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These Pistachio Muffins taste like they came from a bakery with their perfectly domed tops and delicious pistachio flavor. 

Angled photo of Pistachio Muffins on a wire rack.


How do you get a perfectly domed muffin top?

The secret to that perfectly domed muffin top is to blast the muffin batter with super high heat when you first place it into the oven, and then let it finish baking at a slightly lower temperature.  The high heat causes the steam in the muffins to release quickly, making the muffin puff up and create that perfect dome on top.  We start our muffins at 425 degrees F. After about 7 minutes, reduce the heat in the oven to 350 degrees F. Watch your muffins closely as they finish baking.  Ovens vary slightly so your cooking time may vary as some ovens will brown the muffins more than others. Pull your muffins out of the oven as soon as they are golden brown on top.

How to keep muffins from sticking:

You can bake muffins directly in a muffin tin, or use paper liners. To keep the muffins from sticking, use a nonstick pan and lightly grease the pan with nonstick cooking spray. If using liners, spray the liners themselves with a light coating of nonstick cooking spray to keep the muffins from sticking to the wrapper.

Close up of Pistachio Muffins on a wire rack.

If you like this recipe you may also be interested in these other delicious muffin recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Close up of Pistachio Muffins on a wire rack.
These Pistachio Muffins taste like they came from a bakery with their perfectly domed tops and delicious pistachio flavor. 
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
  • 1/2  cup  salted butter melted
  • 3/4 cup  granulated sugar
  • large eggs
  • 1 teaspoon vanilla extract
  • 3.4 ounce package instant pistachio pudding mix
  • teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 1/2 cup milk
  • cups  all-purpose flour
  • 1/4  cup  granulated sugar for topping optional
  • Preheat an oven to 425 degrees Fahrenheit and line a muffin tin with paper liners.
  • In a large bowl, use a hand mixer to beat together melted butter with sugar, about 1 minute. Add in eggs and vanilla extract and beat until just combined.
  • Add in pistachio pudding mix, baking powder, salt, and milk. Mix to combine. Add in all-purpose flour and mix until flour has been incorporated.
  • Divide batter amongst each muffin cup, filling 3/4 full. Sprinkle tops with sugar crystals (optional).
  • Bake in the preheated 425 degree oven for 7 minutes. After 7 minutes, reduce the heat in the oven to 350 degrees F and continue baking 10 minutes, until muffin is cooked all the way through. Remove from muffin tin and transfer to a wire rack to cool completely.


Calories: 339kcal | Carbohydrates: 58g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 282mg | Potassium: 148mg | Fiber: 1g | Sugar: 27g | Vitamin A: 300IU | Calcium: 60mg | Iron: 2mg
Course: Bread, Breakfast
Cuisine: American
Keyword: Pisatchio Muffin

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These muffins turned out beautiful! My batter was not as thick as was suggested in the recipe, which I think may be due to how the flour is measured. It can make a difference if you spoon the flour into your measuring cup and then swipe versus scooping your measuring cup into the flour and then swiping so this could lead to a thicker batter or a thinner batter. Also, I made sure that my milk and my eggs were room temperature. If any of the ingredients are cold it can make it take longer to bake through. I only… Read more »

They came out great and I don’t even know how to spell “Baking”!


5 stars
Really good! I added some glaze to the top of them and they were delicious!


5 stars
Tasty! Made a double batch. Used 1/2 almond flavoring and 1/2 vanilla. Increased the milk by 1/4 cup and the batter was still VERY thick. Muffins turned out fine, though, similar in taste to bakery muffins. Did not add the sugar on top. Baking time was longer than recommended. An extra three minutes for regular muffins and sixteen minutes for jumbo muffins. Will make again


5 stars
Easy and delicious!!!

Sheila C

These were pretty good. The flavor was there but a bit dense. Not light and fluffy at all. I had to increase the cook time to 16 minutes at 350 and even then they could’ve used a minute or two more. I have a brand new oven and I know temperature times vary but they were raw at 10 minutes even at the initial blast of 425 for 7 minutes. I would probably increase the milk to make it less dense And skip the blast of heat. My other muffins get better high domed tops without the blast. Good flavor… Read more »


The flavor in these is excellent. My family gobbled them up. I am curious though, mine did not rise. I put them in the oven for 7 min at 425 and then they seemed to take about 30 more minutes to bake. These were normal sized muffins. Any suggestions on what I could have done wrong?

5 stars
My family loved them I didn’t add or subtract I made 6 jumbo sized muffins..

Math teacher+ Baker

4 stars
These were okay, but did not taste like bakery pistachio muffins. The flavor was extremely muted and not very sweet.

Loved them.! Add almond extract and chopped pistachos. Received many compliments. Will bake them again and again. Thanks for sharing the recipe.

Susan Santangelo

5 stars
These are scrumptious! It was a dense batter, so I added a little more mile…but they were not only pretty to look at, but delicious! Thanks for a great recipe…

François Gagné

5 stars
Kids loved them….I added salted pistachios in them…which I should have chopped but did not!
I will repeat!

Gayle Puopolo

5 stars
I did use almond extract instead to vanilla and also used evaporated milk, converted the recipe to 6 jumbo sized muffins, they turned out excellent in my opinion. My picky husband even liked them as soon as they were cool to eat.

I give this recipe 5 Stars easy, delicious.
Will be in my recipe book forever.
Thank you.


5 stars
I absolutely love these muffins, I have probably made them about 15 times ? everyone loves them. I make them gluten free, so I just sub the flour for a gluten free all purpose like like Pamela’s or Robin Hood. Sometimes I’ll add 1 cup of oats or 1/3 cup pistachios to the batch of muffins as well. It all works beautifully.

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