These pistachio muffins are made with real pistachios and instant pistachio pudding mix so they’re perfectly moist and bursting with pistachio flavor.

I spent half a year testing and perfecting muffin recipes so I could teach you the exact, easy to follow steps to make gorgeous bakery style muffins at home!

overhead view of a plate full of pistachio muffins with more muffins to the left of it, one cut in half, and a bowl of whole pistachios

​The Absolute Best Pistachio Muffin Recipe

You don’t have to be an experienced baker to make bakery style pistachio muffins. I have been testing and perfecting bakery style muffin recipes for so long just so I can teach you how to make perfect muffins without you having to experience all the trial and error that I did. 

Along the way, I’ve developed some secrets to making perfectly domed muffin tops, and perfectly moist and flavorful muffins! In these homemade pistachio muffins, I use instant pudding mix that helps to make these ultra moist while also making gorgeous green muffins.

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These homemade muffins are great for breakfast, brunch, snacks, or even a personal favorite of mine—late-night treats! When you follow my muffin tips below, be prepared to explain to your family and friends how you make such gorgeous and tasty bakery-style pistachio muffins at home.

Why You’ll Love These Pistachio Muffins

  • Everyday ingredients prepped in 10 minutes
  • Moist muffins with a tender crumb 
  • Perfect breakfast, brunch, snacks or late night treats!
  • Gorgeous green color
  • Tall and domed muffins tops (bakery style!)
pistachio muffins on a white plate with whole pistachios sprinkled around

What You’ll Need for Pistachio Muffins

If you are a pistachio lover, you are going to be hooked on these delicious pistachio muffins! They use simple ingredients and only take 10 minutes to prep. Get the full printable recipe with measurements and instructions below. Keep reading for my best muffin tips!

  • All-purpose flour
  • Granulated sugar
  • Instant pistachio pudding mix
  • Baking powder
  • Salt
  • Eggs
  • Buttermilk 
  • Vegetable oil, 118 ml 
  • Vanilla extract
  • Almond extract
  • Chopped pistachios

How to Make Pistachio Muffins

In just 6 easy steps, you can make delicious pistachio pudding muffins that pack a good pistachio punch and have a classic nutty flavor. Get the full recipe with measurements and instructions below. Keep reading for my best bakery-style muffin tips!

  1. In a mixing bowl combine the flour, granulated sugar, pistachio pudding mix, baking powder, and salt. Stir together and set aside.
  2. In a large mixing bowl combine the eggs, buttermilk, vegetable oil, vanilla extract, and almond extract. Stir to combine.
  3. Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick.
pistachio muffin batter in a clear glass mixing bowl
  1. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
  2. For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Top the muffins with chopped pistachios and sanding sugar.
  3. Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC and bake for 16-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF / 220ºC.

How to Create Bakery Style Muffins

Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!

1. THE REST PERIOD

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest. 

2. FILL EVERY OTHER MUFFIN CUP

This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.

3. FILL THEM TO THE TOP

Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.

4. BAKE AT HIGH TEMPERATURE INITIALLY

Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.

a pistachio muffin with its muffin paper pulled off with whole pistachios around it and more muffins in the background

How to Properly Measure Flour

The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. 

If you don’t have a kitchen scale, follow this method. 

  • Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
  • Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
  • Use the back of a butter knife to level off the excess.
a pistachio muffin with the muffin paper partially pulled off and a bite taken out

Storing & Freezing Muffins

MUFFIN STORAGE

If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day. 

In fact, muffins are so moist they can become soggy and those crunchy, sugary tops can disappear when stored in an airtight container.

But I have a trick to help that – paper towels. 

For longer storage, 2-4 days, line the bottom of an airtight container with paper towels. Place the muffins in a single layer in the container then cover the muffins with any additional layer of paper towels. The paper towels will act like a sponge, absorbing the moisture they release while they are stored. 

If the paper towels become too moist around day 2 or day 3, replace them with fresh paper towels. 

HOW TO FREEZE MUFFINS

Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and place in the freezer for up to 3 months.

To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.

How to Make Gluten Free Pistachio Muffins

I’ve made these muffins with both regular all-purpose flour and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.

FAQs about Pistachio Muffins

Why are pistachio muffins green?

The green color in most pistachio muffins recipes comes from the ingredients, in this cause pistachio pudding mix. Pistachio desserts are sometimes colored green with food coloring, but not in this recipe.

Can I make these muffins without pudding mix?

No, this recipe would not be the same without the pistachio pudding mix. It provides many important elements including color, pistachio flavor, and extra moisture. For best results, do not try to remove the pudding mix.

More Muffin Recipes

pistachio muffins surrounded by whole pistachios in shells

Pistachio Muffins

4.86 from 7 ratings
Prep Time: 10 minutes
Cook Time: 25 minutes
Rest Time: 15 minutes
Yield: 10
These pistachio muffins are made with real pistachios and instant pistachio pudding mix so they're perfectly moist and bursting with pistachio flavor. I spent half a year testing and perfecting muffin recipes so I could teach you the exact, easy to follow steps to make gorgeous bakery style muffins at home!

Ingredients

  • 3 cups all-purpose flour, 360 grams
  • 1 cup granulated sugar, 200 grams
  • 3.4 oz package instant pistachio pudding mix
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 ½ cup buttermilk, 360 ml
  • ½ cup vegetable oil, 118 ml
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • ½ cup chopped pistachios, 60 grams

Instructions
 

  • In a mixing bowl combine the flour, granulated sugar, pistachio pudding mix, baking powder, and salt. Stir together and set aside.
  • In a large mixing bowl combine the eggs, buttermilk, vegetable oil, vanilla extract, and almond extract. Stir to combine.
  • Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick.
  • Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
  • For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Top the muffins with chopped pistachios and sanding sugar.
  • Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC and bake for 16-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF / 220ºC.

Notes

For extra crunch, add 1 cup of chopped pistachios to the batter.
Cuisine: American
Course: Dessert
Author: Beth
Calories: 419kcal, Carbohydrates: 61g, Protein: 8g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 41mg, Sodium: 552mg, Potassium: 168mg, Fiber: 2g, Sugar: 31g, Vitamin A: 139IU, Vitamin C: 0.3mg, Calcium: 131mg, Iron: 2mg
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