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These fluffy, moist pistachio muffins, with a sweet nutty flavor and sugared tops are quick and easy to make. The pistachio pudding mix not only gives it a slightly green color, but that pistachio flavor everyone loves.
To me there isn't much better than a quality muffin - from banana chocolate chunk muffins to raspberry and white chocolate muffins to cinnamon streusel muffins.
But one of the bakery classics are pistachio muffins. And because I had an extra bag of instant pistachio pudding mix on hand, I figured it was time to share my recipe.
Why This Recipe Works
- Easy - You’ll be amazed at how easy these muffins are to make. They’re ready for the oven in under 10 minutes.
- Flavor - These muffins offer a unique, sweet and nutty taste that sets them apart from traditional muffin flavors.
- Versatile - Perfect for breakfast, snacks or dessert, pistachio muffins are a delicious treat any time of day.
Jump to:
Ingredient Notes
- Flour - All-purpose flour works best for a balanced structure and soft crumb in the muffins. Make sure to measure it correctly for the best results.
- Pistachio pudding mix - This is the secret ingredient that gives the muffins their distinct flavor and moist texture. Look for instant pistachio pudding mix at your local grocery store.
- Baking powder/soda - Super important as it helps the homemade muffins rise.
- Salt - A pinch of salt balances the sweetness and enhances the overall flavor of the muffins.
- Unsalted butter - Provides richness and a tender crumb. Make sure the butter is softened to room temperature for easy mixing.
- Light brown sugar - Where the sweetness comes from. You can adjust the amount based on your preference.
- Eggs - Eggs add structure and moisture to the muffins. Ensure they are at room temperature for better incorporation into the batter.
- Sour cream - The acidity reacts with the leaveners and creates a nice rise while also adding moisture and tenderness to the muffins.
- Milk - Use whole milk for moisture and tenderness in the muffins.
- Vanilla extract - A splash of vanilla enhances the flavor.
- Almond extract - A small amount of almond extract enhances the nutty flavor of the pistachios and adds a subtle, aromatic sweetness that complements the overall taste.
- Pistachios - Use unsalted, shelled pistachios for the best flavor. You can chop them finely or leave some slightly larger for added texture on top.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need for these pistachio muffins. Some substitutes include:
- Replace all-purpose flour with whole wheat flour for a nuttier taste and added fiber, or use a gluten-free flour blend for a gluten-free option.
- Swap butter with coconut oil or vegetable oil for a dairy-free version, or use applesauce for a lower-fat alternative.
- I use light brown sugar for extra sweetness, but you can substitute with granulated sugar or dark brown sugar, or try maple syrup or honey for a different flavor.
- I use eggs in these muffins, but for a vegan option, you can substitute chia seeds.
- Substitute milk with almond milk, oat milk or coconut milk for a dairy-free option, or use buttermilk for a tangier flavor and tender crumb.
- Sour cream adds extra fat and acidity, but you can also use yogurt or Greek yogurt. Buttermilk works as well.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
In a medium bowl, mix the dry ingredients and set aside. In another bowl, cream the butter with the sugar.
Add the eggs, sour cream, milk, and vanilla extract, beating until well combined, then fold in the dry ingredients.
Spoon the batter into the prepared muffin pan, filling each cup to the top. Top with some pistachios and sugar.
Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and continue baking for 12-15 minutes, or until done.
FAQs
Use unsalted, shelled pistachios for the best flavor. If you only have salted ones, reduce the added salt in the recipe.
If you don’t have pistachio pudding mix, you can use vanilla pudding mix and add chopped pistachios, or try a different instant pudding flavor for a variation.
Yes, use a gluten-free flour blend in place of all-purpose flour. Ensure that the baking powder and other ingredients are also gluten-free.
Muffins are done when a toothpick inserted into the center comes out clean.
The muffins will stay fresh at room temperature for 3 days, but they can last up to 1 week in the fridge. For longer storage, freeze them for up to 3 months, which is what I usually do.
Pro Tips/Recipe Notes
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- Overmixing can make muffins tough and dense. Mix the batter just until the ingredients are combined, and don’t worry if a few lumps remain.
- Use an ice cream scoop to get an even amount of batter in each muffin tin.
- For tall, bakery-style muffins, fill the muffin cups all the way to the top before baking. This helps achieve a nice dome shape.
- You'll know the muffins are done when a toothpick comes out clean.
- If using salted pistachios, reduce the salt in the batter to ¼ tsp.
Similar Recipes
- Mini Chocolate Chip Muffins
- Blackberry Oatmeal Muffins
- Cranberry Orange Muffins
- Pumpkin Banana Muffins
- Vanilla Muffins
If you’ve tried these pistachio muffins or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! Other tasty muffin options are these pumpkin streusel muffins or cinnamon oatmeal muffins. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pistachio Muffins
Ingredients
- 1 ¾ cups all-purpose flour (219g)
- 1 pack instant pistachio pudding mix (28g)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ¾ cup light brown sugar
- 2 large eggs, at room temperature
- ½ cup sour cream, at room temperature
- ⅓ cup whole milk
- 2 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup unsalted pistachios, shelled and chopped
- turbinado sugar for topping
Instructions
- Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a medium bowl, combine the flour, pistachio pudding mix, baking powder, baking soda and salt.
- In the bowl of a mixer, cream together the butter and sugar until combined, about 2-3 minutes. Add in the eggs, sour cream, milk, vanilla extract and almond extract and beat on medium speed until the texture is uniform. Add in the dry ingredients, folding with a spatula until just combined.
- Spoon batter into prepared muffin pan, filling them all the way to the top. Sprinkle some chopped pistachios and sugar over top.
- Bake for 5 minutes at 425°F and then reduce heat to 350°F. Continue to bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool for 5 minutes in pan before transferring to a wire rack to cool.
Notes
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- Overmixing can make muffins tough and dense. Mix the batter just until the ingredients are combined, and don’t worry if a few lumps remain.
- Use an ice cream scoop to get an even amount of batter in each muffin tin.
- For tall, bakery-style muffins, fill the muffin cups all the way to the top before baking. This helps achieve a nice dome shape.
- You'll know the muffins are done when a toothpick comes out clean.
- If using salted pistachios, reduce the salt in the batter to ¼ tsp.
Lauren says
Yum! Pistachios!
Ryan says
Yep they are quite good!