Pistachio Muffins
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These pistachio muffins taste like they came straight from a bakery with their perfectly domed tops and robust pistachio flavor that comes entirely from real pistachios.
WHY YOU’LL LOVE THIS PISTACHIO MUFFINS RECIPE
Imagine this… You walk into a bakery, smell all the smells, see all the sights, and land on a fluffy, beautifully domed top pistachio muffin straight from the display case. It’s moist, it’s flavorful, it has crunchy pistachio pieces everywhere, and you’d love to recreate it at home in your jammies.
Lucky for you, this homemade pistachio muffin recipe will let you do exactly that. It’s been a staple recipe in my kitchen since 2018 and loved by my readers, too.
Consider this 5-star review from reader Courtney:
“I made these pistachio muffins using sour cream and they are outstanding! Every pistachio muffin I have ever tried either tasted like almond extract or had pudding mix in it. This will be a go to recipe for me!”
NO INSTANT PUDDING MIX
Too many times, pistachio recipes turn to pistachio pudding, instant pistachio pudding mix, or almond extract to get that robust pistachio flavor to shine through. None of that here!
Instead, we’re using real fresh pistachios and we’re going the extra mile to toast them before pulverizing them into a fine powder, almost like pistachio flour, to bring all of the pistachio flavor naturally.
And of course, each muffin top gets a generous sprinkle of coarsely chopped pistachios that toast in the oven and make the perfect texture and flavor complement to the tender and moist pistachio muffin crumb.
PISTACHIO MUFFIN RECIPE INGREDIENTS
This easy muffin recipe only requires nine simple ingredients, most of which I am positive you already have in your pantry.
To make these delicious pistachio muffins, you will need:
• shelled unsalted pistachios
• all-purpose flour
• baking powder
• salt
• butter
• granulated sugar
• eggs
• yogurt or sour cream
• vanilla extract
HOW TO MAKE PISTACHIO MUFFINS
This recipe has lived on my site since 2018, so I’ve had my fair chance to make them the best pistachio muffins out there over the years. The one thing I changed over the years is that I now toast a portion of the pistachio nuts (the portion that goes in with the dry ingredients) which brings a good pistachio punch without anything artificial.
The other portion of pistachios, you’ll reserve for the tops of the muffins.
STEP #1
Before starting on the muffin batter, toast ¾ cup of the pistachios. You can do this in whatever way you prefer. I like to toast nuts on the stovetop, but you can also use the oven, since you’ll be heating it up to make the muffins anyway. Just a light toast to bring out that classic nutty flavor. Toasting the pistachios will also bring out some of that natural green color which will help tint the muffins a beautiful pistachio green.
STEP #2
Process the toasted pistachios to a fine crumb. And I mean really process them. I like to use a blender or food processor. We’re adding this portion of pistachios to the dry ingredients, so aim for a texture similar to almond flour, but, you know, pistachio flour.
STEP #3
Coarsely process the remaining ½ cup of pistachios. These will go on the tops of the muffins.
STEP #4
Combine the dry ingredients.
STEP #5
Cream the butter and sugar, then add the remaining wet ingredients.
STEP #6
Combine the dry ingredients and the wet ingredients for the last step of making the batter.
STEP #7
Spoon the batter into the prepared muffin pan, then sprinkle the tops of the mounds of muffin batter with the coarsely chopped pistachios.
Now they’re ready to bake!
HOW TO GET DOMED MUFFIN TOPS
STEP #8
Perhaps you’ve seen this tip before, but if you haven’t, know this is the crucial key to a bakery style muffin: bake them at a high heat for the initial few minutes in the oven. This trick encourages the leaveners in the batter to activate quickly, shooting the muffins straight up right in the beginning.
STEP #9
After an initial 5 minutes at that high heat, you’ll turn the temperature of the oven down without opening the oven door. As the temperature comes down, the muffins continue to bake, and after the total bake time, you’ll be left with beautiful bakery-style pistachio muffins, each with a crunchy muffin top that will have your taste buds dancing with anticipation.
PISTACHIO MUFFIN STORAGE
Once your pistachio muffins are completely cool, you can store them at room temperature for up to 5 days, but here’s your giant PSA: the toasted pistachios on the top of each muffin will lose their crunch as they sit.
