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.
The muffins came out good, but the bottom was dark. I added walnuts to the mixture. Did she place two paper liners in each of the muffin cups?
Just made some for St. Patrick’s day breakfast! They were delicious. They were a little dense…next time i will either lessen the flour or add a little more milk. Thank you for the great and delicious recipes!
i love your recipes yes i will follow you
I made these, yum! Very flavorful.
I’ll be making them again for St. Patrick’s Day. Thanks
I followed the recipe with the addition of 1 tsp. almond extract because my husband loves almond flavoring (I did NOT delete the vanilla). I also added 5-6 whole pistachios on top of each muffin and topped them with sparkling sugar from KAF. I made 12 standard muffins and they were quite full, but did not overflow when baked. I have a brand new oven from Jennaire and I extended the baking time by 1 minute to be sure they were not doughy in the center. They were perfect. Making them again today and I plan to chop the pistachios and fold them into the batter. I bought a jumbo 6 muffin pan and I am wondering how long to extend the baking time for the larger sized muffins? Also, wondering if I could switch out the pistachio pudding with something like vanilla or French vanilla and then add chocolate chips or chunks, or orange flavoring and craisins, or blueberries? I am thinking the possibilities are endless. Thank you for a GREAT RECIPE, this is a keeper and I will be making it a lot since my family and friends LOVE pistachio.
This is a 5 STAR recipe. My muffins looked exactly like the photos and we loved the texture and flavor. I can’t wait to try the sour cream and chocolate chip versions. Thanks for a great recipe! YUM!
These are so fast to throw together. My family loves them. Definitely add the almond extract in addition to the vanilla. It really intensifies the flavor.
My husband told me I had to make these or else he’ll divorce me 🤣
I make these and pack it in his lunch box… He loves them, thanks for the recipe!
Mine did not rise. They burnt around the edges but were sunken in the middle and not cooked. Any idea what I did wrong? I thought I followed the instructions exactly, other than adding a smidge extra vanilla.
Great taste and flavor. Like the texture and took additional 4 minutes to bake. Did not need to make any adjustments in recipe.