These Pistachio Muffins taste like they came from a bakery with their perfectly domed tops and delicious pistachio flavor.
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.
If you like this recipe you may also be interested in these other delicious muffin recipes:
- Chocolate Chip Muffins
- Sour Cream Coffee Cake Muffins
- Best Blueberry Muffins
- Coconut Oil Bran Muffins
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.
Can I make this recipe using sugar free/fat free instant pudding mix? The net weight of a package of this type of pudding mix is only 1 oz but it typically still makes the same amount of pudding as it’s higher calorie counterpart.
Yes, sugar free instant pudding should work fine. The pudding mix is used primarily for the pistachio flavoring.
I have not made this recipe yet, but I love pistachios, so I want to add some to this recipe. I want to finely ground up pistachios – add 1/2 Cup and 1 Cup to this recipe. I want to know if this will change the various amounts of ingredients. If so by how much for each addition (1/2 and 1 cup)? My intent is to increase the pistachio flavor. I will make a batter with the 1/2C to see how see how much, if any, it increases the taste of the pistachio and then make it again with 1C. I rarely make any recipe without making changes but just sure how the additional pistachios with alter the other ingredients. Thank you for your assistance in figuring this out. I will let you know how it turns out.
Love these muffins. I make 6 jumbo muffins. Great recipe.
You have outdone yourself with this one! These are delicious!
Added chopped pistachios in the batter and then a candied chopped on top. Absolutely delicious
I have been making these for the past few years. Stay at Home chef is the best. I love them….everyone loves them. I have a new batch in the oven right now.
I love all of your recipes. You make it look so easy and they’re always delicious
Thank you for sharing
I will make these again and again.This is such a simple and tasty recipe! I did substitute 1/2 tsp almond extract for 1/2 of the vanilla to punch up the nutty flavor.
Was looking for a new, different muffin recipe and hope this Pistachio muffin mix turns out great. Thx, Laura McCormick
Hi, I baked these Pistachio Muffins this morning, but I found them to be a little dense, but delicious. Could I use Canola Oil instead of butter?
It’s an acceptable substitute, though it will change the texture of the muffin.
Thought muffins very tasty. Another time may sprinkle chopped pistachios on top. Used a coarse sugar on top, enjoyed that. Made a double recipe so could share with neighbors.
Very easy and very tasty! The batter is very thick, but the muffins came out beautifully!