PRO TIP
Before enjoying your next pistachio muffin beyond day 1, check the crunchiness of the pistachios on the top of your muffin. If the texture is fine with you, enjoy!
If you want to crisp up those pistachios, simply toast your pistachio muffin in a toaster oven or air fryer before enjoying. Just 2-3 minutes under some heat will re-toast those pistachios and your muffin will be *chef’s kiss* delish.
PISTACHIO MUFFIN RECIPE SUBSTITUTIONS
FLOUR– I have used all-purpose, whole wheat, and bread flour for these pistachio muffins, and I don’t prefer one over the other. In fact, I have used a combination of 2 or even all 3 of these flours to change things up based on availability, and all 3 work perfectly. Just be sure to use 160g total of flour regardless of which kind of flour you use.
YOGURT– while I do encourage you to use full fat yogurt here, you can use plain yogurt, Greek style, or even sour cream. Again, I have used all 3 of these over the years and they all work great.
PISTACHIO MUFFIN RECIPE FAQS
Are you a fellow pistachio lover? Check out some of my favorite recipes featuring pistachios: pistachio cheesecake, pistachio white chocolate chip biscotti, and Jennifer Aniston salad.
More Favorites from Fresh April Flours
Pistachio Muffins Recipe
Ingredients
- 1 and ¼ cups (140g) shelled unsalted pistachios1 divided
- 1 and ⅓ cups (160g) all purpose flour2 be sure to measure properly
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- ⅔ cup (133g) granulated sugar
- 2 large eggs
- ½ cup (123g) plain yogurt Greek or regular is fine3
- 2 teaspoons vanilla extract
Instructions
TOAST THE PISTACHIOS
- Divide your pistachios into two portions: a ¾ cup portion and a ½ cup portion.
- Using your preferred method4 of toasting nuts, toast the ¾ cup portion, allow to cool for a few minutes, then pulverize in a food processor or blender until you create a fine crumb. Pour into a medium size bowl and set aside.
- Use the same food processor or blender to process remaining ½ cup of pistachios. Set aside.
PISTACHIO MUFFINS
- Preheat the oven to 400ºF (204ºC). Spray the wells of a 12 count muffin tin with non-stick spray, or line with cupcake liners. Set aside.
- Add the flour, baking powder, and salt to the bowl with the pistachio flour, then whisk together until well-blended. Set aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating until incorporated. Add the yogurt and the vanilla and beat again on medium-high speed until everything is combined. Scrape down the sides and bottom of the bowl as necessary.
- Pour the dry ingredients into the wet ingredients and stir gently with a spatula until no flour pockets remain. Be careful not to overmix.
- Spoon the batter evenly into the 12 prepared wells. I prefer to use an ice cream scoop with a thumb trigger for my muffins. Sprinkle the tops of the mounds of batter with the coarsely chopped pistachios (be sure to use all of the ½ cup of coarsely chopped pistachios).
- Bake the muffins for 5 minutes, then reduce the oven temperature to 350ºF (177ºC) without opening the door, and bake for another 13-15 minutes. Muffins are done when a toothpick inserted into the center comes out mostly clean and the tops are golden brown. Remove from the oven and allow them to cool in the pan for about 10 minutes before removing from the pan to cool completely on a wire rack. Muffins stay fresh covered at room temperature up to 5 days or in the refrigerator up to 1 weeks. Keep in mind, as the muffins sit, the pistachios on top will collect moisture and lose their crunch, so I like to toast them in a toaster oven or air fryer before eating them. Muffins freeze well, up to 2 months. Thaw in refrigerator or heat in the microwave about 15 seconds before serving.
Notes
- Pistachios: you will want to be sure you are using unsalted, raw pistachios. These are typically labeled “pistachio kernels.”
- Flour: you can use whole wheat, all-purpose, or bread flour for these pistachio muffins. I have used all 3 separately, a combination of 2, and a combination of all 3 many times to make these muffins. I have no preference. Just be sure to use 160g total of flour regardless of which kind you use.
- Yogurt: I highly recommend a full fat or Greek style yogurt for these pistachio muffins. You can also use full fat sour cream.
