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.
Very fluffy and tender, with a few adjustments. I substituted all the vanilla with almond extract, and used almond milk instead of cow’s milk. I also noticed the batter was VERY thick while I was slowly adding flour, so I cut the flour by 1/2 cup. I used jumbo muffin tins and added 10 minutes to the end of the bake and they came out light, fluffy and delicious!
I made this recipe today and everybody raved about it on the first bite. No more store bought pistachio muffins. I did put some chopped pistachio nuts in it.
Easy to make. I would reduce salt to a 1/4 teaspoon. It is a little too salty for me. I put a glaze on top too.
Followed your recipe exactly as written. They turned out perfectly delicious! Will definitely be making again.
Super fluffy and delicious! I left my butter out overnight instead of melting it and always whip heavily after mixing the sugar + butter and then again after egg additions. I go off a visibly creamy batter. I substituted almond extract for vanilla and added not quite an additional 1/2c milk until it appeared a good consistency. Yes, sifted the flour so wasn’t too much of that. The cook time was perfect. I prefer an overdose of pistachio flavor so next time would add a little pistachio extract to intensify the flavor. Will def make again!
I have made many of your things and enjoy watching you. Keep up the good work.
I made homemade pistachio paste a few weeks ago, and instead of pudding mix, I used a cup of the paste. They turned out wonderfully! I did not have any pistachios left over, and I will get some for the next time as the crunch would have made them even better.
Amazing muffins!
Just made these and they are wonderful!! I sift flour before measuring. So pretty and delicious!
I have made these a few times and they are pretty good. My family eats them up! I would suggest less flour and add more milk. They are very dense. I had to bake about 18 mins at 350. I made these with sugar free pudding too but it didn’t have as much flavor.