Why You’ll Love This Recipe

Pistachio Muffins are soft, fluffy, and subtly nutty with a vibrant green hue and satisfying crunch from chopped pistachios. These bakery-style muffins are perfect for breakfast, brunch, or snacking, combining a light sweetness with the distinctive flavor of pistachios. Moist, flavorful, and easy to make, they bring a touch of elegance to your everyday baking.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarbaking powderbaking sodasaltunsalted butter (melted)eggsplain yogurt or sour creammilkvanilla extractalmond extractpistachio pudding mix (instant, for flavor and color)chopped pistachios (plus extra for topping)

directions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, combine melted butter, eggs, yogurt, milk, vanilla, and almond extract.

Stir in the pistachio pudding mix until well combined.

Gradually fold the wet ingredients into the dry ingredients until just mixed—do not overmix.

Gently fold in the chopped pistachios.

Scoop the batter evenly into the prepared muffin cups, filling each about ¾ full.

Sprinkle additional chopped pistachios on top for a crunchy finish.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 12 standard muffins.
Preparation time: 15 minutes
Baking time: 20 minutes
Cooling time: 15 minutes
Total time: 50 minutes

Variations

Add white chocolate chips for extra sweetness.

Sprinkle the tops with coarse sugar for a bakery-style crunch.

Use whole wheat flour for added fiber and a heartier texture.

Make mini muffins by reducing the bake time to 10–12 minutes.

Fold in dried cranberries or cherries for a fruity twist.

storage/reheating

Store Pistachio Muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week or freeze for up to 2 months.
To reheat, microwave for 10–15 seconds or warm in a low oven.

FAQs

Why use pistachio pudding mix?

It adds flavor, moisture, and a light green color without needing food coloring.

Can I make them without pudding mix?

Yes, but you’ll need to add pistachio extract and possibly food coloring to replicate the flavor and look.

Do I need almond extract?

It enhances the nutty flavor and complements pistachios well, but it can be omitted.

Can I use Greek yogurt?

Yes, Greek yogurt works well and adds extra protein and moisture.

Are these muffins very sweet?

They’re mildly sweet—perfect for breakfast or a light dessert.

Can I double the recipe?

Yes, it doubles easily—just bake in batches if needed.

Do I need a mixer?

No, this is an easy one-bowl recipe that can be mixed by hand.

Can I use salted pistachios?

Yes, but reduce the added salt slightly to balance the flavor.

How do I get bakery-style domes?

Start by baking at 400°F for the first 5 minutes, then reduce to 375°F for the remainder.

Can I make these vegan?

Yes, use plant-based yogurt, a flax egg, and nondairy milk and butter alternatives.

Conclusion

Pistachio Muffins offer a unique, nutty flavor wrapped in a tender, bakery-style crumb. Whether enjoyed with your morning coffee or served as a sweet snack, these vibrant muffins are sure to impress. Their beautiful color, delightful crunch, and comforting taste make them a welcome addition to any baking repertoire.