- Toasting the pistachios: you can use the oven or the stovetop to toast your pistachios. For the oven, preheat to 350ºF (177ºC), then spread pistachios into an even layer on a baking sheet. Bake for 6-8 minutes, stirring every minute or so until nuts start to turn slightly brown and smell fragrant. For the stovetop, heat pistachios in a medium size saucepan, stirring constantly, for 6-8 minutes until nuts start to turn slightly brown and smell fragrant.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
When do you add the flour mixture? After step 3 or before
I just updated the recipe! Thanks for catching that!
Can you give us egg substitute please. I want to make it eggless. Thanx
Hey, Sanginta– I’ve admittedly never purposely removed eggs and replaced with something else. I’m not exactly sure what to recommend, sorry!
Can you substitute sour cream for the yogurt
Definitely!
Hello. I would like to try this recipe, but what can I substitute for the Greek yogurt? Can I use plain yogurt? Thank you.
That would be totally fine, Jani! Enjoy!
Thank you.
U leave shell on ? Or off
Shells off.
Very yummy! I used sour cream because it was what I have in the refrigerator and the muffins were delicious and moist. And thanks for sharing because this is the first recipe I found that didn’t use pistachio pudding mix in the batter. Happy baking!
I’m so glad you enjoyed them, Mai!
Hi,
Do you use 3/4 cup of finely chopped pistachios or 3/4 of whole pistachios and then finely chop them?
Thanks 🙂
“3/4 cup shelled pistachios, finely chopped” means measure THEN chop! Enjoy!
Just made these muffins. Great pistachio flavor and crunch. Yum!
Thanks so much, Sarah! Glad you liked them.
Your recipe looks good, and I plan to make ‘muffin tops’ with it. Have you ever used pistachio extract? The recipes with the pudding obviously have artificial flavor, and many recipes call for almond extract (because they claim pistachio extract is hard to find). But almost nothing is hard to find anymore. I’ve found several brands online that get good reviews.
I love that– “almost nothing is hard to find anymore!” It’s so true! But anyway, no I have never used pistachio extract. If you want to use it for this recipe, I’d suggest only about 1/8 to 1/4 teaspoon. Let me know how you like them!
Update: The pistachio extract (at least the Watkins brand) has an awful taste. So I just go with the ground and chopped nuts and lots of vanilla. I use Trader Joe’s roasted unsalted pistachios in the recipe, and raw unsalted on top (got those at Hol Fuds). Excellent!
Wonderful! I used 1/2 c AP flour and 1/2 c Coconut flour. Adds a nice coconut flavor to the already delicious recipe.
Thanks for sharing, Shawna! Glad you enjoyed them.
We have to watch our sugar intake. Can we sub out the sugar with agave syrup instead?
Hey, Meg– you can, but you’ll have to adjust for the added liquid, so I’m unsure of exactly how to get the same result. Let me know if you try it!
SO yummy! I added dark chocolate chips. I will definitely make these again.
Thanks so much, Bridget!
Great recipe! Added some almond extract in addition and they tasted amazing! Thank you!!!
Thanks for letting me know!
Do you use roasted/salted pistachios or raw?
Roasted/salted!
Thanks!!
Followed the recipe exactly and they were perfect! Thank you!
Awesome, Rachel! Thanks for letting me know!
These are great! I used sour cream instead of Greek yogurt since I already had that on hand but otherwise followed the recipe exactly. I could only find salted shelled pistachios (and didn’t want to take the time to shell them myself…) and it made for a perfect salty sweet treat!
Thanks so much, Sarah! Really glad you liked them.
I love that this recipe uses real pistachios instead of the pudding! The flavor is wonderful and there is still a slight green hue. However, I followed the directions and the batter was very stiff and resembled cookie dough. I added about a quarter cup of milk and it was perfect! Will make them again.
Hmm, and you added the yogurt? I’ve never had anyone report this about the batter and it’s pretty highly reviewed 🙂 glad you liked them!
My family likes big muffins! I made these muffins in a jumbo silicone muffin pan, started at 400 for 5 minutes, then lowered heat to 350 for 18 minutes, as you advised. Thanks, April, they were perfect!
Some sites advise putting a cookie sheet under the muffin pan for stability. I experimented, and found it’s not necessary, and makes baking time longer.
Awesome, Joyce! I’m so glad this worked out.
Cut the butter in half and replaced it with olive oil for a more moist crumb. Also added a heaping tablespoon of matcha for a natural green color and the flavors complement each other quite nicely.
Turned out amazing!!