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pistachio muffin recipe

Pistachio Muffins

These bakery-style pistachio muffins are moist, fluffy, and full of nutty flavor, with a golden, sugar-crusted top for irresistible crunch. Made with instant pistachio pudding mix and pantry staples, they come together in 30 minutes and taste like they came straight from a gourmet bakery.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 300

Ingredients
  

  • 2 cups all-purpose flour
  • 1 pack 3.4 oz instant pistachio pudding mix
  • ¼ teaspoon kosher salt
  • 2 teaspoons baking powder
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • cup vegetable oil
  • ¼ cup melted unsalted butter
  • ½ cup full-fat sour cream
  • cup whole milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract optional
  • ½ cup pistachios roughly chopped
  • cup turbinado sugar for topping

Equipment

  • 12-cup muffin tin (or 6-cup jumbo muffin tin)
  • Mixing bowls (2 large)
  • whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cookie scoop or spoon
  • Wire rack
  • Nonstick spray or paper liners

Method
 

  1. Prep the Tin: Line a 12-cup muffin tin with paper liners or grease each cup with nonstick spray.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, pudding mix, salt, and baking powder. Set aside.
  3. Mix Wet Ingredients: In another large bowl, whisk together sugar, eggs, oil, and melted butter. Stir in sour cream, milk, vanilla, and almond extract (if using).
  4. Combine Batter: Fold the dry ingredients into the wet until just combined. Do not overmix. Batter will be thick. Let it rest while preheating oven.
  5. Fill Muffin Cups: Fill each cup to the top. Sprinkle with turbinado sugar and chopped pistachios.
  6. Bake: Bake at 425°F (218°C) for 5 minutes. Then reduce heat to 375°F (190°C) and bake for 13–15 more minutes (or 23–25 minutes for jumbo muffins).
  7. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm.

Notes

For a pudding-free version, add 2 extra tbsp flour, 1 tsp almond extract, and ⅔ cup finely chopped pistachios.
For gluten-free: use 1:1 gluten-free flour blend.
Dairy-free: swap milk and sour cream with plant-based alternatives.
Store at room temperature up to 4 days. Reheat in oven to re-crisp tops.
Freeze individually wrapped muffins for up to 2 months.