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.
I made this recipe today. It was scrumptious! So worth making. I did add walnuts and it was delicious! 5 Stars! This recipe is a keeper!
Loved them.! Add almond extract and chopped pistachos. Received many compliments. Will bake them again and again. Thanks for sharing the recipe.
Did the exact same thing since I had the pistachios and I love almond extract. Delicious
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…
Kids loved them….I added salted pistachios in them…which I should have chopped but did not!
I will repeat!
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.
How much evaporated milk did u substitute please?
I give this recipe 5 Stars easy, delicious.
Will be in my recipe book forever.
Thank you.
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.
Made these for my new daughter-in-law’s birthday. I lowered the temp for the first 7 minutes from 425° to 420°, as I was using a dark, nonstick muffin pan. And I used turbinado sugar for the tops. They came out golden and fluffy. Would love to send you a couple of photos.
My family loved these muffins! Light, delicious and they disappeared in a flash! I will definitely be making these again. If I could give it more than 5 stars I would!
The muffins were very good but a little dry and too dense. Next time I’ll use a half cup less flour.