Save Recipe

Sign in and save recipe to your profile.

Sign In
Get free recipes sent straight into your inbox!

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 YouTube, Facebook 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
Ingredients
  • 1/2 cup salted butter melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3.4 ounce package instant pistachio pudding mix
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar for topping optional
Instructions
  • 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.
Notes

Nutrition

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

32 Comment threads
6 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
35 Comment authors
  Subscribe  
newest oldest most voted
Notify of
Cupcake137

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 »

Heather Cook Archuleta

3 stars
First time I made these they were way to heavy and dense, but had good flavor, that’s why 3 stars. The second time, I cut the flour down to 1 1/3 cups and they came out way better and had a stronger pistachio flavor! So for that I give 5 stars.

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

Olivia

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

JMO

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

Micki

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 »

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

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…

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.

DG

Made these and added chopped pistachios to the batter and on top with the sugar before baking. I made 6 large muffins and had to adjust the baking time. They were very good but a tad dry. Next time I will either add 1/4 C sour cream or 1/4 vegetable to make them more moist. Great recipe! My son is a big fan of pistachio muffins and he loved these!

Rachael

3 stars
I love anything with pistachio pudding and was excited for these. As others mentioned the batter was so dense so I poured in extra milk… maybe a half cup or so. They turned out to be a great consistency with that, however it didn’t have that “pistachio almond” punch I was hoping for. I wish I would have added 1/2tsp almond extract. I’ll try again with that and I imagine they’d be great! Maybe I’ll make a quick glaze in the morning with some almond extract. 😊

Lisa

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?

Become a Member

Sign up to save recipes in you recipe book, write reviews and more!

Sign up with

By signing up you agree to thestayathomechef.com's terms of use and privacy policy.