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.
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.
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 had to add a minute to the suggested bake time and mine were perfectly baked. My batter only filled the cups about 3/4 full but the rose beautifully. Thanks for the awesome recipe!
They came out great and I don’t even know how to spell “Baking”!
Really good! I added some glaze to the top of them and they were delicious!
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
Easy and delicious!!!
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 though.
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?
You may want to check your oven with an oven thermometer that you can hang inside. It might be that you had the oven door open for too long while putting them in and your oven didn’t maintain its temperature. Or your oven may simply be in need of being calibrated (which is generally super easy).
My family loved them I didn’t add or subtract I made 6 jumbo sized muffins..
These were okay, but did not taste like bakery pistachio muffins. The flavor was extremely muted and not very sweet.