Pistachio Muffins

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:

• Why This Recipe Works
• Ingredient Notes
• Ingredient Swaps
• Step-by-Step Photos
• FAQs
• Equipment
• Pro Tips/Recipe Notes
• Similar Recipes
• Pistachio Muffins

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

Equipment

The equipment you use is important to how the pistachio muffins turn out. What is needed is the following:

• Large bowl - You need a bowl to be able to mix together the ingredients.
• Whisk - Used to mix together the dry ingredients.
• Cupcake liners - Keeps the muffins from sticking to the pan.
• Cookie scoop - Helps get an even amount of batter in each muffin pan.
• Muffin pan - Bakes the pistachio muffins.

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! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.