Bakery-style pistachio muffins are easy to make at home. They are a treat with their green hue, pistachio flavor and generous crunch topping.
If you like this recipe, check out my Protein Blueberry Muffins next!
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These are the best pistachio muffins! I’ve been on a muffin baking kick this year. They are my favorite treat because they’re comforting and quick to make. I’ve learned some things the more muffins I bake. Folded parchment paper muffin liners are economical. And they ensure the tops of the muffins rise properly. Over mixing can make a tough muffin, so be gentle. And starting the bake at a high heat of 425 degrees F and then finishing at 350 degrees F ensures beautiful bakery-style muffins at home.
More muffin recipes
Ingredients for pistachio pudding muffins
- Pistachio Instant Pudding Mix – This is such a nostalgic flavor for me! I’ve loved the pretty green color and unique taste of pistachio pudding mix since I was a kid. If you want pistachio nut muffins, feel free to stir in a 1/2 cup of finely chopped pistachios or walnuts into the batter before baking.
- Dry Ingredients – A combination of all-purpose flour, baking powder and salt.
- Wet Ingredients – Sour cream (you could sub plain Greek yogurt), milk (you could use non dairy like almond milk), melted butter, vegetable oil, sugar, two large eggs and both vanilla extract and almond extract.
- Streusel – I love crunchy, sugary muffin tops just like the bakery versions. It makes every bite of muffin an indulgence. The streusel topping is a simple mixture of flour, both white and brown sugar and melted butter.
Instructions
You’ll need three bowls, a nonstick 12-cup muffin pan, 12 paper muffin cups (I highly recommend the tulip paper liners you see pictured), a whisk, a fork, 1/4-cup capacity muffin scoop and rubber spatula. Plus measuring cups and spoons. Everything is linked further down in the post.
Preheat oven to 425 degrees F. In a smaller bowl, whisk together the flour, pistachio pudding, baking powder and salt. In a large bowl, whisk together all the wet ingredients until smooth. Pour the flour mixture into the wet ingredients bowl. Use a rubber spatula to gently stir until combined. Set the bowl of muffin batter aside to rest for a few minutes.
In the third bowl, use a fork to stir together the remaining flour, sugar and brown sugar. Add butter that has been melted in the microwave and stir until crumbly. Use the muffin scoop to evenly fill the muffin liners in the muffin tin. Use a large spoon to evenly sprinkle each muffin with the streusel crumbs.
Bake on the center rack at 425 degrees F for 7 minutes. Don’t open the oven door, reduce the oven temperature to 350 degrees F and continue to bake for 3 more minutes. Rotate the pan front to back and continue to bake at 350 degrees F for an additional 12 – 14 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes. Then carefully remove them to a cooling rack to allow them to finish cooling to room temperature. Keep scrolling for my free printable recipe card and video tutorial.
Serving suggestions
These beautiful green muffins would look so pretty on a brunch table. Here’s some more of my recipes to turn them into a complete meal –
Storage directions
Store leftover muffins in an airtight container. They will stay fresh at room temperature or in the refrigerator for 2-4 days. They freeze well too. Make sure they are completely cool. Wrap them individually in plastic wrap, then store in an air tight container or heavy duty freezer bag. You can freeze them for up to one month.
Kitchen tools
Tools matter when baking muffins! Having these items in your kitchen will make your muffin baking experience a breeze.
- Nonstick muffin tins – this is my favorite brand
- These tulip folded paper muffin liners – they are a game changer
- A 1/4-cup capacity muffin scoop
- Mixing bowl set with lids
- Magnetic measuring spoons
- Metal stackable measuring cups
Pistachio Muffins
Equipment
- 1 12-cup muffin tin
Ingredients
Muffins
- 2 cups all-purpose flour
- 3.4 oz instant pistachio pudding mix
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1/3 cup milk
- 4 tbsp butter melted
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 4 tbsp butter melted
Instructions
Muffins
- Preheat oven to 425 degrees F.
- In a smaller bowl, whisk together the flour, pistachio pudding, baking powder and salt.
- In a large bowl, whisk together the sugar, eggs, sour cream, oil, milk, 4 tablespoons of melted butter, vanilla and almond extracts until smooth.
- Pour the flour mixture into the wet ingredients bowl. Use a rubber spatula to gently stir until combined. Set the bowl of muffin batter aside to rest for a few minutes.
- In the third bowl, use a fork to stir together the remaining flour, sugar and brown sugar. Add the remaining melted butter and stir until crumbly.
- Use the muffin scoop to evenly fill the muffin liners in the muffin tin. Use a large spoon to evenly sprinkle each muffin with the streusel crumbs.
- Bake on the center rack at 425 degrees F for 7 minutes. Don't open the oven door, reduce the oven temperature to 350 degrees F and continue to bake for 3 more minutes. Rotate the pan front to back and continue to bake at 350 degrees F for an additional 12 - 14 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes. Then carefully remove them to a cooling rack to allow them to finish cooling to room temperature. Keep scrolling for my free printable recipe card and video tutorial.
Video
Nutrition
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