffins in an airtight container. If you store the muffins properly, muffins stay on the counter they’ll be good for up to 2 days, or in the fridge for up to 5 days. Muffins freeze for about 3 months.
- Reheating: The easiest way to reheat the best pistachio muffins is in the microwave. Heat the muffin for 20-30 seconds.
- Using This Easy Muffin Recipe Leftovers: Enjoy leftovers as a sweet treat after dinner with some pistachio ice cream or as a quick breakfast.
Variations and Substitutions for Bakery-Style Pistachio Muffins
There are so many ways you can customize this recipe to make any variety uniquely yours. Experiment with flavors or by stirring in other add-ins.
- Extract: If you want your muffin’s flavor of pistachio to be heightened, use a little bit of pistachio or almond extract with, or instead of, the vanilla extract.
- Zest: Try upping the flavor with lemon zest!
- White Chocolate Chips: Make these muffins even better by folding in white chocolate chips.
- Greek Yogurt: Greek yogurt, and even cream cheese, are fantastic substitutes for sour cream.
Green Pistachio Muffins Recipe FAQs
Try serving pistachio pudding muffins with Chocolate Salted Caramel Iced Coffee, Easy Homemade Brownies or a Cinnamon Chocolate Latte.
Yes! Try adding in a blend of different nuts.
The sour cream will help to keep your muffins moist but chilling the batter overnight will help to keep them moist.
Pistachios actually have quite a few health benefits, including being high in antioxidants.
Expert Tips to Make this Recipe
- This Recipe Can be Doubled: Simply increase the ingredients proportionately and split it into two muffin pans before baking the recipe for pistachio muffins.
- Use Room Temperature Ingredients: Room temperature ingredients will mix more evenly and create a better texture.
- Fill Muffin Tins to 2/3 Full: Overfilling can lead to uneven baking and overflow.
- Don’t Overbake: Bakery-style muffins are done when they’re golden brown and a toothpick inserted into the center should come out clean with only a few crumbs.
- Cool in the Pan: Let the delicious pistachio muffins cool in the pan for a few minutes before transferring them to a wire rack. This will prevent them from crumbling.
- Glaze: To make a super easy icing, mix a tiny bit of water or milk with powdered sugar.
- Pudding: You can use pistachio paste instead of instant pudding mix to make sure your pistachio muffins taste like pistachio!
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Pistachio Muffins
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 2 cups All purpose flour
- 3.4 ounces Instant pistachio pudding mix, 1 package
- 2 teaspoons Baking powder
- ¼ teaspoon Kosher salt
- ⅓ cup Vegetable oil
- ¼ cup Unsalted butter, melted
- 1 cup Sugar
- 2 large Eggs
- ½ cup Sour cream
- ½ cup Whole milk
- 1 teaspoon Vanilla extract
- ⅓ cup Turbinado sugar
- ½ cup Pistachios, roughly chopped
Instructions
- Preheat the oven to 425℉. Line a 12 count muffin pan with cupcake liners.
- Add the flour, pistachio pudding mix, baking powder and salt to a large bowl and whisk together. Set aside.
- In a separate bowl, add the vegetable oil, melted butter, sugar, eggs and vanilla. Whisk until completely combined.
- Slowly add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to over mix the batter.
- Use a scoop to fill the muffin pan. Fill each about 2/3 full. Top each muffin with chopped pistachios and turbinado sugar.
- Bake for 8 minutes. Reduce the temperature to 350℉ and bake for additional 13-15 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs.
- Cool the muffins in the pan for 5 minutes before transferring to a baking rack to cool completely.
Christina’s Notes
- This Recipe Can be Doubled: Simply increase the ingredients proportionately and split it into two muffin pans before baking.
- Use Room Temperature Ingredients: Room temperature ingredients will mix more evenly and create a better texture.
- Fill Muffin Tins to 2/3 Full: Overfilling can lead to uneven baking and overflow.
- Don’t Overbake: Bakery-style muffins are done when they’re golden brown and a toothpick inserted into the center should come out clean with only a few crumbs.
- Cool in the Pan: Let the delicious pistachio muffins cool in the pan for a few minutes before transferring them to a wire rack. This will prevent them from crumbling.
- Pudding: You can use pistachio paste instead of instant pudding mix to make sure your pistachio muffins taste like pistachio!
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
what is turbine sugar?
Turbinado sugar is a type of sugar that is minimally processed, retaining some of its natural molasses content. This gives it a light brown color and a subtle caramel flavor. It is often used as a topping for baked goods or as a sweetener in beverages.