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Recipe compliments of www.ITISAKEEPER.com

A close-up of pistachio muffins reveals their golden-brown tops with nut pieces prominently visible, showcasing their rich flavor.

Pistachio Muffins

5 from 1 vote
These Pistachio Muffins are the best bakery-style muffins to make at home. With about a 25 minute bake time and a dozen ingredients, these muffins are great to bring to any event or just to have!
Prep Time : 15 minutes
Cook Time : 23 minutes
Cool Time : 5 minutes
Total Time : 43 minutes
Servings: 12 muffins
Course: Dessert
Calories: 347kcal
Author: Christina Hitchcock

Equipment

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!

MY NOTES